Peanut Butter Cream Filled Donuts Recipe 445

PEANUT BUTTER CREAM FILLED DONUTS RECIPE - (4.4/5)

Steps:

• In the bowl of electric mixer, with the dough hook attached, add milk and yeast, stir and let sit until yeast dissolves, about 1 to 2 minutes. Add flour, 1/3 cup sugar, salt, eggs, and vanilla, mixing on low speed until combined, then on medium-low speed for 2 to 3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4 to 6 hours or overnight. PEANUT BUTTER PASTRY CREAM: While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar, and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg and flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve. Then whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours or overnight. Remove donut dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2 to 3 at a time and fry until golden brown, about 2 to 3 minutes per side. Make sure you are using a thermometer, do not allow your oil to get too hot. The doughnuts need nearly 4 to 5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn and the inside won't be all of the way cooked. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30 to 45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag, a ziplock bag, or even a spoon, poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. Serve immediately.

VANILLA CREAM-FILLED DOUGHNUTS

Steps:

• In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
• Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
• Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
• Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
• Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
• Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

PEANUT BUTTER WITH JELLY GLAZED DOUGHNUTS TOPPED WITH CHOPPED SALTED PEANUTS

Steps:

• For the dough: Put the warm water in a medium bowl and whisk in the yeast. Set aside to proof until you see bubbles on the surface, about 10 minutes. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, then cover with plastic and set aside in a warm place, at least 10 minutes.
• Meanwhile, cream together the butter and granulated sugar in an electric mixer fitted with a paddle attachment until light and fluffy, 8 to 10 minutes. Do not skimp on or rush the creaming time. Add the eggs with the mixer on low speed, one by one, followed by the vanilla and salt. If the mixture seems to separate, increase the speed slightly and keep going; it will come back together. Add the bread flour and mix on low speed until fully incorporated. Pour in the yeast mixture and mix until thoroughly incorporated. Put the dough in an oiled bowl and proof again in a warm place for about 1 1/2 hours.
• Lightly sprinkle a cool surface with an even layer of flour. Flour a baking sheet and set aside. Lightly flour a rolling pin and a 3 1/2-inch round cookie cutter, being careful not to use too much. Turn out the dough onto the surface and use the rolling pin to first gently flatten the dough, then roll it out to 1/2- to 1-inch thick. Cut rounds of dough with the cookie cutter and turn them onto the floured baking sheet to rest in a warm place for 20 to 30 minutes (see Cook's Note). (You cannot re-roll or use scraps unless you fry them "as is," so cut your doughnut rounds very close together to maximize yield.)
• For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the granulated sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup granulated sugar in one bowl and the cornstarch and remaining 1/4 cup heavy cream in a second bowl. Beat both with a whisk to a homogeneous mixture. Set aside.
• When the cream comes to a boil, whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling the cream and eggs without making scrambled eggs.)
• Return the pan to medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!), 3 to 5 minutes. Strain into a bowl and chill with plastic wrap pressed against its surface (chilling can be done really quickly over an ice bath) until firmed up, about 2 hours.
• Prepare the frying oil: Heat the oil in a medium heavy-bottomed pot fitted with a deep-frying thermometer until it reaches 350 degrees F. Fit a cooling rack into a sheet pan for landing the finished doughnuts.
• Fry the doughnuts: When the oil reaches 350 degrees F, drop 2 to 3 doughnuts into the hot fat and cook, turning occasionally, until golden brown on both sides, 3 to 4 minutes. Remove with a slotted spoon or fish spatula and set on the cooling rack. Continue with remaining doughnuts and set aside to cool.
• For the filling: Mix the peanut butter and heavy cream in a saucepan over medium heat and warm until smooth. Remove from the heat and mix into the pastry cream. Chill over an ice bath and refrigerate until ready to use.
• For the glaze and topping: Melt the raspberry preserves together with a splash of water in a small pot over medium heat until smooth. Sift in the powdered sugar and stir to combine. Adjust the thickness with water or more sugar as necessary.
• Fill the doughnuts: Fit a pastry bag with a pastry tip and fill with the peanut butter pastry cream. Poke the pastry tip into the side of each doughnut to inject the cream into the center of each.
• Dip the filled doughnuts in the jelly glaze, then drizzle with the melted chocolate and sprinkle with the roasted peanuts. Transfer to a rack and let set, 15 minutes.

BOSTON CREAM DONUTS

Steps:

• For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes.
• Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
• Line a baking sheet with parchment paper and lightly sprinkle with flour.
• On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that's 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes.
• For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside.
• To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes.
• To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy!

PEANUT BUTTER AND JELLY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add the egg, egg yolks, sugar and salt; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. , In a small bowl, beat peanut butter, confectioners' sugar and salt until smooth. Gradually beat in enough whipping cream to reach desired glaze consistency. Dip doughnuts in frosting.

PEANUT BUTTER DONUTS

Steps:

• Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.