Peanut Butter Cream Filled Donuts.
Hey. It’s Friday. Time to eat a donut!
It’s also time to be lazy and fun and do way too much online shopping and stare at the clock until quitting time, so therefore I will be spelling it d-o-n-u-t. Short and quick.
Oh and guess what? I’m such a hypocrite. I generally do not like cream filled things. Think donuts, cookies, ladyfingers, twinkies, pound cakes, etc. And here I am, telling you about a cream filled thing. Wait. Is it cream or creme? Oh well, I don’t really care. Because it doesn’t matter when it’s peanut butter cream. Freaking peanut butter cream. What? Hello heaven.
At the beginning of October I was telling my brother about my current doughnut obsession and he asked if I had ever tried a peanut butter cream filled doughnut. Um, what? Pretty sure if I ate a peanut butter cream filled doughnut that my face would explode in excitement and then I would die.
Well. That didn’t happen. But it was still pretty close.
I’m going to be frank: these doughnuts are a bit high maintenance and if you plan on making them for breakfast or for company, your best bet is to plan ahead and prep them the night before then wake up super early to finish them. That’s why it took me so long to fiiiiinally try them. Or okay, if I’m being honest, the reason it took so long is because I spent 24 hours on a first crack only to have them massively fail. Huh… THAT was a fun day.
Not.
So since it’s Friday, don’t you want to absolutely definitely make these?
And don’t you really want to look back in a month and say that 2012 was the year that you made a peanut butter cream filled donut? The answer would be yes.
Peanut Butter Cream Filled Doughnuts
Ingredients
- 2 1/2 teaspoons active dry yeast
- 2/3 cup milk, at room temperature
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter, softened to room temperature and cut into pieces
- oil for frying
peanut butter pastry cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cake flour
- 1/2 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons creamy peanut butter, melted
- 1/3 cup cold heavy cream
chocolate drizzle
- 3 ounces chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- 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!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I mean… peanut butter cream.
132 Comments on “Peanut Butter Cream Filled Donuts.”
Pingback: 27 Ways To Experience The Holy Matrimony Of Peanut Butter And Chocolate | Notebookforyou.com
Pingback: ピーナッツバターとチョコレートの神聖な結婚を経験する27の方法 | こんなに美味しいレシピがあるとは・・・料理大好きの人が参考にするブログ!
Pingback: exams! | AMBER ISSAQUAH LAI
I know this sounds like a dumb question but since
I can’t eat fried foods I have to ask it.
Can you do this exact recipe and bake them instead
of frying them??
Hopefully. They look absolutely delicious…
Sincerely,
Nancy Carlson
Pingback: The Ultimate Donut Roundup: 6 Awesome Recipes | lark&linenlark&linen
Pingback: ピーナッツバターとチョコレートの神聖な結婚を経験する27の方法 | こんなに美味しいレシピがあるとは・・・料理大好きの人が参考にするブログ!
Pingback: ピーナッツバターとチョコレートの神聖な結婚を経験する27の方法 | こんなに美味しいレシピがあるとは・・・料理大好きの人が参考にするブログ!
Pingback: National Cream Filled Donut Day - A Holiday Chef
These look delicious, I think I know what I will make for next weekend’s breakfast. Thanks for sharing!
Pingback: Lemon Filled Donuts - Blahnik Baker
Pingback: Peanut Butter Croquembouche | Katie at the Kitchen Door
I shared your amazing recipe in my National Donut Day Roundup! Thank you so much!!
Pingback: 20 Delish Donut Recipes - Eleanor Prior
How much pb cream does this yield? Also what are the size of the doughnuts?
Pingback: 22 Droolworthy Doughnuts That Will Have You Gasping For Breath
Pingback: 11 Clever Ways to Use Peanut Butter | Purious
Pingback: 11 Clever Ways to Use Peanut Butter | Toat
Pingback: Spread Some Good with Good Spread! – Penn Appétit
Pingback: Easter Favorites – the little marathon chef
Pingback: Go Nuts for these Homemade Doughnuts this Donut Day!
Pingback: 32 Heavenly Homemade Donut Pics (& Recipes) That Will Give You An Instant Foodgasm – Daily Grease | Food. Culture. Lifestyle. Sex.
Pingback: These Peanut Butter Recipes Will Make Your Life Infinitely Better – Dafflu.com
Pingback: 12 Delectable Doughnut Delights | Yolli News - Yolli
Pingback: 20 Cream-Filled Donut Recipes for National Cream Filled Donut Day | Daily Dish Magazine | Recipes | Travel | Crafts
Pingback: Loving Homemade Donuts - The Sweetest Occasion — The Sweetest Occasion
Pingback: So THAT'S What That Little Nub Is Inside A Peanut - The How-To Zone
Pingback: Triple Dipped Chocolate Peanut Butter Doughnuts. – Fruitide
Do you have any tips for keeping the oil around 350 degrees? I made homemade donuts this weekend but the oil would get too hot and then too cold the entire time. I was using a thermometer and it was making me crazy watching the temperature go up and down….and the few donuts that were extra crispy. Thank you so much! Love all your recipes!
Would like to now if u can cut it down but still taste the same..can thay be frozen and keep the same taste..
Pingback: National Peanut Butter Day: When And How To Celebrate - CalendarCraze
Pingback: Why You’ll Love Cricut Explore - Quick 5 minutes DIY Crafts Ideas
Pingback: 10 Copycat Dunkin Donuts Recipes