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Posted: July 19, 2018
Source: Christina Conte
I shared a double batch of Peaches and Cream Doughnuts with our local firefighters, neighbors and our gardeners!
Active Time
40 minutes
Total Time
3 hours and 30 minutes
Yields
2 dozen doughnuts

Ingredients:

  • 180 ml water
  • 300 ml buttermilk, room temperature
  • 2 eggs, beaten, room temperature
  • 115 g butter, melted (one stick)
  • 1 kg all-purpose or bread flour
  • 115 g sugar
  • 2 tsp. salt
  • 2 1/2 tsp. regular dried yeast
  • Oil for frying
  • Fresh peaches, cut into thin slices (add a little lemon juice)
  • Whipping cream, whipped until thick for piping (I do not add sugar)
  • Confectioner's sugar, for dusting

Directions:

  1. 1. Put the dry ingredients into the Ankarsrum metal mixing bowl and make a well in the center.
  2. 2. Put the yeast into the lukewarm water and set aside for about 5 minutes until the yeast begins to react (add a little sprinkle of sugar to help it along).
  3. 3. Into the well of the dry ingredients, pour in the buttermilk, eggs, melted butter and yeast mixture. Run the mixer on the lowest setting until a dough forms. You can increase the speed a little and continue to run until a smooth dough forms. The dough may stick to the sides of the bowl, use a spatula to clean it and continue to run. If you press the dough, it should not stick to your finger, but will be a bit sticky.
  4. 4. When the dough is ready. Place the Ankarsrum bowl into the oven (but do not turn the oven on) along with a jug of boiling water. The steam from the water will prevent the dough from forming a crust. Allow to rise until doubled in size (about an hour or two depending on the temperature of your kitchen).
  5. 5. Remove the dough from the bowl and place on a lightly floured countertop. Knead well, then begin cutting pieces of dough to form the doughnuts (about 75 g pieces will give you about 24 large doughnuts). You can weigh them or just make them the size you want. Roll into a ball, and then into a long rope shape to make long doughnuts. Place each doughnut onto a piece of parchment on baking tray. Place into the oven (keep it off) along with another jug of boiling water) for the second rise. Continue with all of the dough.
  6. 6. Once the doughnuts have doubled in size, heat the oil to about 350 deg F (180 C) and begin frying them until they are lightly brown on both sides. Use the paper to help you put the doughnuts into the oil carefully. Remove and place on paper towel lined plates or trays. Finish frying all of the doughnuts. Allow to cool completely before assembling and serving.

Serving

  1. 1. With a serrated knife, slice open a doughnut along one long side, almost all the way through. Place some peach slices on the bottom half of the doughnut, with the skin facing out. Top with a generous amount of whipped cream, preferably piped with a star tip. Close the top of the doughnut and dust with confectioner’s sugar. Eat as many as you like!

Images:

Peaches and Cream Doughnuts
Peaches and Cream Doughnuts
Peaches and Cream Doughnuts
Peaches and Cream Doughnuts
Peaches and Cream Doughnuts
Peaches and Cream Doughnuts

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Peaches and Cream Doughnuts

Source: Christina Conte

  • Prep
    40 minutes
  • Total Time
    3 hours and 30 minutes
  • Yields
    2 dozen doughnuts

Description

"I shared a double batch of Peaches and Cream Doughnuts with our local firefighters, neighbors and our gardeners!"

Ingredients

  • 180 ml water
  • 300 ml buttermilk, room temperature
  • 2 eggs, beaten, room temperature
  • 115 g butter, melted (one stick)
  • 1 kg all-purpose or bread flour
  • 115 g sugar
  • 2 tsp. salt
  • 2 1/2 tsp. regular dried yeast
  • Oil for frying
  • Fresh peaches, cut into thin slices (add a little lemon juice)
  • Whipping cream, whipped until thick for piping (I do not add sugar)
  • Confectioner's sugar, for dusting

Directions

  1. 1. Put the dry ingredients into the Ankarsrum metal mixing bowl and make a well in the center.
  2. 2. Put the yeast into the lukewarm water and set aside for about 5 minutes until the yeast begins to react (add a little sprinkle of sugar to help it along).
  3. 3. Into the well of the dry ingredients, pour in the buttermilk, eggs, melted butter and yeast mixture. Run the mixer on the lowest setting until a dough forms. You can increase the speed a little and continue to run until a smooth dough forms. The dough may stick to the sides of the bowl, use a spatula to clean it and continue to run. If you press the dough, it should not stick to your finger, but will be a bit sticky.
  4. 4. When the dough is ready. Place the Ankarsrum bowl into the oven (but do not turn the oven on) along with a jug of boiling water. The steam from the water will prevent the dough from forming a crust. Allow to rise until doubled in size (about an hour or two depending on the temperature of your kitchen).
  5. 5. Remove the dough from the bowl and place on a lightly floured countertop. Knead well, then begin cutting pieces of dough to form the doughnuts (about 75 g pieces will give you about 24 large doughnuts). You can weigh them or just make them the size you want. Roll into a ball, and then into a long rope shape to make long doughnuts. Place each doughnut onto a piece of parchment on baking tray. Place into the oven (keep it off) along with another jug of boiling water) for the second rise. Continue with all of the dough.
  6. 6. Once the doughnuts have doubled in size, heat the oil to about 350 deg F (180 C) and begin frying them until they are lightly brown on both sides. Use the paper to help you put the doughnuts into the oil carefully. Remove and place on paper towel lined plates or trays. Finish frying all of the doughnuts. Allow to cool completely before assembling and serving.

Serving

  1. 1. With a serrated knife, slice open a doughnut along one long side, almost all the way through. Place some peach slices on the bottom half of the doughnut, with the skin facing out. Top with a generous amount of whipped cream, preferably piped with a star tip. Close the top of the doughnut and dust with confectioner’s sugar. Eat as many as you like!
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