Sourdough discard donuts that are filled with peaches, uses your sourdough discard, and topped with a simple and creamy glaze. These peaches ‘n cream donuts have a nostalgic flavor that can be enjoyed at any time of the day. My kids like them for breakfast – while I like to have one as an after-dinner treat!
❤️ Why You’ll Love Peaches ‘n Cream Donuts
Baked donuts are SO much easier to make than fried donuts, and they make less of a mess. This is a simple, and versatile batter than can be made into donuts or a sourdough discard loaf in a regular loaf pan. These donuts are filled with the nostalgic flavors of peaches and cream. Your friends and family are sure to love them!
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter that’s been on the counter, or stored in the fridge.
Peaches – Large, ripe peaches that have been peeled and diced.
Flour – Unbleached all purpose flour.
Butter – Melted Butter
Yogurt – Greek Yogurt
Sugar – I like brown sugar because of the peaches, but this can easily be substituted for granulated sugar.
👩🍳 How to Make Peaches ‘n Cream Donuts
- Peel and dice your peaches and set aside.
- In a small mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, add your melted butter, eggs, brown sugar, and whisk until combined. Add yogurt and sourdough discard and mix until there are no more streaks.
- Add your dry ingredients into the wet ingredients and mix until just combined.
- Fold in your diced peaches.
- Preheat your oven to 375 degrees.
- Spoon the donut batter into your greased donut mold, bake at 375 for 20-23 minutes. Let cool slightly before transferring to a wire cooling rack.
- Mix your glaze while the donuts are cooling by whisking together the powdered sugar and heavy cream until a smooth glaze forms. Add more heavy cream if you would like a thinner glaze.
- When your donuts are cooled, dip the top directly into the glaze and place back onto the cooling rack.
- Serve with extra fresh fruit and a sweet tea! 🙂
🪄 Tips and Tricks
- Choosing your peaches- look for vibrant colors: yellow, red and pink. Squeeze & sniff- If it’s ripe, the peach will have some give and smell sweet. Peaches will last 3-4 days on the counter… a few days longer in the fridge.
- If you don’t have the silicone donut molds, you can easily turn this dish into a peaches and cream sourdough discard bread and bake it in a loaf pan similar to a banana bread!
- The glaze is super simple and can be easily doctored up to turn into something more special. You can add a tablespoon of lemon zest for extra tang, peach jam for extra flavor, or vanilla extract for a glaze that’s a little more sweet.
- If your donut batter spreads across the pan and makes a flower effect, just trim off the excess donut crumb to maintain its circular shape.
🗒 Variations
These donuts don’t actually have to be donuts. If you don’t have the molds on hand, don’t worry! You can transfer the batter into a loaf pan and make a peaches ‘n cream loaf baked up like a banana bread.
You can also bake sour cream strawberry donuts!
🗒 Substitutions
You can substitute the fruit for whatever seasonal fruit you like best.
You can also substitute the Greek yogurt for sour cream.
- Peaches – Any fresh fruit.
- Greek Yogurt – Sour cream.
- Brown Sugar – Granulated Sugar.
🗒 Best served with
- Summer Brunch
- Backyard BBQ dessert
- Glass of sweet tea.
👝 How to Store Leftovers
Store your leftover donuts in an air tight container in the fridge for up to 3 days. Before serving again, place in a low oven until just warmed through.
🤔 Common Questions
That’s fine! Turn this into a peaches ‘n cream loaf baked in a standard sandwich loaf pan. Bake at 350 for 30-40 minutes.
If you only have active sourdough starter, stir it down to release the air bubbles before using. If you don’t have sourdough starter at all, replace it in the recipe for 1/4 cup flour + 1/2 cup milk.
Peaches ‘n Cream Sourdough Donuts
Ingredients
- 3 large, ripe peaches
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup brown sugar
- 6 tbs butter melted
- 1 cup Greek yogurt
- ½ cup sourdough discard
Cream Glaze
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tbs peach jam optional
Instructions
- Peel and dice your peaches and set aside.
- In a small mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, add your melted butter, eggs, brown sugar, and whisk until combined. Add yogurt and sourdough discard and mix until there are no more streaks.
- Add your dry ingredients into the wet ingredients and mix until just combined.
- Fold in your diced peaches.
- Preheat your oven to 375 degrees.
- Spoon the donut batter into your greased donut mold, bake at 375 for 20-23 minutes. Let cool slightly before transferring to a wire cooling rack.
- Mix your glaze while the donuts are cooling by whisking together the powdered sugar and heavy cream until a smooth glaze forms. Add more heavy cream if you would like a thinner glaze.
- When your donuts are cooled, dip the top directly into the glaze and place back onto the cooling rack.
- Serve with extra fresh fruit and a sweet tea! 🙂
Notes
Nutrition
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