It’s time to start your morning with a sweet peanut butter and jelly doughnut!
Folks, I’m pretty sure I have died and gone to heaven. I have always had a soft spot for homemade doughnuts but it was just recently that I realized how much I love jelly filled doughnuts. Growing up the only jelly doughnut I was exposed to was the type filled with fake fruit flavored goo…which was super delicious…*sarcasm*
Don’t get me wrong. I know there are a lot of folks who love these type of jelly doughnuts but it totally weirds me out. I don’t know why. I have no explanation to why some foods just freak me out.
I guess I should back up just a bit and make a teeny tiny announcement. It’s doughnut week! That means that myself and 10 other totally fantastic (and talented!) bloggers are coming together to bring you fried pillowy pieces of heaven. Obviously todays doughnut is this here peanut butter and jelly doughnut.
I also had to get over my irrational fear of yeast to make this baby. Even though I learned a lot about yeast bread when I went to King Arthur Flour I’m still secretly scared. It’s easy to lose your confidence when there is not an expert in your kitchen letting you know you’re doing it right.
At first I was a little worried thinking that the dough wasn’t rising but then I put my thinking cap on and realized it was probably rising a lot slower than normal because it was -500000000 degrees outside and my house felt like an ice box. Ok, it wasn’t that cold. But I do think it was around -20 with windchill the day I made these doughnuts. So I warmed my oven up a bit, then turned the oven off and let the dough rest inside. Within no time the little rounds of joy starting puffing up.
So after my little balls of dough raised the roof they needed to take a bath in a big pot of boiling oil. Now, you should know I hate the smell of oil and frying (I swear that smell moves in and doesn’t leave for a week) but since I love doughnuts more I let it happen. As much as I love a good baked doughnut they cannot replace the crispy deliciousness of a fried doughnut.
Oh and that above picture? Well I couldn’t resist trying to get a photo of the powdered sugar making it’s new home covering the doughnuts. In the end the picture looks weird but I shared it to let you know that I did not skimp out on the powdered sugar. I covered those babies just for you…and my food monster butt.
Peanut Butter and Jelly Doughnuts
This peanut butter and jelly doughnut is made out of a soft yeasted peanut butter dough and stuffed with sweet blackberry jam.
Yield: 8 doughnuts
Prep Time: 3 hours 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
- 1/2 cup whole milk
- 1/2 cup smooth peanut butter
- 2 teaspoons active dry yeast
- 1/4 cup warm water
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup sugar
- 1 large egg, beaten
- Vegetable oil for frying
- 3/4 cup seedless blackberry jelly, stirred
- Powdered sugar, for topping
Slightly adapted from Peanut Butter & Co.
In a small pot add whole milk and peanut butter. Over low heat mix together until smooth. Remove from heat and let cool while you prepare the dough.
In a small bowl mix together yeast and warm water. Let sit for about 5 minutes until foamy.
In the bowl of an electric mixer whisk together flour, kosher salt and sugar. Mix in yeast, peanut butter mixture and egg. Once combined switch to your dough hook.
Using your dough hook knead the dough for about 10 minutes until it's smooth and pulls away from the side of the bowl.
Lightly oil a bowl, add in dough and cover with an oiled piece of plastic wrap. Let sit in a warm area (sunny room, warm oven, etc.) for about 1-2 hours until double in size. The rise time will depend on the warmth of your house. Keep this mind if you make these doughnuts in the winter.
After the dough has risen take it out of the bowl and pat it down until it's 1 inch thick. Using a large round biscuit cutter (mine is around 3 inches) cut out doughnuts. You should get 8 doughnuts.
Place cut doughnuts onto a parchment or silpat lined baking sheet. Let rest for another hour until double in size.
When your doughnuts have risen fill a pot with 3 inches of vegetable oil. Let the oil reach 365 degrees and start frying your doughnuts. Carefully place one doughnut in the hot oil and cook until underside is golden brown, flip and cook till the other side is browned.
Remove fried doughnut form the oil and place onto a paper towel lined plate.
Continue frying until all doughnuts are cooked. Remember to monitor your oil heat so that the doughnuts to not burn.
When the doughnuts are cooked start preparing your jelly.
Scoop jelly into a bowl and stir until smooth. Pour into a squeeze bottle or pipping bag. Using a long wooden skewer poke a hole all the way through the doughnut. Stick the head of the squeeze bottle into the hole and gently squeeze the jam into the doughnut. Slightly pulling the nozzle out of the doughnut until just a little jelly starts to come out of the hole. Flip the doughnut around and fill the other side just the same.
Once your done filling your doughnuts sprinkle with powdered sugar and devour.