PEACH PUFF PASTRY DOUGHNUTS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the doughnuts: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unfold one puff pastry sheet on a work surface and brush off the excess flour. Brush all over with the beaten egg. Unfold the second puff pastry sheet on top of the first one and press to seal. Cut out eight rounds using a 3-inch cookie cutter. Cut out the middles with a 1-inch cookie cutter. Cut out more 1-inch rounds from the scraps, if desired. Arrange on the prepared baking sheet and bake until browned and crisp, 20 to 25 minutes.
- Microwave the peach preserves until melted, about 30 seconds. Brush on the doughnuts and doughnut holes while still hot. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Combine the peaches, peach nectar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the peaches are soft and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a blender and puree until smooth. Refrigerate until thick and cold, at least 2 hours.
- Make the glaze: Whisk the confectioners' sugar, 1 tablespoon peach nectar, the lemon juice and vanilla in a small bowl until smooth; add up to 1 more tablespoon peach nectar if needed.
- Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread some of the peach filling on the bottom rings and top with a second ring, then spread with more peach filling and add the top ring. (You will not use all the filling.) Drizzle the glaze over the doughnuts. Sprinkle with the freeze-dried strawberries. Let the glaze set, 10 to 15 minutes. Serve at room temperature or chilled with the remaining peach filling for dipping.
PEACH 'DOUGHNUTS'
These doughnuts are pure fruit. They are inspired by a baked pistachio-encrusted Saturn peach doughnut I learned to make from the pastry chef Sherry Yard. I coat mine with a mix of ground almonds and raw brown sugar, sear them in butter and set them on a lime-inflected raspberry sauce. It's a match made in heaven.
Provided by Martha Rose Shulman
Categories snack, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make raspberry sauce, combine 1/3 cup water and the sugar in a small saucepan and bring to a boil. Turn heat to medium low and simmer until sugar has dissolved. Stir in raspberries and cassis liqueur. Return to a simmer, cover and cook over low heat for 10 minutes.
- Place lime zest in a bowl and strain hot raspberry sauce into bowl. Press raspberry pulp through strainer; discard seeds. Whisk to blend pulp and syrup, and return to saucepan.
- To skin peaches, bring a medium pot of water to a boil and add peaches. Blanch for 30 seconds and transfer to a bowl of ice water; drain. Cut peaches laterally around pit and gently twist apart. If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves. Remove skin.
- Place almonds and sugar in a food processor fitted with the steel blade and process until mixture is finely ground. Transfer to a wide bowl. Gently dip each peach half into the mixture to coat both sides, and place on a plate.
- Shortly before serving, heat sauce and spoon a few tablespoons onto dessert plates.
- Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan. Sear for about 1 minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up. Add more butter to pan if necessary and finish searing peaches. If desired, serve peaches with a scoop of vanilla ice cream and, for garnish, additional raspberries.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 2 milligrams, Sugar 27 grams, TransFat 0 grams
More about "peach doughnuts recipes"
PEACH DONUTS RECIPE THE DONUT MAN KNOCK-OFF - RAE …
From raegunramblings.com
Reviews 9Category Dessert
- Proof the yeast in a large bowl by sprinkling over warm water and letting sit for 5 minutes or more. If it’s not foamy your yeast might be too old or your water might have been too hot and killed them.
- Add milk, sugar, salt, egg, shortening, and 1.5 C flour. Mix on low. Slowly add in flour 1/2 a cup at a time until your dough starts to pull away from the sides of the mixing bowl. Knead for a few more minutes.
- Turn dough out spray the bowl with spray oil and put the dough back in the bowl covered to rise. Set in a warm place until it doubles in size. I put it on my front porch and it took about 30 minutes in 90F weather.
- Turn the dough out onto a floured surface. Roll the dough to about 1/2 inch thickness. You can use either a circle cookie cutter or glass cup.
BAKED DONUT PEACHES RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
PEACH FRITTERS DONUT RECIPE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
HOMEMADE BAKED PEACH DONUTS WITH BROWN SUGAR GLAZE
From livelytable.com
5 DELICIOUS BAKED PEACH DONUT RECIPES - BEST BAKING TIPS
From bestbakingtips.com
PEACH "DOUGHNUTS" RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12Estimated Reading Time 8 minsCategory BREAKFAST, DESSERTSTotal Time 1 hr 15 mins
- Heat the oven to 350 degrees. Place a rack in the center of the oven. Sift together the flour and baking powder and reserve.
- Cream together the butter, sugar and anise seed on medium speed for 2 minutes. Scrape down the bowl and cream another 2 minutes. Add the egg and beat for 1 minute. Scrape down the sides and bottom of the bowl. Add the rum and lemon juice and blend until incorporated.
- In two stages, mix in one-fourth of the sifted flour and baking powder, alternating with 1 tablespoon white wine, then another one-fourth of the flour mixture and the remaining wine. Blend in the remaining flour mixture and add the pistachios and mix until just incorporated.
- The dough will be very tacky. Dust the work surface and hands generously with flour. Form the dough into a 3-inch-wide by 8-inch-long log.
HOW TO MAKE PEACH DOUGHNUTS | HUFFPOST CHICAGO
From huffpost.com
Estimated Reading Time 5 mins
KRISPY KREME PEACH COBBLER – ALL RECIPES GUIDE
From allrecipesguide.net
PEACH 'DOUGHNUTS' RECIPE | RECIPE | PEACH DESSERTS, JUST DESSERTS, …
From pinterest.com
RECIPE: APRICOT PEACH DOUGHNUTS STEP BY STEP WITH PICTURES
From handy.recipes
RING DOUGHNUTS RECIPE BY STEVE PEACH - EASY RECIPES
From recipegoulash.cc
KRISPY KREME PEACH COBBLER RECIPE - FEMINOLOGIE.COM
From feminologie.com
KRISPY KREME DONUT PEACH COBBLER - YOUTUBE
From youtube.com
PEACH 'DOUGHNUTS' RECIPE | DESSERTS, DOUGHNUTS, RASPBERRY SAUCE
From pinterest.com
PEACH "DOUGHNUTS" - RECIPES LIST
From recipes-list.com
PEACH CRUMBLE BAKED DONUTS (BEST BAKED DONUT RECIPE) | KITCHEN …
From kitchen335co.com
WHAT IS A DONUT PEACH AND WHY WE LOVE THEM
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love