Peanut Butter And Jelly Doughnuts

Serving 8 people

210 min


  • active yeast 2 teaspoons active dry yeast
  • egg 1 large egg, beaten
  • flour 2-1/2 cups all-purpose flour
  • jelly 3/4 cup seedless blackberry jelly, stirred
  • kosher salt 1/2 teaspoon kosher salt
  • powdered sugar Powdered sugar, for topping
  • smooth peanut butter 1/2 cup smooth peanut butter
  • sugar 1/4 cup sugar
  • vegetable oil Vegetable oil for frying
  • water 1/4 cup warm water
  • whole milk 1/2 cup whole milk
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How to make it

  1. In a small pot add whole milk and peanut butter. Over low heat mix together until smooth.
  2. Remove from heat and let cool while you prepare the dough. In a small bowl mix together yeast and warm water.
  3. Let sit for about 5 minutes until foamy. In the bowl of an electric mixer whisk together flour, kosher salt and sugar.
  4. Mix in yeast, peanut butter mixture and egg. Once combined switch to your dough hook. Using your dough hook knead the dough for about 10 minutes until it's smooth and pulls away from the side of the bowl. Lightly oil a bowl, add in dough and cover with an oiled piece of plastic wrap.
  5. Let sit in a warm area (sunny room, warm oven, etc.) for about 1-2 hours until double in size. The rise time will depend on the warmth of your house. Keep this mind if you make these doughnuts in the winter. After the dough has risen take it out of the bowl and pat it down until it's 1 inch thick. Using a large round biscuit cutter (mine is around 3 inches) cut out doughnuts. You should get 8 doughnuts.
  6. Place cut doughnuts onto a parchment or silpat lined baking sheet.
  7. Let rest for another hour until double in size. When your doughnuts have risen fill a pot with 3 inches of vegetable oil.
  8. Let the oil reach 365 degrees and start frying your doughnuts. Carefully place one doughnut in the hot oil and cook until underside is golden brown, flip and cook till the other side is browned.
  9. Remove fried doughnut form the oil and place onto a paper towel lined plate. Continue frying until all doughnuts are cooked. Remember to monitor your oil heat so that the doughnuts to not burn. When the doughnuts are cooked start preparing your jelly. Scoop jelly into a bowl and stir until smooth.
  10. Pour into a squeeze bottle or pipping bag. Using a long wooden skewer poke a hole all the way through the doughnut. Stick the head of the squeeze bottle into the hole and gently squeeze the jam into the doughnut. Slightly pulling the nozzle out of the doughnut until just a little jelly starts to come out of the hole. Flip the doughnut around and fill the other side just the same. Once your done filling your doughnuts sprinkle with powdered sugar and devour.