Recipe: Baked Peach Cider Donuts

From Pam, kitchen-tested in Wisconsin – these will disappear fast 

Are you patiently waiting for apple cider donut season? Swap the fruit and the cider, and you’ve got the surprise donut stealing the late summer spotlight: the peach cider donut. 

These donuts get their tangy vibe from peach cider vinegar, natural sweetness from peach preserves, and a glossy peach glaze that makes them look as bright as they taste. They’re flavorful, a touch whimsical, and baked—so you get all the donut fun without the extra oil. 

They also nail the back‑to‑school moment. Easy to pack in lunchboxes, not too messy, and fun enough to brighten even the most chaotic morning routine—a perfect complement to your morning coffee without going full sugar rush. 

Peaches are one of those seasonal fruits that often prompt the shehecheyanu—the blessing recited when enjoying a new fruit for the first time in a year. A peach‑forward donut fits right into that spirit of savoring summer sweetness while it’s here. 

Go ahead and grab a second one; nobody is looking.

Baked Peach Cider Donuts 

Yield: 9 donuts    

Ingredients: 

(For the Donuts) 

1 cup plus 2 tablespoons all‑purpose flour 

½ cup sugar 

3/4 teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon salt 

1 large egg 

3 tablespoons vegetable or canola oil  

3 tablespoons milk 

1/2 teaspoon vanilla extract 

3 tablespoons ricotta cheese 

2 tablespoons peach preserves 

1-1/2 tablespoons peach cider vinegar 

Ingredients: 

(For the peach glaze) 

1 cup powdered sugar 

2 tablespoons peach preserves 

1-1/2 teaspoons peach cider vinegar 

Directions: 

To Make the Donuts: 

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat 2 six cavity donut pans with nonstick cooking spray. Set aside.  
2. In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Set aside.  
3. In another medium bowl, add the egg, vegetable oil, milk, vanilla, ricotta, peach preserves, and peach cider vinegar. Whisk until smooth.  
4. Add the dry ingredients into the wet ingredients and stir to combine.  
5. Fill each cavity of the donut pans 2/3 way full (about 3 tablespoons). With a knife smooth the batter to make level.  
6. Bake for 16-18 minutes, or until a toothpick inserted in a donut comes out clean.  
7. Remove from oven and cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

To make the Glaze: 

1. In a small bowl, add the powdered sugar, peach preserves, peach cider vinegar, and milk to reach desired consistency. Whisk until smooth.  
2. When donuts are cooled, dip each donut in the glaze and return to a wire rack for the glaze to set.  
3. Store donuts in an airtight container for up to 4 days. 

Pam Stein

Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.