Peach-Glazed Buttermilk Donuts

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My friends, we have reached the last blog post in which Caty and I cook together for quite some time. Tomorrow marks the day in which Caty is headed off to NYU to study (what else) food, and in three weeks I depart for Spain. We are hoping to continue the blog from our little parts of the world, but the posts will be coming at a bit of a slower pace than in the past. This is okay. We are a rare breed of people that enjoy taking pictures of their cuisine, and it’s become such a lifestyle now for both of us that Wright Time for a Schnack is quite unlikely to be disappearing into cyberspace anytime soon.

For our final summer post (sniff sniff) we knew we wanted to incorporate peaches. We are lucky to have a number of farms locally (buy local, everyone!) that provide pick-your-own-fruit orchards and such. So we ventured off to a lovely, expansive farm dotted with hydrangea plants and berry bushes to pluck some delicious peaches off the trees. Unfortunately, many of them were still underripe, but after some serious fruit examinations we picked a peck of perfectly prime peaches. Pretty praiseworthy peaches, in fact.

So with help from Caty’s newly purchased donut pan (she gets a little excited about kitchen utensils) we crafted some peachy keen baked goods. Any baked item that includes buttermilk is great in my book, and when you add notes of honey and farm-fresh peaches these are one great snack that can’t be beat. Our one revision would be to add a bit more baking powder, for they were slightly dense, but the taste was truly delicious.

Caty and I have had some really fantastic, silly and delectable times cooking together in our last year of high school. We hope you all have enjoyed our adventures in cooking as much as we have– and stay tuned for more, varied dishes from the Big Apple and Madrid. Enjoy the last few days of hot, lazy summer and remember it’s always the Wright Time for a Schnack!

Peach-Glazed Buttermilk Donuts

2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
1 pureed peach
2 eggs
2 Tbsp melted butter
1 tsp vanilla

Glaze
1 cup confectioner’s sugar
1/4 cup pureed peach
1 Tbsp honey

1. Heat oven to 375 degrees. Grease and flour donut pan
2. Sift together flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl
3. Stir in buttermilk, eggs, peach puree, butter and vanilla; beat until just combined
4. Fill each well 2/3 full. Bake 10-12 minutes, until top of donuts spring back when lightly touched.
5. Let cool for 5-10 minutes. In the meantime, combine powdered sugar, peach puree, and honey. Add extra powdered sugar if consistency too thin and extra puree if consistency too thick. Stir until smooth.
6. Put glaze in shallow bowl and dip the top of the donuts in the glaze. Let cool. Devour.
Thanks for reading, everyone.

 

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One response »

  1. Good luck to you both on your seperate ventures!!!….. What an exciting time!!!….look forward to hearing about your future food experiences!!!!!

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