Easy Baked Peach Cider Donuts with Fresh Peaches
Bring a light and bright twist to a traditionally fall classic. These Easy Baked Peach Cider Donuts take the best part of late spring and early summer and turn them into a delicious dessert with fresh and juicy peaches. Made right on a baking stone for even heat and a beautifully tender crumb, these donuts are simple, fun, and perfect for celebrating both National Cider Day and National Donut Day, or honestly, any sunny summer afternoon. The peach cider adds a gentle sweetness, while warm ginger keeps things grounded. They’re easy enough for a weekend bake, but special enough to share, if you don’t eat them all first, so you may want to consider doubling the recipe.
Easy Baked Peach Cider Donuts with Fresh Peaches
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Peach Cider Donut Batter:
- 1 cup (250ml) peach cider
- 2 tbsp. melted butter
- 1 tsp. vanilla
- 1 large egg
- ½ cup (100g) brown sugar
- ½ cup (100g) reg sugar
- ¼ cup (60g) yogurt, plain or vanilla
- 2 cups (250g) flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ginger
- ¼ tsp. salt
- 1 ripe peach, skinned and diced
Glaze:
- ½ cup (125ml) peach cider
- 1 cup (120g) powdered sugar
- Pinch salt
- Sliced peaches for garnish
- Place a baking stone onto your grill and preheat to 350°F (177°C) using some or all burners set to low.
- Wash and skin a peach, cutting it into a small dice. Set aside on a paper towel to dry a bit.
- In a large bowl, combine the cider, butter, vanilla, egg, sugars, and yogurt. Whisk together until thoroughly combined.
- In a separate bowl, combine the flour, baking soda, baking powder, ginger, and salt. Sift the dry ingredients into the wet ingredients, then stir until partially combined. Add the diced peach and finish mixing.
- Grease a donut pan and spoon or pipe the batter into your pan.
- Place the pan onto the baking stone in your BBQ and close the lid. Bake for 5 minutes, then using a heat-resistant BBQ glove, turn the pan around to ensure even baking, and bake for another 5 minutes.
- Remove the donuts from the grill and place them onto a wire rack to cool. Depending on your pan, you may have to do this in batches. If you need to bake a second batch, repeat the previous step.
- When your peach donuts are cool enough to touch, it’s time to glaze them. In a saucepan, simmer your ½ cup of cider until reduced to 3 to 4 tablespoons. Allow it to cool a little before whisking it into the powdered sugar with a pinch of salt. Dip each donut into the glaze and back onto the rack for the glaze to set. Garnish with sliced peaches if desired.
- Naturally, you should pair these summery cider donuts with the cider that you used for the recipe. Alternatively, you could try a gentle and malty Blonde Ale to complement the flavours, or contrast with a Sour or Sour IPA to balance the sweetness between bites. If you prefer a wine, a sweet and aromatic Muscato will complement the sweet and fruity flavours, while a Sparkling wine will offer a contrast between bites.
Once glazed and topped with fresh peach slices, these donuts are at their absolute best slightly warm with a glass of the same peach cider you baked with. If you’re feeling a little adventurous, try pairing them with a smooth Blonde Ale for a mellow match, or a tart Sour to balance the sweetness. A chilled Moscato brings out the fruitiness, while sparkling wine adds a refreshing contrast. Whether you’re baking these for a celebration or just making the most of peach season, these donuts are a sweet little reminder that cozy flavours aren’t just for fall.
What is your favourite way to use peaches when you BBQ? Share your peachy BBQ recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!
Gather your ingredients
Combine the dry ingredients
Whisk together the wet ingredients
Sift dry into wet and whisk, then pipe or spoon batter into a donut pan
Place the donut pan(s) onto a preheated baking stone
Bake the donuts for 10 to 12 minutes
Whisk together the glaze and dip your donuts. Thinner glaze will absorb into them, thicken by adding more sugar to taste
Pair these donuts with the cider that you used for the recipe, a Blonde Ale or Muscato to complement, or a Sour IPA or Sparkling Wine to balance and contrast
Look at that glorious pile of treats
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients
Combine the dry ingredients
Whisk together the wet ingredients
Sift dry into wet and whisk, then pipe or spoon batter into a donut pan
Place the donut pan(s) onto a preheated baking stone
Bake the donuts for 10 to 12 minutes
Whisk together the glaze and dip your donuts. Thinner glaze will absorb into them, thicken by adding more sugar to taste
Pair these donuts with the cider that you used for the recipe, a Blonde Ale or Muscato to complement, or a Sour IPA or Sparkling Wine to balance and contrast
Look at that glorious pile of treats
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