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Peanut Butter and Jelly Doughnuts

Name: Peanut Butter and Jelly Doughnuts | Recipes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 Doughnuts
Ingredients: 1/2 cup 2% milk, warmed (125 mL); 2 tbsps granulated sugar, divided (30 mL); 1 1/2 tsps active dry yeast (7 mL); 1 1/2 cups all-purpose flour, sifted (375 mL); 1/4 tsp salt (1 mL); 1 egg; 1 egg yolk; 2 tbsps unsalted butter, melted (30 mL); 1/4 cup vegetable oil, for frying (60 mL); grape jelly; 1/3 cup HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (75 mL); 3 tbsps heavy whipping cream (35%) (45 mL); 1 tbsp unsalted butter (15 mL); 1 tbsp confectioners’ (icing) sugar (15 mL); 2 tbsps finely chopped peanuts (30 mL)

Details

Timing
Timing
Total:
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 8 Doughnuts

The classic duo of peanut butter and jelly makes these light and airy doughnuts irresistible.

Ingredients & Directions

Prep Time: 30 minutes
COOK TIME: 15 minutes

BAKE MODE:

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Ingredients

Doughnuts:
1/2 cup

2% milk, warmed (125 mL)
2 tbsps

granulated sugar, divided (30 mL)
1 1/2 tsps

active dry yeast (7 mL)
1 1/2 cups

all-purpose flour, sifted (375 mL)
1/4 tsp

salt (1 mL)
1

egg
1

egg yolk
2 tbsps

unsalted butter, melted (30 mL)
1/4 cup

vegetable oil, for frying (60 mL)
grape jelly
Glaze:
1/3 cup

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (75 mL)
3 tbsps

heavy whipping cream (35%) (45 mL)
1 tbsp

unsalted butter (15 mL)
1 tbsp

confectioners’ (icing) sugar (15 mL)
2 tbsps

finely chopped peanuts (30 mL)

Key Ingredients

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Bowl

Stand Mixer

Dough Hook

Rolling Pin

Cookie Cutter

Baking Sheet

Saucepan

Piping Bag & Pain Tip

Doughnuts: Combine warm milk, 1 tbsp (15 mL) sugar and yeast. Let sit for 5 to 10 minutes or until foamy.

Transfer yeast mixture to bowl of stand mixer fitted with dough hook. Add remaining sugar, flour, salt, egg, egg yolk and butter. Beat on low speed until dough starts to gather into a ball and a smooth, soft, slightly sticky dough starts to form, about 3 to 4 minutes.

Turn out onto lightly floured work surface and knead for a few turns. Transfer to oiled bowl. Cover and let rise for 1 to 1 1/2 hours or until doubled in volume.

Turn out dough onto lightly floured work surface. Roll out to 1/2-inch (1 cm) thickness. Cut out 8 rounds using 2 1/2-inch (6 cm) round cookie cutter, rerolling scraps as needed. Arrange on parchment paper–lined baking sheet, spacing about 3 inches (7.5 cm) apart. (Reserve any remaining scraps and fry with donuts, if desired.) Cover and let rise for 30 to 40 minutes or until puffy and doubled in size.

Fill a medium saucepan with oil so that it reaches 4 inches (10 cm) up sides of pan. Heat oil until shimmering or it registers 375°F (190°C) on a deep-fry thermometer over medium heat. Deep-fry donuts in batches, flipping once, for 4 to 6 minutes or until golden brown and cooked through. Drain on paper towels. Let cool completely.

Cut a small slit in side of each doughnut, reaching to the centre. Spoon jelly into piping bag fitted with small plain tip. Pipe 1 tbsp (15 mL) jelly into centre of each doughnut.

Glaze: Heat HERSHEY'S CHIPITS Peanut butter chips cream and butter in small saucepan set over low heat for 4 to 6 minutes or until smooth and melted. Transfer to medium bowl. Whisk in confectioners’ sugar until blended and smooth.

Dip tops of doughnuts in glaze, letting excess drip back into bowl. Sprinkle tops with chopped peanuts. Let stand for 5 to 10 minutes or until glaze is hardened and set.

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