Raspberry Peach Sangria Donuts

Another backlogged recipe!

I made these donuts during third year during the fall. Noah and my sister and I had gone up to Brigham, Utah for the Peach Days festival and bought back a 1/2 bushel of the best peaches. We ate most of them plain but I saved a couple to make homemade peach-raspberry jam to pipe into homemade donuts--there is just something about a jam or jelly-filled donut I just love. I have always loved the idea of homemade donuts, but getting donut dough to rise can be a tricky science. I followed the recipe here for the dough. They need a significant amount of time to rise, so don't try to make it the day you want to eat them. Overall the hardest part was frying them--I didn't have a big enough pot, and I had trouble getting the oil the right temperature without a thermometer. Overall I would read this article before doing it again, and invest in a bigger pot with thermometer. After you are done frying the donuts, roll them in granulated sugar and let cool. 

The night before you want to serve these donuts make the dough, the peach sangria so it can chill in the fridge, and the pastry cream, which also needs to chill. For the jam I made up my recipe and it worked pretty well:

Peach Raspberry Jam

  • 2 peaches without skin, cut up into 1-inch pieces
  • 1 1/2 cups fresh raspberries 
  • 1 teaspoon lemon juice 
  • 1 cup sugar (more or less depending on taste) 
  • 1 teaspoon cornstarch 

Heat all ingredients in pan until simmering and all sugar is completely dissolved and thickened (add more cornstarch if you're having trouble) though it should thicken on its own as the water evaporates. Then take submersion blender and blend until fruit is smooth. Let cool in glass container overnight. For the vanilla pastry cream I used this recipe here.

Rolling out the dough after a day on pediatrics! 

Rolling out the dough after a day on pediatrics! 

I used a glass cup to cut out my donuts because I didn't have a real cutter. 

I used a glass cup to cut out my donuts because I didn't have a real cutter. 

Donuts rising verrrrryyyyy slowly.

Donuts rising verrrrryyyyy slowly.

After the donuts were fried and cooled, I transferred cold jam and pastry cream in two separate piping bags with a wide tip. I used a sharp paring knife to make a little incision in the side of the donut, and filled it with a small squirt of jam (probably no more than 2-3 teaspoons so that it wouldn't get soggy) and then filled the rest of the donut up with cream. For the finishing touch I added a tiny pipet of the peach sangria. You can buy the pipettes on Amazon. I saw online that this bakery in San Francisco did a donut with a pipet of citron liquor, so I wanted to try it with sangria! You can squirt the sangria out into the cream before eating to add a boozy kick to your pastry. 

Overall the donuts were a little flatter than I would have liked but given that it was my first time I was ok with the results! Xx