Peanut Butter & Jelly Doughnut

Ingredients

• 1 Yeast doughnut dough (Prepared and ready for cutting)
• 2 cup Peanuts (Freshly roasted and ground into butter)
• 1.5 cup Blackberry jam (Freshly made for injection)
• 2 cup Powdered sugar (For the peanut butter glaze)
• 0.25 cup Milk (To thin the glaze to consistency)
• Vegetable oil (For deep frying)

Steps

1. 1

   Prepare your yeast doughnut dough according to your preferred recipe until it has completed its first rise.

2. 2

   Roll out the dough on a lightly floured surface to approximately 1/2-inch thickness.

3. 3

   Using a square cutter, cut the dough into square shapes. This unique shape helps contain the filling better than a traditional round doughnut.

4. 4

   Place the cut squares on a parchment-lined tray and allow them to proof until doubled in size.

5. 5

   Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

6. 6

   Carefully fry the square doughnuts in batches until they are golden brown on both sides. Remove and drain on a wire rack.

7. 7

   While the doughnuts cool, roast fresh peanuts until fragrant and golden.

8. 8

   Grind the roasted peanuts into a smooth, fresh peanut butter.

9. 9

   Create a glaze by whisking the fresh peanut butter with powdered sugar and enough milk to reach a thick but pourable consistency.

10. 10

    Dip the top of each cooled doughnut into the peanut butter glaze. Set aside to let the glaze harden and set.

11. 11

    Once the glaze is set, use a pastry bag with a small tip to inject fresh blackberry jam into the center of the doughnut. Move the tip to ensure the jam is spread throughout the interior.

Notes

The square shape is a signature of the Donut Plant in NYC, designed to keep the jam from squirting out. The creator emphasizes using fresh-roasted peanuts for the glaze to achieve the best flavor.

Nutrition per serving

• doughnut
• dessert
• peanut butter
• jelly
• fried
• snack
• american