PB&J Doughnuts

Jennifer, Bake or Break

Peanut butter and jelly is one of my all-time favorite flavor combinations. Here, that pairing really shines with baked peanut butter doughnuts topped with a sweet glaze made with jelly.

When it comes to adding jelly to peanut butter, I tend to prefer grape or strawberry. I used strawberry preserves for this batch. Use your favorite flavor to customize these doughnuts to suit your tastes.

PB&J Doughnuts

By Jennifer
Makes 12 doughnuts

For doughnuts:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup creamy peanut butter
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup milk

For glaze:
1/2 cup confectioners’ sugar
3 tablespoons jelly, jam, or preserves
2 to 3 tablespoons milk

Directions:

Preheat oven to 350°F. Butter two 6-cavity doughnut pans.

Whisk together flour, baking powder and salt. Set aside.

Mix together brown sugar, melted butter and peanut butter. Stir in eggs, one at a time, mixing well after each addition. Mix in vanilla.

Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.

Divide batter evenly among doughnut pans. Spread evenly.

Bake 8 to 10 minutes, or until a pick inserted into the center comes out clean.

Cool doughnuts in pans on wire racks for 10 minutes. Then, transfer doughnuts to wire racks to cool completely.

To make glaze, whisk together confectioners’ sugar and jelly until combined. Add milk until mixture is desired consistency.

Dip each doughnut straight down into glaze. Then, set each on a wire rack with glazed side facing upward.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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