Triple Dipped Chocolate Peanut Butter Doughnuts.
Happy National Doughnut Day!
I often laugh in the face of food holidays, but this is one that I get behind. ALWAYS. Join me please!
Last year I made these puff pastry doughnuts. YEP, I cheated and used my favorite puff pastry, I KNOW. But guys – it’s unbeatable. It’s sort of like a cheater’s cronut and so, so easy. You can bake or fry them. I’ve made traditional yeasted doughnuts before as well as regular old baked doughnuts and those are great too. But for those of us that love raised doughnuts and are pressed for time? Puff pastry is where it’s AT.
Hence why I did it again.
Also. The dips. TRIPLE DIPPED.
God, I know I’m extremely obnoxious with the exclamation points today. More obnoxious than usual. But triple dipped?! Hello!
I alternated the dippage between dark chocolate, white chocolate and peanut butter. Three of my favorite things that I looooove to put together. Super rich and decadent.
Oh hi, remember the time a few years ago when I didn’t even like doughnuts?
I didn’t. That was odd.
You’ve probably heard me ramble on about how I really love yeasted doughnuts so much more than cake. Which is why I love these ones. Cheater raised doughnuts!
So if you reeeeallly want to go all out for national doughnut day, you don’t HAVE to use my puff pastry method. You can totally bake or fry your doughnuts a la one of my recipes below and THEN.
And then, triple dip them for the heck of it.
Oh yeah! And if you need more doughnut ideas? Ummm… I’ve got you. Trust me.
I just used up all of my life’s worth of exclamation points. BUT. All these exclamation points… grammatically necessary. I’m sure an English teacher would agree. Shhh.
Triple Dipped Chocolate Peanut Butter Doughnuts
- coconut vegetable or canola oil for frying
- 4 sheets puff pastry thawed
- 1 egg lightly beaten
dark chocolate ganache
- Heat about 3 to 4 inches of oil over medium-low heat in a large potted fitted with a candy thermometer. You want the oil to be about 350 degrees, not higher.
- Take the sheets of puff pastry (they will most likely be folded into thirds) and slice them on the seems. Each sheet will be cut into thirds. Once they are separate, brush one side of the cut piece with the beaten egg. Place a second piece on top of that, and brush it with beaten egg. Place the third piece on top. Gently press so they stick together. Repeat with remaining sheets – you should have 4 long rectangles now that have 3 sheets stacked in each.
- Using a biscuit or doughnut cutter, cut holes in the stack. You will probably get 3 doughnuts from each (feel free to fry the scraps as they are also delish!). Cut a hole in the center – I actually use an apple corer for this part, but anything that can cut a hole right in the center will do.
- Fry your doughnuts 2 to 3 at a time (no more as it will lower the oil temp) until they are golden and puffed, about 2 to 3 minutes each. Place on a paper towel to drain excess grease and repeat with remaining pastry.
- For dipping, dip each doughnut in an alternating layer of dark chocolate, white chocolate and peanut butter. You can let the toppings set a bit before dipping each, but I like mixing them and getting that marble swirl look!
- Serve immediately. These are best eaten right after frying!
ganache and peanut butter
- Add the chopped dark chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.
- Add the chopped white chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.
- Melt the peanut butter in a bowl in the microwave. I start with 30 second increments and go from there, stirring constantly. Stir in the coconut oil until melted – it just helps it firm up! You don’t need any sugar here because of the white and dark chocolate.
How are you celebrating?! You HAVE to be celebrating.