Peanut Butter Cream Filled Donuts Recipe 445 Food

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.

CREAM-FILLED DONUTS

Steps:

• Microwave water and butter in medium microwaveable bowl on HIGH 45 sec. or until butter is melted; pour into large mixing bowl. Stir in buttermilk. Add egg; mix well.
• Combine sugar, yeast and 2 cups flour. Add to buttermilk mixture; beat on low speed with electric mixer fitted with paddle attachment 5 min.
• Add salt; beat 2 min. Add remaining flour; beat on low speed 1 min. or just until blended.
• Transfer dough to separate large bowl sprayed coated with cooking spray; cover with damp towel. Let rise in warm place 1 hour or until dough is doubled in volume.
• Divide dough into 16 pieces; roll each into ball. Place, 4 inches apart, on baking sheet sprayed with cooking spray; lightly spray tops of balls with additional cooking spray. Cover. Let rise in warm place 45 min.
• Place wire cooling rack on paper towel-covered baking sheet. Heat oil to 350°F in Dutch oven or large saucepan. Carefully add 4 dough balls, 1 at a time, to hot oil; cook 2 min. or until donuts are golden brown, turning after 1 min.
• Use slotted spoon to transfer donuts to prepared wire rack; cool completely.
• Add chocolate and coffee to COOL WHIP in medium bowl; stir gently until blended. Partially cut each donut horizontally in half; fill with COOL WHIP mixture, adding about heaping 1 Tbsp. COOL WHIP mixture to each donut.

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.