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Sugar Glazed Peach Cake Donuts 2020-09-22 https://www.metro.ca/userfiles/image/recipes/beignets-gateau-peche-sucre-11355.jpg PT20M PT10M PT30M

Preheat oven to 400°F (204°C).Whisk together flour, baking powder, and salt in a medium bowl.In another bowl, whisk together sour cream, AHA - Peach + Honey Sparkling Water, dark brown sugar, granulated sugar, egg, and oil.Stir wet into dry ingredients; mix in diced peach.Scrape batter into a large resealable bag and trim a 1” inch (2,5 cm) hole off the corner.Spray donut pans lightly with oil spray and pipe batter 2/3 full into each donut cavity.Bake in centre rack for 10-12 minutes. Let cool for 10 minutes, remove donuts to a cooling rack and let cool completely.Meanwhile, to make the glaze, whisk together icing sugar, AHA - Peach + Honey Sparkling Water, lemon juice, and zest in a small bowl.Dip each cooled donut halfway into the glaze and return to the cooling rack to let set.Source: Metro

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2 cups (500 ml) Selection unbleached all purpose flour 2 teaspoons (10 ml) Selection baking powder 1/2 teaspoon (2,5 ml) salt 3/4 cup (180 ml) Selection 14% sour cream 1/2 cup (125 ml) AHA - Peach + Honey Sparkling Water - Peach + Honey 1/3 cup (80 ml) dark brown sugar 1/3 cup (80 ml) granulated sugar 1 large eggs 2 tablespoons (30 ml) vegetable oil 1 peach finely diced cooking spray donut pans Lemon AHA glaze 2 cups (500 ml) icing sugar 2 teaspoons (30 ml) AHA - Peach + Honey Sparkling Water - Peach + Honey 1 tablespoon (15 ml) lemon juice zest of 1 lemon

Sugar Glazed Peach Cake Donuts

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Preparation

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COOKING

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TOTAL TIME

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Ingredients

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2 cups
(500 ml)
Selection unbleached all purpose flour

2 teaspoons
(10 ml)
Selection baking powder

1/2 teaspoon
(2,5 ml)
salt

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WINDSOR SALT SEA

$3.99 ea.

500 g SELECTED VARIETIES

WINDSOR SALT SEA

$3.99 ea.

500 g SELECTED VARIETIES

3/4 cup
(180 ml)
Selection 14% sour cream

1/2 cup
(125 ml)
AHA - Peach + Honey Sparkling Water - Peach + Honey

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BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

1/3 cup
(80 ml)
dark brown sugar

1/3 cup
(80 ml)
granulated sugar

1

large eggs

2 tablespoons
(30 ml)
vegetable oil

1

peach finely diced

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PEACHES OR NECTARINES

$5.99 ea.

2 lb, PRODUCT OF CHILE, No. 1 GRADE or 2 lb, PRODUCT OF CHILE

PEACHES OR NECTARINES

$5.99 ea.

2 lb, PRODUCT OF CHILE, No. 1 GRADE or 2 lb, PRODUCT OF CHILE

cooking spray

donut pans

Lemon AHA glaze

2 cups
(500 ml)
icing sugar

2 teaspoons
(30 ml)
AHA - Peach + Honey Sparkling Water - Peach + Honey

You might like:

Flyer Deals (3)

BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

BUBLY OR AHA SPARKLING WATER 12 X 355 ml MONTELLIER SPARKLING WATER 10 X 355 ml

2 for/ $10.00

SELECTED VARIETIES

1 tablespoon
(15 ml)
lemon juice

zest of 1 lemon

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Preparation

Preheat oven to 400°F (204°C).

Whisk together flour, baking powder, and salt in a medium bowl.

In another bowl, whisk together sour cream, AHA - Peach + Honey Sparkling Water, dark brown sugar, granulated sugar, egg, and oil.

Stir wet into dry ingredients; mix in diced peach.

Scrape batter into a large resealable bag and trim a 1” inch (2,5 cm) hole off the corner.

Spray donut pans lightly with oil spray and pipe batter 2/3 full into each donut cavity.

Bake in centre rack for 10-12 minutes. Let cool for 10 minutes, remove donuts to a cooling rack and let cool completely.

Meanwhile, to make the glaze, whisk together icing sugar, AHA - Peach + Honey Sparkling Water, lemon juice, and zest in a small bowl.

Dip each cooled donut halfway into the glaze and return to the cooling rack to let set.

Source: Metro

Source : Metro

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