Peanut Butter + Jelly Doughnuts: Hello Spring!

March 21, 2015
peanut-butter-jelly-doughnuts I was apart of the 2014 Great Food Blogger Cookie Swap. Did I mention that OXO really stepped up and gave a 8-piece silicone decorating bottle kit to all of those involved in said swap? These things are so easy to use! I started with the #38 closed star tip. But, the recipe said to use a large round. If I were using a traditional pastry bag – which would have been the alternative had OXO not gifted me this kit – I would have had to remove the piping bag filling and descend into creamy madness to retrieve the tip. Dude, nightmare. Instead, the OXO silicone piping bottle has a screw-top coupler! I just unscrewed the coupler and switched out the tips. Twist open the collar, remove the cap, and fill the bottle with spoonfuls of raspberry preserves. Coupler back on, piping action ensues. Unfortunately, my doughnuts were a flop. I attempted to make a peanut butter and jelly doughnut, it rose from the fryer resembling more of a doughnut sandwich. I know what the mistakes were. Tomorrow, I’ll try again.  
Peanut Butter + Jelly Doughnuts

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 10 minutes

Serving Size: 12


  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 3/4 cup lukewarm milk, 110F
  • 2 large egg yolks
  • Splash of vanilla
  • 3 tablespoons butter, softened
  • 2 1/3 cups AP flour
  • 1/4 teaspoon salt
  • 1/4 cup raspberry preserves
  • 1/4 cup peanut butter powder
  • 1/8 cup confectioner's sugar


  1. In a large bowl: combine the yeast, sugar and milk. Set aside for 3-5 minutes, until a little foamy. Whisk in yolks, vanilla and butter.
  2. Add half of flour and stir with a spatula until combined. Add second half of flour and salt and combine with a plastic bowl scraper, knead the dough on a table until it forms a smooth dough, about 5 minutes.
  3. Oil a bowl, return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour. Reserve this plastic wrap.
  4. Lightly dust your counter with flour, roll dough to a 1/2'' thickness. Cut into 3'' rounds. Let doughnuts rise for another 30 minutes at room temperature, loosely covered with the same plastic you used before at room temperature.
  5. Heat oil to 350°F in a cast-iron pan or heavy pot. Then add about 3 doughnuts at a time to the oil, cooking on each side until golden brown, about 2 minutes. Place doughnuts on paper towels.
  6. Once cooled, fill your OXO silicone bottles, fitted with a #11 large round tip, with good quality raspberry preserves. Insert tip into the sides (and bottoms if you're brave) of the doughnuts and fill with preserves.
  7. Combine confectioner's sugar and peanut butter powder, place them into a sieve and dust your doughnuts.


Don't discard the scraps, please. Nothing makes me angrier than food waste. You can fry those as well, and place them into cinnamon/sugar to have little tidbits of delight.
doughnuts IMG_5060 IMG_5109

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