Description
These Peach Pie Donuts combine the classic fluffy fried doughnut with a luscious peach pie filling center, topped with a smooth vanilla glaze. Light and airy with a sweet fruit surprise inside, they’re perfect for a delightful breakfast treat or dessert to impress friends and family.
Ingredients
Scale
Dough Ingredients
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm water (approximately 100 degrees)
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 to 3 cups all-purpose flour
Glaze Ingredients
- 2 tablespoons butter, melted
- 1 1/3 cups powdered sugar
- 1 pinch salt
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- 2 to 4 teaspoons water
Filling
- 2 cups peach pie filling (prepared separately or store-bought)
Instructions
- Mix Dough: Combine the yeast, warm water, granulated sugar, milk, salt, vegetable shortening, eggs, and vanilla extract in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on medium-low speed with a dough hook until well combined. Gradually add remaining flour until a soft, non-sticky dough ball forms.
- First Rise: Spray a large mixing bowl with nonstick cooking spray. Transfer the dough to the bowl, cover with a clean dish towel, and allow it to rise for 1 1/2 hours until doubled in size.
- Shape Donuts: Roll dough onto a lightly floured surface to 1/4 to 1/2 inch thickness. Using a glass or round cookie cutter, cut out 12 donuts. Re-roll scraps as needed. Place donuts on a flat surface and let them rise for another 30 minutes.
- Prepare Glaze: While shortening heats, whisk melted butter, powdered sugar, salt, milk, and vanilla extract in a medium bowl. Add water one teaspoon at a time to achieve a glaze that is smooth and easily dip-able, neither too thick nor too runny.
- Heat Shortening: Heat shortening in a large pot to 350°F (175°C) for frying the donuts.
- Fry Donuts: Fry donuts a few at a time, turning halfway through, until golden brown and cooked through—use a test donut first to check doneness. Remove and drain on paper towels placed on a wire rack. Cool for 1 to 2 minutes.
- Glaze Donuts: Dip the top of each warm donut into the glaze and return to the wire rack to set.
- Fill Donuts: Fill a piping bag fitted with a wide-mouth tip with peach pie filling. Insert the tip into the top of each donut and gently pipe in 1 to 2 tablespoons of filling to create a sweet fruit center.
Notes
- Ensure the shortening temperature is maintained at approximately 350°F to fry donuts evenly.
- Do not overfill donuts with the peach pie filling to avoid leakage during serving.
- Use warm water around 100°F to properly activate the yeast.
- The glaze should be thin enough to coat the donut tops smoothly but thick enough to cling without dripping excessively.
- Allow dough to rise adequately for light and fluffy donuts.
- Test fry one donut to ensure proper cooking time and oil temperature before frying the entire batch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Peach pie donuts, filled donuts, fried donuts, peach filling, glazed donuts, homemade donuts, dessert donuts
