Grammy's Kitchen · Donuts · Peach Pie Donuts
One of 65 donuts recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 22% | 54% |
| egg | 30% | 26% |
| liquid | 62% | 62% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| sweetener | 96% | 104% |
| fat | 24% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 g | 2 1/2 teaspoons instant dry yeast |
| 118 g | 1/2 cup warm water (approximately 100 degrees) |
| 50 g | 1/4 cup granulated sugar |
| 61 g | 1/4 cup milk |
| 3 g | 1/2 teaspoon salt |
| 51 g | 1/4 cup vegetable shortening |
| 100 g | 2 large eggs |
| 2 g | 1/2 teaspoon vanilla extract |
| 330 g | 2 1/2 to 3 cups all-purpose flour |
| 28 g | 2 tablespoons butter (melted) |
| 267 g | 1 1/3 cups powdered sugar |
| 1 pinch salt | |
| 10 g | 2 teaspoon milk |
| 2 g | 1/2 teaspoon vanilla extract |
| 15 g | 2 to 4 teaspoon water |
| 2 cups peach pie filling (recipe below) |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.