peanut butter donuts // chocolate pb frosted

 

I cannot begin to tell you the heartache associated with these donuts ; much like the brownie fiasco of 2013 this recipe took multiple times to get just right...like so many times that Justin sighed and grumbled every time he asked me "whatcha baking" and I replied "...donuts". Now don't get me wrong, he loved the first two times I whipped up a batch, however I probably have made at least 6 batches of donuts within the past 2 months. Let me share with you what I have learned on this doughnut making adventure.

1. Always trust your hands - what I mean by this is kneading the dough with my kitchen aide dough hook did not do me any favors. kneading the dough by hand allows you to feel the "readiness" of the dough. I found the machine kneaded dough was a bit over worked and lacked the soft smooth dough which is achieved by kneading with your hands.

2. I love baked cake like donuts - they are easier, super tasty and yield instant results. Baked yeasted donuts are like the pre-madonna of donuts...but tasty none the less

3. Baked yeasted donuts are best when eaten the day you make them - warm out of the oven they are amazing...a few days after not so much.

4. The glaze/frosting is super important - plain donuts are not for me , however give me a doughnut loaded a peanut butter sugar glaze/frosting and I am yours forever.

In the end baking up yeasted baked donuts was worth it , they were light & airy with a hint of sweetness. I would totally make the dough the day prior to baking these up fresh the following morning for guests. Who wouldn't love a freshly baked doughnut first thing in the morning for breakfast or brunch; it just screams "you totally rock and are a master in the kitchen!" .

What you see pictured here are two glazes; one made witch Dark Chocolate Peanut Butter and the other made with White Chocolate Peanut Butter; both are equally delish. Not a fan of frosted donuts? They rocked my socks off when I tossed a batch in sugar and cinnamon...so GOOD!

For a play on sweet and salty sprinkle some chopped peanuts over the top of each doughnut-  I should also mention you have the added bonus of doughnut holes. So not only do you get a baker's dozen of big donuts but 13 pop-able doughnut holes which can be mighty dangerous if left unattended...way too easy to indulge in one too many of these little guys. So, feel free when you make these to box up a batch and deliver to your closest neighbor or co-worker.

Peanut Butter Yeasted Baked Donuts

makes a bakers dozen + doughnut holes

you will need:

donuts

1 cup almond milk- warmed

2 1/4 tsp instant yeast

1/4 cup maple syrup

1/4 cup butter- melted & cooled to the touch
 1/2 cup peanut butter

pinch salt

2 - 2 1/2 or 3  cups flour{All Purpose}

1 tsp vanilla

2 tsp cinnamon

frosting

3 cups powdered sugar divided

1 1/2 tbsp Chocolate Peanut Butter {1 tbsp PB + 1 tsp cacao can be substituted}
1 1/2 tbsp White Chocolate Wonderful Peanut Butter or your favorite peanut butter

1-3 tbsp almond milk

salted roasted peanuts- chopped

assembly:
Warm the milk in a sauce pan or microwave until just warm- about 120*. Add to mixing bowl with the yeast - allow to sit for 5 minutes. Add the maple syrup, melted butter , peanut butter & 1 1/2 cups of flour, vanilla & cinnamon. Stir with a wooden spoon until a dough begins to form. Add an additional 1/2 cup or so of flour to create a more structured dough ball, dough should no longer cling to the side of the bowl but still be soft and pliable.
Turn dough onto a lightly floured surface. Working with a 1/4 cup at a time knead in remaining flour until a soft, smooth and elastic dough ball forms. Place dough in a greased bowl cover, allow to rise in a warm area for 1 hour or until doubled in size.

Turn risen dough onto a lightly floured surface. Using a floured rolling pin, roll dough out into a 12 x 9 rectangle about a 1/2" thick. Using a doughnut cutter or 2 ring cutters (1 large ring + 1 small ring for center) cut out the large rounds and place on a parchment lined baking sheet. You will need to re knead and re roll the scraps to make all 13 donuts. Once all large donuts have been placed on your sheets, use the smaller round cutter to cut a smaller circle inside the larger circle- these are your doughnut holes. Place the smaller circles on a parchment lined pan.

Pre heat the oven to 350*. Cover the baking sheets and allow the donuts to rise for 30 minutes.

Bake in the oven for 12-15 minutes or until donuts are golden brown on the bottoms.

Remove from oven.

While donuts are cooling, make the glaze/ frosting. Divide the powdered sugar into two  bowls (if making 2 frosting/glazes). Stir in peanut butter into each bowl and add enough milk to achieve the desired consistency. I used 1 1/2 tbsp for the chocolate and 2 tbsp for the white chocolate glaze.

Frost or dip each doughnut and sprinkle with chopped peanuts.

The donuts are best enjoyed the day they are made, however will keep for a few days after. The dough can also be made a day in advance. Simply store the dough in the fridge during the first rise, the continue the following morning with the cutting of the donuts & second rise.

Enjoy!