Get ready to indulge in a sweet and satisfying treat with these Peanut Butter and Jam Donuts. These fluffy and tender donuts are filled with a smooth and creamy peanut butter filling and a sweet and tangy jam filling. They’re then dusted with powdered sugar for the perfect finishing touch.
So, we are a few days away from the fourth of July. I am not American or living in America. I don’t even celebrate the day. But I do love eating peanut butter and jam. Which is the national food of the US, right?
My childhood was full of American television which meant constant references to PB + J. I Loved Hey Arnold and hated CatDog FYI.
One day after just TOO MUCH peanut butter and jelly talk, curiosity struck and I finally tried a peanut butter and jam sanga {sandwich for non-aussies}.
And, hello. Amazing. Something about that sweet and salty, right? Fast forward, 20, cough, years or so and sweet and salty is still a favourite flavour combination.
These donuts are crispy and puffy and give you that sweet/salty hit. Plus, they celebrate the fourth of July and those awesome yanks that gave us such delights as Where in the World is Carmen San Diego.
Happy 4th ya’ll!
Donuts are my jam {ha, get it?} and I try to make them as often as I can. You can get past versions here and here.
Peanut Butter and Jam Donuts
Ingredients
FOR THE DONUTS
- 3/4 cups milk
- 40 grams butter
- 7 grams of instant yeast
- 40 mL of warm water
- 1 egg beaten
- 2 tablespoons of sugar
- 1½ teaspoons sea salt
- 2.5 cups plain flour
- 1.5 litres of canola oil for frying
FOR THE GLAZE
- 1 cup icing sugar
- 1/2 cup smooth peanut butter
- 4 tablespoons of milk
FOR THE FILLING
- 1/2 cup jam {I used blueberry}
Instructions
- Melt the butter in a small sauce pan on a low heat then whisk in milk and continue warming until steaming.
- Add the warm water to the hot milk then transfer mix to the bowl of a stand mixer.
- Sprinkle the yeast in the bowl allowing it to sit and bubble for 5 minutes.
- Add in the egg, sugar, salt and about half of the flour.
- Using the dough hook attachment, mix the ingredients together on low speed until just combined then add in enough of the remaining flour to give you a formed, but slightly sticky dough. Leaving the dough sticky will ensure that your doughnuts are airy and soft!
- Knead the dough for about 7 minutes.
- Grease a large bowl and place the dough inside. Cover with cling wrap, place in a warm spot and allow to rise for 1 hour, or until it has doubled in size
- Roll the dough out on a lightly floured surface, until it is about 1cm thick.
- Use an 5cm cutter to cut out the donuts.
- Place the donuts on a floured baking tray, and cover with cling wrap. Place in a warm place for another 15 minutes.
- Meanwhile, heat your oil to 180 degrees in a heavy base saucepan. Sacrifice a donut and test the oil before frying a whole batch.
- Fry the doughnuts for about 2 minutes on each side and place on a roasting rack to cool before glazing.
- To make the glaze, whisk together the milk and peanut butter until smooth.
- Whisk in the icing sugar then set aside.
- Fill a piping bag with a 5mm round nozzle with the jam.
- Take a chopstick and poke a hole through the side of the donuts, all the way through to the other side.
- Fill the hole with the jam, using both holes to ensure an even distribution.
- Cover the donuts with the glaze.
