This is an easy, no-fuss dessert recipe, perfect for a summer evening. These peach cardamom donuts are light in flavor, but quite aromatic. They only require around 30 minutes to prepare and bake, thus they are perfect to make when you’re craving something sweet last minute.
Each donut contains peach purée and a peach slice. I chose to do this because peaches have a very subtle flavor, especially when incorporated into baked goods. This way you can get a taste of peach in each bite.
When I made this recipe, peaches were out of season so I used frozen. You could also use canned, but make sure they don’t have added sugar. But if you make this recipe when peaches are in season, I recommend using fresh ones as much as possible.
Just remember to only add the peach and syrup to the donuts right before serving. If you make the donuts for yourself and plan to eat them within a few days, store the donuts, peaches, and syrup separately.
Alternatively, you may skip the peach topping altogether. You could replace it with peach ice cream or sorbet, which would make for a nice and cooling treat in the middle of the summer.
Without the peach topping, these donuts freeze very well. I like to place 1-2 donuts inside a ziplock bag. When I wish to eat them, I let them thaw at room temperature inside the bag. If you find they are soggy after thawing, just let the sit in the open for a few minutes. They dry very quickly once thawed. For that reason, it is best you only thaw what you plan on eating that same day.
When it comes to baking these donuts, I used a standard 6-cavity metal pan. This gave me 12 donuts. If you wish to make them smaller, the baking time will be shorter. You will know the donuts are ready when you gently press on them and they spring back, or a toothpick comes out clean.
See more donut recipes here.
Here you have the recipe for the peach cardamom donuts:
Peach Cardamom Donuts
Ingredients
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 2 tbsp. peach purée
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the peach topping:
- 12-14 peach slices, peeled
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ⅓ cup (80 ml/ 3 oz.) water
Instructions
For the peach topping:
- In a pot over medium heat, add the water and sugar. Mix until the sugar is dissolved. Once the mixture comes to a simmer, add the peach slices and let them cook in the syrup for 10-15 minutes. Remove the slices and drain the syrup. The remaining syrup can be saved for later.
For the batter:
- Pre-heat oven to 180 °C (350°F).
- Sift the flour and cardamom into a bowl, add baking powder and mix with a whisk.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, then add the sugar and beat them at high speed using an electrical mixer, for 2 minutes. Mixture is ready when almost triple in volume and light in color. Add the cream, vanilla extract, salt, and whisk until incorporated. With a spatula, incorporate the flour mix in two-three steps, mixing after each addition. Add the melted, cooled butter and mix.
- Allow the batter to sit for 5 minutes. Grease the donut pan, then pipe the batter into the pan ¾ full.
- Bake for 10 minutes, or until the donuts spring back when lightly pressed. Remove the pan from the oven and allow the donuts to sit in the pan for 2-3 minutes before taking them out. Transfer to a rack and allow to cool.
- Serve with the peach slices and syrup from previous steps.
