Peanut Butter Jellyfish Doughnuts Recipes

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 AND JELLY DONUT SANDWICHES

Steps:

• Lay out the slices of bread and spread approximately 1 tablespoon peanut butter on each of 4 slices and approximately 1 teaspoon jelly on each of the other 4 slices. Pair them together to make peanut butter and jelly sandwiches.
• Heat canola oil in a deep-fryer to 375 degrees F. Mix flour, cornstarch, and baking powder and add energy drink in a stream while whisking constantly. Dip sandwiches into the batter or ladle batter over them.
• Deep-fry until golden brown. Drain on paper toweling. Mix cinnamon and sugar in a bowl and sift onto fried sandwiches while they are still hot. Slice the donut sandwiches into diagonal quarters while still warm, and serve.

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.

PEANUT BUTTER & JELLY DONUT HOLES RECIPE BY TASTY

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!

PEANUT BUTTER & JELLYFISH DOUGHNUTS

Steps:

• Before you get started, you will need: non-stick baking spray, a non-stick doughnut pan, a non-stick doughnut hole pan and a pastry or ziploc bag (for the doughnuts). For the glaze, you'll need a pastry bag and wax paper. For the decorations, you'll need a #1 piping tip, a coupler, a 2-inch circle cookie cutter, a rolling pin and toothpicks.
• Doughnuts: Preheat your oven to 350F Generously coat your doughnut and doughnut hole baking pans with nonstick baking spray, then set aside. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and brown sugar. In a smaller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk and melted butter. Add the wet ingredients to the dry, and mix until just combined (you don't want to over mix or the doughnuts won't be as light and fluff). The batter will be thick.
• Transfer the batter to either a large zip top bag or a piping bag (I like to use a wide mouth glass or jar to hold the bag while filling it with batter). Cut a corner off the bag, and pipe the batter into each doughnut cavity filling 3/4 full. You can use the back of a spoon if you would like to carefully smooth out the batter.
• Bake each pan for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the doughnuts to cool for at least 5 minutes before gently removing from the molds and transferring to a cooling rack to cool completely (I find that a toothpick helps to remove the doughnuts easily without smashing them-just place the toothpick to the side of each doughnut and use it to flip the doughnut out of the pan). I also flip the doughnuts and doughnut holes over and use the bottom to decorate.
• Glaze: Place the freeze-dried strawberries in a small zip-top bag, and use either a rolling pin or the bottom of a drinking glass to crush them into a powder-like consistency. In a small mixing bowl, combine the powdered sugar, crushed strawberries, jelly and 2 tablespoons milk (I like to use a fork to whisk them together and also break up the jelly a little). You can add more milk, a tablespoon at a time, if the consistency is too thick. Either gently dip the tops of the doughnuts and doughnut holes into the glaze, or use a spoon to spread the glaze onto each doughnut. Place them onto a baking sheet lined with wax or parchment paper so the glaze can set. This recipe makes extra glaze, so feel free to add a generous amount to each doughnut (you can even roll the entire doughnut hole in the glaze).
• Jellyfish Decorations: Now for the fun part! If you haven't already eaten all of your PB&J doughnuts you can turn the doughnut holes into cute jellyfish. I like to work on these while the glaze is setting up.
• Start by coloring 5 ounces of the fondant with just a little sky blue icing gel. Separate about an ounce, or a 2-3 inch ball, out and set it aside (cover it with a bowl so the fondant doesn't dry out). Create 6 balls of the sky blue fondant, about 2 1/2 inches in diameter and roll them out until about 1/8 inch thick (you want it thin enough that it's pliable, but not so thin that it'll rip).
• Place a doughnut hole, glazed side down, on top of the fondant and fold the fondant around it. Gently roll the covered doughnut hole, in your hands, to smooth the edges. Repeat this process with the other doughnut holes and set them aside.
• To create the scalloped edge under the jellyfish, roll the remaining sky blue fondant out to about 1/8 inch (except for the piece you set aside after coloring) and use the 2-inch cookie cutter to cut out 6 circles.
• Gather all the fondant scraps into a ball, and add more sky blue icing gel to create a darker blue. Use the darker blue fondant, and the lighter piece that you set aside earlier to create the tentacles (I made 7-8 per jellyfish). Take a small piece of fondant from each color, roll it out into a rope or spaghetti like shape, and then gently curl and twist each strand. If your fondant is sticky you can use a little cornstarch to coat your fingers and the workspace, if it becomes dry you can add a tiny bit of water. Make all of your curly tentacles and set them aside (I like to place the fondant shapes onto wax paper so that they are easy to remove when I'm ready to put the jellyfish together).
• Once the glaze is set you can build the jellyfish. Take 7-8 of your tentacles (you want a mix of dark and light blue), and press them down onto the doughnut (close to the center) so that the strands are in a little cluster with the curly sides hanging over the edge of the doughnut. Stretch one of the 2-inch circle cutouts slightly, and place it over the middle of the doughnut. Place a fondant covered doughnut hole on top, and gently press down. This will begin to create a ruffled effect in the circle. Use a toothpick, or your fingers to continue the scalloped edge (almost like you would the sides of a pie crust) all the way around the doughnut hole. Fit the black icing with a coupler and the #1 piping tip, and pipe the faces onto each doughnut hole. Color the leftover white fondant with a little of the pink icing gel, and add cheeks (and tongues if you would like) to each jellyfish.
• Enjoy! Your friends will be so jelly of your swarm of jellyfish doughnuts that you'll be glad you made extras.

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.