Peanut Butter and Jelly Donuts

Donuts
February 6, 2015
Donuts
February 6, 2015

Peanut Butter and Jelly Donuts

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter

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Peanut Butter and Jelly Donuts

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter glaze and chopped peanuts!

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter glaze and chopped peanuts!

There’s something about peanut butter and jelly that makes me so happy. I don’t think such a wonderful combination has ever existed. And of course, this being Broma Bakery and all, I had to think of some way to reinvent PB & J into a completely new dessert.

Lo and behold: Peanut Butter and Jelly Donuts. Peanut butter donuts with the most magnificent texture I think I’ve ever had in a donut– it’s soft, moist, and perfectly thick in that cake-donut way– then stuffed with jelly (in my case, grape), dipped in a peanut butter glaze, and sprinkled with chopped peanuts.  

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter glaze and chopped peanuts!

These donuts were so good that after glazing, sprinkling, and letting them cool, I ended up eating all of the glaze drippings from underneath the cooling rack. I stood in my kitchen and used my finger to scoop up all the glaze like a snow plow gathering snow after a bad winter storm. As in, with gusto.

But I don’t judge myself, because these are possibly the best donuts I’ve ever had. Yes, my Oreo Donuts were fantastic, and no, I don’t want to compare them, but yes, I’m going to compare them. These are ridiculous. From the texture to the flavor to the prettiness, they are amazing.

If I ever write a cookbook, mark my words that these will make it into the pages.

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter glaze and chopped peanuts!

I know I promised you all great Valentine’s Day recipes, but I hope that you forgive me because I just couldn’t hold back on posting these babies. To give them credit, what says I Love You more than Peanut Butter and Jelly Donuts?

I hope you all have wonderful weekends. I will be spending my time catching up with yoga (I haven’t been in 2 weeks… ugh!) and baking up a sugar storm. #whatelseisnew

Leave your comments with what you’d like to see me bake this weekend! Maybe you’ll inspire my next recipe 🙂

XO

Your childhood favorite just got a makeover: Peanut Butter and Jelly Donuts stuffed with jelly and topped with peanut butter glaze and chopped peanuts!

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Peanut Butter and Jelly Donuts

5 from 4 reviews
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x

Ingredients

For the donuts

  • 1 1/2 cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • donut pan

For the jelly bit

  • 2/3 cup jam or jelly

For the glaze

  • 2 tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 3/41 cup powdered sugar (begin with 3/4 and use more as needed)

Instructions

  1. Preheat oven to 400°F. Grease a standard sized donut pan and set aside.
  2. In a large bowl, mix together flour, brown sugar, baking soda, baking powder, and salt. In a small bowl, whisk egg, vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Mixture will be slightly lumpy and thick.
  3. Spoon batter into donut molds, filling all the way to the top of the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool for 10 minutes.
  4. Spoon the jelly into a piping bag fitted with a 1/2 inch in diameter tip. Stick the tip into one side of the donut at an angle.* Squeeze the jelly slowly and stop when the donut begins to expand. Do this on the other side of the donut, as well.
  5. To make the frosting, combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. Dip each jellied donut into the frosting and top with chopped peanuts. Devour.

Notes

*Imagine the donut as a clock. Stick the tip into the donut at 6 o’clock, then turn the piping bag towards 2 o’clock. Once squeezed, keep the tip in the 6 o’clock spot, but angle the tip towards 10 o’clock.

— STILL HUNGRY? —

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  1. Has Anyone actually made these?? When I see, “looks yummy…” it is a pass for me. After many years of cooking and baking, I realize the cook always thinks they are thee best. I would have been interested in another opinion.

    • Hey Jeanette, people tend to comment on the images when the post first goes up because they haven’t made them yet! If you’re looking to get someone’s opinion, you could try replying to one of their comments. Obviously we think these donut are delicious, or we wouldn’t have shared them. We’ll be interested to hear what you think after making them!