These peach doughnuts are soft, sweet and just a little nostalgic. Using tinned peach halves in the batter gives them a gentle fruitiness and keeps them moist without needing loads of extra sugar. A mix of yoghurt and icing sugar creates a smooth glaze that sets lightly, while a touch of gelatine helps it hold. Recipe compliments of KOO.

Prep: 30 minutes | Cook: 15 minutes | Serves: 8

Ingredients

• 2 tins peach halves
• 2 tablespoons yoghurt
• ¼ teaspoon gelatine
• 1 cup icing sugar
• ½ slab white chocolate
• Sprinkles

Method

1. Preheat the oven to 180°C and grease a doughnut tray.
2. Drain the peach halves and blend until smooth.
3. Spoon or pipe the peach mixture into the prepared doughnut tray, filling each cavity about three-quarters full.
4. Bake for about 15 minutes, or until lightly golden and cooked through. Allow to cool completely before glazing.
5. In a small bowl, mix the yoghurt and icing sugar until smooth. Bloom the gelatine in a little warm water, then stir into the glaze.
6. Melt the white chocolate gently and drizzle it over the cooled doughnuts.
7. Spoon over the yoghurt glaze and finish with sprinkles. Allow to set before serving.