Name: Peanut Butter and Jelly Doughnuts
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1 cup warm 2% milk (110° to 115°) -; 3-1/2 cups all-purpose flour, divided -; 1 large egg, room temperature -; 2 large egg yolks, room temperature -; 1/4 cup sugar -; 1/2 teaspoon salt -; 1/4 cup butter, melted -; Oil for deep-fat frying -; 1/2 cup grape or strawberry jelly -; Glaze: -; 3 tablespoons creamy peanut butter -; 1-1/2 cups confectioners' sugar -; 1/8 teaspoon salt -; 7 to 8 tablespoons heavy whipping cream -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter and Jelly Doughnuts

1. 1 package (1/4 ounce) active dry yeast -

2. 1 cup warm 2% milk (110° to 115°) -

3. 3-1/2 cups all-purpose flour, divided -

4. 1 large egg, room temperature -

5. 2 large egg yolks, room temperature -

6. 1/4 cup sugar -

7. 1/2 teaspoon salt -

8. 1/4 cup butter, melted -

9. Oil for deep-fat frying -

10. 1/2 cup grape or strawberry jelly -

11. Glaze: -

12. 3 tablespoons creamy peanut butter -

13. 1-1/2 cups confectioners' sugar -

14. 1/8 teaspoon salt -

15. 7 to 8 tablespoons heavy whipping cream -

How to cook deliciously - Peanut Butter and Jelly Doughnuts

1. Stage

In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add the egg, egg yolks, sugar and salt; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.

2. Stage

Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.

3. Stage

In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.

4. Stage

Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly.

5. Stage

In a small bowl, beat peanut butter, confectioners' sugar and salt until smooth. Gradually beat in enough whipping cream to reach desired glaze consistency. Dip doughnuts in frosting.