While the donuts cool in the pan for about 5 minutes, I make the glaze. In my small bowl, I beat the softened cream cheese with a whisk until it’s completely smooth. I sift in the powdered sugar to avoid lumps, then whisk again. I add the vanilla and then the milk, one tablespoon at a time, until I reach a thick but pourable consistency. It should coat the back of a spoon. Once the donuts are cool enough to handle, I carefully transfer them to a wire rack. While they are still slightly warm, I dip the top of each donut into the glaze, let the excess drip off, and return it to the rack to let the glaze set.
Pro Tips for Best Results
For the absolute best texture, weigh your flour. If you measure by cups, use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour, leading to dry donuts. I tested this, and the weighed/spooned flour made noticeably lighter, fluffier donuts.
To ensure your peaches don’t sink to the bottom, toss them in a tablespoon of the measured flour before folding them into the batter. This little coating helps suspend them throughout the donut. I also dice them quite small—no bigger than a blueberry—so they distribute evenly and bake through perfectly.
For a professional-looking, evenly filled donut, the piping bag is your best friend. It gives you so much more control than trying to spoon the batter in. If you don’t have one, a zip-top bag with a ½-inch corner cut off works just as well. Just be sure not to overfill the bag, or it can get messy.
Common Mistakes to Avoid
My biggest first-time mistake was using cold ingredients. I pulled the egg and buttermilk straight from the fridge, and when I mixed them with the melted butter, the butter seized up into little solid bits. This created an uneven batter and affected the texture. Don’t do what I did! Let your cold ingredients sit out for 20-30 minutes before you start.(See the next page below to continue…)