1cupnaturally flavored/sweetened Peach Nectar boiled down to ¼ cup
1-2standard size donut shape baking pan(s)
Preheat oven to 425 degrees.
In a large bowl cream the butter with a mixer. Add granulated sugar and cream together.
Add eggs, one at a time. Mix to combine.
In a blender combine the peaches and the ¼ cup reduced peach nectar. Blend into a puree. Add the ¼ cup buttermilk and blend to fully combine. Add to the butter-sugar-egg mixture, and mix fully to combine.
In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, Chinese five spice, and salt.
Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.
Prepare donut pans with cooking spray or if non-stick grease with butter. Fill the donut cavities no more than 2/3 full. Place in the oven for 7-9 minutes until donuts spring back to the touch.
Remove donuts and allow to sit in the pan for 10 minutes. Carefully turn out onto a cooling rack to cool completely.
While the donuts are cooling combine the confectioner’s sugar, 1 tablespoon of buttermilk and 2 tablespoons of the ¼ cup reduced peach nectar specified for the glaze. Using a mixer, mix the ingredients until fully combine. Continue to add more reduced peach nectar until desired consistency is achieved (I ended up using the full 4 tablespoons in the batch illustrated here).
Place a baking sheet underneath the cooling rack with the donuts. Drizzle the glaze over the donuts and allow the glaze to harden before eating.
*I used King Arthur’s Gluten Free Flour Blend for this recipe