Peanut Butter Cream Filled Doughnuts

You can never have too many breakfast recipes, so give Peanut Butter Cream Filled Doughnuts a try. One serving contains 539 calories, 15g of protein, and 23g of fat. This recipe serves 12. For $1.42 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of active yeast, granulated sugar, chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by How Sweet Eats. 8915 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 8 hours. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, take a look at these similar recipes: Peanut Butter Cream Doughnuts, Redo – Peanut Butter Cream-Filled Cupcakes, and Peanut Butter Cream filled Chocolate Cupcakes.

Servings: 12

 

Ingredients:

2 1/2 teaspoons active dry yeast

1/4 cup cake flour

3 ounces chocolate, chopped

chocolate drizzle

2 1/2 tablespoons creamy peanut butter, melted

4 large egg yolks

3 large eggs

3 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tablespoons heavy cream

2/3 cup milk, at room temperature

oil for frying

peanut butter pastry cream

1 teaspoon salt

7 tablespoons unsalted butter, softened to room temperature and cut into pieces

1 teaspoon vanilla extract

Equipment:

hand mixer

bowl

plastic wrap

whisk

sauce pan

sieve

baking sheet

paper towels

kitchen thermometer

stand mixer

pastry bag

spatula

Cooking instruction summary:

In the bowl of your electric mixer (with the dough hook attached), add milk and yeast, stir and let sit until yeast dissolves, about 1-2 minutes. Add flour, 1/3 cup sugar, salt, eggs and vanilla, mixing on low speed until combined then on medium-low speed for 2-3 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 4-6 hours. (Note that the original recipe calls for 6-15 hours of refrigeration. Mine was perfect after 4 hours, but if you need longer (like overnight), that is fine.)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/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, the 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. Remove 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 degrees F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you are using a thermometer - do not allow your oil to get too hot! The doughnuts need nearly 4-5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn. 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 30-45 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 or simply 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. These are best when eaten immediately!

 

Step by step:


1. In the bowl of your electric mixer (with the dough hook attached), add milk and yeast, stir and let sit until yeast dissolves, about 1-2 minutes.

2. Add flour, 1/3 cup sugar, salt, eggs and vanilla, mixing on low speed until combined then on medium-low speed for 2-3 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 4-6 hours. (Note that the original recipe calls for 6-15 hours of refrigeration. Mine was perfect after 4 hours, but if you need longer (like overnight), that is fine.)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.

3. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil.

4. Remove the milk and slowly add it to the egg/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, the whisk in vanilla and peanut butter.

5. 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.

6. Remove dough and place on a floured surface.

7. 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.

8. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size.

9. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350 degrees F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you are using a thermometer - do not allow your oil to get too hot! The doughnuts need nearly 4-5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn. After frying, transfer each doughnut to a paper towel to let the excess oil drain.

10. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30-45 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 or simply 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. These are best when eaten immediately!


Nutrition Information:

Quickview
540k Calories
14g Protein
22g Total Fat
70g Carbs
9% Health Score
Limit These
Calories
540k
27%

Fat
22g
35%

  Saturated Fat
10g
69%

Carbohydrates
70g
24%

  Sugar
20g
23%

Cholesterol
202mg
67%

Sodium
359mg
16%

Caffeine
5mg
2%

Get Enough Of These
Protein
14g
30%

Vitamin B1
0.68mg
45%

Vitamin B2
0.73mg
43%

Selenium
30µg
43%

Folate
156µg
39%

Phosphorus
326mg
33%

Calcium
239mg
24%

Vitamin B5
1mg
20%

Vitamin B3
3mg
20%

Manganese
0.38mg
19%

Vitamin B12
1µg
17%

Vitamin D
2µg
17%

Iron
2mg
16%

Vitamin A
668IU
13%

Potassium
448mg
13%

Magnesium
50mg
13%

Zinc
1mg
12%

Vitamin B6
0.21mg
11%

Copper
0.19mg
10%

Fiber
2g
9%

Vitamin E
1mg
8%

Vitamin K
2µg
3%

covered percent of daily need
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