Of course, given the setting, she used a beer batter. Cathy writes that the finished "donuts" aren't mushy or fully cooked through, just warm, slightly soft, and covered in a crispy crust. She did core them beforehand, so that they have their characteristic hole.
• Donut Peach Donuts, at Lunch at Sixpoint
We'll chalk these up as a healthier alternative to real doughnuts. Although we might be tempted to add a sugar glaze...
What do you think?Related: How to Make Battered and Fried Sweets at Home
(Images: Cathy/Lunch at Sixpoint)