Peanut butter and jelly doughnuts

18

PREP TIME

45 min

TOTAL TIME

3 hrs

Makes

12 Servings

Peanut butter and jelly doughnuts

Peanut butter and jelly doughnuts Photo, Roberto Caruso

You’ll never go back to the doughnut shop! Transform classic PB&J into a trendy treat that’s sweet, airy and totally unforgettable.

Ingredients

  • 1 cup 2% milk
  • 7-g pkg quick-rise instant yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter , melted
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour
  • canola oil , for frying
  • 3/4 cup Concord grape jelly

PEANUT BUTTER GLAZE

  • 1 cup icing sugar
  • 1/4 cup smooth natural peanut butter , at room temperature
  • 3 tbsp water

Instructions

  • MICROWAVE milk until warm, 45 sec. Pour into bowl of a stand mixer fitted with dough hook. Add yeast and stir. Let stand for 10 min.
  • BEAT in granulated sugar, butter, egg and salt. Add flour. Beat on medium-high until dough forms a ball and pulls away cleanly from the sides and bottom of the bowl, about 5 min. (Mixer may move around the counter during beating process.)
  • SPRAY a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
  • SCRAPE dough out of mixer bowl into oiled bowl. Lightly oil top of dough and cover with a damp tea towel (not terry cloth). Let stand in a warm place until dough doubles in size, about 1 hour.
  • ROLL out dough on a floured surface to 1/2 to 3/4 in. thick. Using a 3-in. round cutter, cut into 12 rounds. Transfer to prepared sheet. Cover with same damp tea towel and let stand until doughnuts double in size, about 45 min.
  • POUR oil into a pot until it reaches 1 in. up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 350F. Adjust heat as necessary to keep temperature at 350F during cooking. Fry doughnuts, 4 at a time, flipping halfway through, until golden, 3 to 4 min. Drain on paper towels.
  • POKE a hole into the side of each doughnut with a medium round piping tip. Attach tip to a piping bag and fill bag with grape jelly. Pipe jelly into holes.
  • WHISK icing sugar with peanut butter and water in a small bowl until smooth. Spread glaze over tops of doughnuts.

Nutrition (per doughnut)

  • Calories
  • 337,
  • Protein
  • 5 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 16 g,
  • Fibre
  • 1 g,
  • Sodium
  • 102 mg.
  • Excellent source of
  • folate
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