Peanut Butter and Jelly Donuts
- Prep Time 20 mins
- Cook Time 10 mins
- Total Time 30 mins
- Yield 8 donuts
Peanut Butter and Jelly Donuts
- Prep Time 20 mins
- Cook Time 10 mins
- Total Time 30 mins
- Yield 8 donuts
Ingredients
Units
For the donuts
- 1 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- donut pan
For the jelly bit
- 2/3 cup jam or jelly
For the glaze
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 3/4-1 cup powdered sugar (begin with 3/4 and use more as needed)
Instructions
- Preheat oven to 400°F. Grease a standard sized donut pan
and set aside.
- In a large bowl, mix together flour, brown sugar, baking soda, baking powder, and salt. In a small bowl, whisk egg, vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Mixture will be slightly lumpy and thick.
- Spoon batter into donut molds, filling all the way to the top of the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool for 10 minutes.
- Spoon the jelly into a piping bag fitted with a 1/2 inch in diameter tip. Stick the tip into one side of the donut at an angle.* Squeeze the jelly slowly and stop when the donut begins to expand. Do this on the other side of the donut, as well.
- To make the frosting, combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. Dip each jellied donut into the frosting and top with chopped peanuts. Devour.
Notes
*Imagine the donut as a clock. Stick the tip into the donut at 6 o’clock, then turn the piping bag towards 2 o’clock. Once squeezed, keep the tip in the 6 o’clock spot, but angle the tip towards 10 o’clock.