1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon
1/2 cup buttermilk, at room temperature
1-2 tablespoons peach juice, optional
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter, melted and slightly cooled
1 large peach, pitted and diced
Vegetable oil for frying
3/4 cup powdered sugar
1/4 teaspoon maple extract
1 tablespoon milk
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Line a baking sheet or work surface with a thick layer of paper towels.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In a medium bowl, whisk together the buttermilk, peach juice (if using), eggs, sour cream, vanilla, and slightly cooled melted butter, until combined. Pour into the flour mixture, add the diced peaches, and fold together with a spatula, until just combined and no clumps of flour remain.
Sprinkle a clean work surface with flour. Sprinkle flour over dough and roll out until 1/2-inch thick. Using a round dough cutter (I used a 2 1/2-inch), cut out doughnuts and doughnut holes.
*Note: Because of the chunks of peaches, this dough might be more difficult to roll out and cut doughnuts from then a plain cake doughnut recipe. If the dough starts sticking to rolling pin or counter, sprinkle with more flour. Don't worry if the shapes aren't perfect or bits of peaches jut out. They'll turn dark when fried (you can see that in the photos above), but that's from frying, not burning.
Place a candy thermometer in a medium saucepan and pour oil in about 2 inches deep. Heat oil over medium-high heat to 365°F.
When oil reaches temperature, carefully place three doughnuts into the oil. Fry for 1-2 minutes, or until they turn golden brown, then turn and fry for another 1-2 minutes (doughnut holes only need about a minute in the oil). Be sure to keep an eye on the temperature, making small adjustments to the heat as needed to maintain the temperature. Adjust cooking time accordingly.
When done and golden brown on each side, remove from oil, allow excess oil to drip off, and place on paper tools to cool. If not icing, immediately toss in a small bowl of cinnamon-sugar. Be careful not to burn your fingers!
To make the glaze: When cooled completely, make the maple glaze by whisking together all three ingredients in a medium bowl until smooth. Dunk doughnuts face-down in the glaze and place back on paper towels to set.
These doughnuts are best the day that they're made.
Makes about 16 doughnuts and doughnut holes.
Source: A Bakergirl original.
Printed From: Bakergirl.