- Prep Time:30m
- Cook Time:30m
- Total Time:1h
- Serves: 12
- Yield: 12 glazed and filled donuts
For the Donut
- 1/4 c (50 gms) butter, melted
- 1/2 c sugar
- 1 large egg
- 1 c milk
- 3 tbsp. peach cider (optional)
- 2 1/2 c all-purpose flour
- 2 tsp. baking powder
For the peach jelly
- 2 peaches (300 grams), blanched, peeled and pitted
- 1/2 c water
- 1/3 c sugar
- 1 tsp. agar agar powder
- orange food color (optional)
Brittle topping (optional)
- 2 inch square of pecan brittle
Baking the Donuts
- Preheat oven to 375°F/ 200°C. Grease a 12-hole donut tin.
- Whisk together the melted butter and sugar until the sugar has slightly dissolved. Then whisk in the egg until creamy and smooth.
- Add milk, peach cider and stir well. Whisk in the flour and baking powder till you see a pancake like batter.
- Spoon the batter into the greased donut tin, filling about 3/4th of each donut hole.
- Bake at 375°F/ 200°C for 15 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
Make the Peach Jelly
- Purée the peeled, pitted peaches in a blender and run it through a sieve to remove any lumps. Set aside.
- In a small saucepan, combine water, sugar and agar agar. Stir well and bring to a rolling boil until the agar is completely dissolved.
- Add the peach purée and let it boil for about a minute. Add food color, if using.
- Pour into a glass container and refrigerate until set completely.
- Cut up the peach jelly into cubes and blend till smooth.
Filling the Donuts
- Transfer the puréed peach jelly into a piping bag fitted with a small round nozzle.
- Insert the nozzle into the cooled donut, puncturing a hole and squeeze to fill. Do the same in 3 more points around the donut.
- Repeat until all the donuts are filled.
Glazing the donuts
- Transfer the remaining jelly into a small saucepan and bring to a boil. This will turn the jelly back to a thick liquid.
- Remove from heat and let cool slightly.
- Dip the donuts into this jelly and let it set over a wire rack.
Pecan brittle topping
- Place the pecan brittle square in a small ziploc bag and seal it close. Place between a kitchen towel and bash with a rolling pin till the brittle is broken to grainy mixture.
- Sprinkle this mixture on top of the glazed donut, before the glaze has completely set.
- Filled and glazed donuts keep well for a couple of days refrigerated.