Peanut Butter Jelly Donut Holes Recipe By Tasty

PEANUT BUTTER & JELLY DONUT HOLES RECIPE BY TASTY

Peanut Butter & Jelly Donut Holes Recipe by Tasty image

Here's what you need: flaky biscuit dough, oil, jelly, butter, peanut butter, powdered sugar

Provided by Pierce Abernathy

Categories Snacks

Yield 12 doughnut holes

Number Of Ingredients 6

Ingredients

1 can flaky biscuit dough
oil, for frying
¾ cup jelly
⅓ cup butter, melted
½ cup peanut butter
½ cup powdered sugar

Steps:

Cut each biscuit into 4 equal sections and roll each into a small ball between your hands.
In a medium saucepan over medium-high heat, heat oil to about 350˚F (180˚C).
Fry doughnut holes in batches for 3-5 minutes, or until golden on all sides.
Allow doughnut holes to cool and prepare jelly in piping bag with small circular tip.
Inject each doughnut with roughly 1 teaspoon of jelly, or until filled.
In a small bowl, combine melted butter, peanut butter, and powdered sugar. Whisk together until smooth.
Dip each hole into the glaze, or warm the glaze slightly in the microwave and pour over each hole.
Allow glaze to set.
Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 35 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams

JELLY DOUGHNUTS

Jelly Doughnuts image

You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

Provided by Charlie McHugh

Categories Bread Holiday Bread Recipes

Time 2h35m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup water
1 egg, beaten
3 tablespoons margarine, melted
¾ cup white sugar
4 ½ cups bread flour
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 tablespoon active dry yeast
¾ cup any flavor fruit jam
2 quarts vegetable oil for frying

Steps:

In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 13.9 g, Cholesterol 8.6 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 123 mg, Sugar 11.6 g

PEANUT BUTTER AND JELLY DOUGHNUTS

Peanut Butter and Jelly Doughnuts image

A classic jelly doughnut gets a fun twist with peanut butter glaze. No one will be able to resist these fluffy peanut butter and jelly doughnuts that take you back to your childhood. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 55m

Yield 15 doughnuts.

Number Of Ingredients 15

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
3-1/2 cups all-purpose flour, divided
1 large egg, room temperature
2 large egg yolks, room temperature
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter, melted
Oil for deep-fat frying
1/2 cup grape or strawberry jelly
GLAZE:
3 tablespoons creamy peanut butter
1-1/2 cups confectioners' sugar
1/8 teaspoon salt
7 to 8 tablespoons heavy whipping cream

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.

Nutrition Facts : Calories 343 calories, Fat 15g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 199mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

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