Baked Peach and Nectarine Donuts with White Chocolate

3/4 cup fresh peaches or nectarines, diced (I used half of one peach and half of one nectarine, each with the skin kept on)

3/4 cup all-purpose flour

1/4 cup granulated sugar

2 tablespoons light brown sugar, packed

1 teaspoon baking powder

pinch salt, optional

1 tablespoon butter, melted

1 egg

1/4 cup cream and 1 tablespoon cream or milk, plus additional if necessary

1/2 teaspoon vanilla extract

1/3 cup white chocolate chips, for drizzle

1 tablespoon vegetable shortening, optional

1/4 cup sprinkles, for garnishing

Preheat oven to 325F degrees, spray a 6-count donut pan very well with cooking spray; set aside.

Dice the peaches and/or nectarines into small cubes and evenly distribute and place the fruit in the bottom of each donut cavity.

In a large bowl, add flour, sugars, baking powder, salt, and stir to combine; set aside.

In a small microwave-safe bowl, melt the butter on high power, about 1 minute. Wait for the butter to cool for 1 minute (so you don’t scramble the egg). Add the egg, cream, vanilla, and whisk to combine. Pour wet mixture over dry, folding until just combined; do not overmix or donuts will be tough. Batter should be thick, but not as thick as cookie dough. Add a splash of cream or milk if necessary to thin batter slightly.

Fill each donut pan cavities with batter, divided evenly; fill each about 3/4 of the way full. If there is a small amount of excess batter, either discard it or make 1 muffin, or make 1 additional donut in another pan.

Bake for 10 to 13 minutes, or until doughnuts have risen, the tops have turned slightly golden, and are springy when touched. A toothpick inserted in the center should come out clean. Allow donuts to cool in the pan for at least 10 minutes before removing them. If they are a bit stuck, rather than using a knife and scratching your pan, use a spatula to gently dislodge them.

Combine the white chocolate and shortening in a small microwave-safe bowl and heat on high power in 20 to 30 second bursts to melt, stopping after each burst to stir until chocolate can be stirred smooth. White chocolate can be stubborn to melt and it scorches easily; using shortening helps it to become and stay smoother. Drizzle melted chocolate over each donut, divided equally. Before chocolate sets up, garnish each donut with sprinkles, divided evenly.

To make gluten-free, use your favorite gluten free flour blend. To make vegan, use a flax egg, melted margarine, and use a confectioners’ sugar-based glaze rather than the white chocolate glaze.