Peanut Butter and Jelly Doughnuts
Both grown-ups and kids are guaranteed to like this imaginative twist on America’s iconic lunch box sandwich. If you want to streamline the process of making them for breakfast, you can mix the dough the day before. After the first rise, punch it down and store it overnight in the refrigerator. Let stand at room temperatures for 20 minutes before rolling and cutting out the doughnuts.
Ingredients
For the doughnuts:
- 1 cup (8 fl. oz./250 ml) warm whole milk (110° to 120°F/43° to 49°C)
- 2 1/4 tsp. (1 package) instant dry yeast
- 3 Tbs. vegetable shortening, melted and cooled slightly
- 1 egg
- 1/4 cup (2 oz./60 g) sugar
- 2 tsp. kosher salt
- 3 cups (15 oz./475 g) all-purpose flour, plus more for dusting
- Canola oil for greasing and frying
For the filling and glaze:
- 1 1/2 cups (6 oz./180 g) confectioners’ sugar
- 6 Tbs. (3 fl. oz./90 ml) whole milk
- 1/4 cup (2 1/2 oz./75 g) smooth peanut butter
- Pinch of kosher salt
- 3/4 cup (7 oz./220 g) strawberry jelly
- 1/4 cup (1 1/2 oz./45 g) salted peanuts, toasted and finely chopped
- Flaky sea salt for sprinkling
Directions
To make the doughnuts, pour the warm milk into a small bowl, sprinkle the yeast on top and stir gently. Let stand in a warm spot until foamy, 5 to 10 minutes.
Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt and 1 1/2 cups (7 1/2 oz./235 g) of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 1/2 cups flour, raise the speed to medium and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3 to 4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.
Meanwhile, make the glaze: In a bowl, whisk together the confectioners’ sugar, milk, peanut butter and salt until smooth and well blended. Set aside.
Punch down the dough, turn it out onto a well-floured work surface and roll out 1/2 inch (12 mm) thick. Using a 2 1/2-inch (6-cm) round cutter, cut out doughnuts. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
When ready to fry the doughnuts, set a cooling rack or baking sheet lined with paper towels near the stove.
To fry the doughnuts, fill a large, deep pot halfway with canola oil. Place over medium-high heat until it registers 325°F (165°C) on a deep-frying thermometer. Working in small batches, carefully place the doughnuts in the oil. Fry, turning once, until lightly golden brown and cooked through (cut one open to test), 1 to 2 minutes. Use a slotted spoon to transfer to the cooling rack or prepared baking sheet. Let cool for 15 minutes.
Transfer the jelly to a pastry bag and cut a 1/4-inch (6-mm) opening. Using a small, sharp knife, cut a slit into the side and extending into the center of each doughnut. Insert the tip of the pastry bag into the slit to the center and pipe in 1 to 2 Tbs. jelly into each doughnut. Dip each doughnut, top side down, into the glaze. Sprinkle with the peanuts and a pinch of sea salt and serve. Makes 10 to 12 doughnuts.
Adapted from Williams Sonoma The Doughnut Cookbook (Weldon Owen, 2016)
