Peanut Butter Cup Baked Doughnuts
Yield: 6 large doughnuts
Prep Time: 30 minutes
Cook: 20 minutes
Tessa's Recipe Rundown...
Taste: Like the best peanut butter cup you’ve ever eaten!
Texture: No one will believe the doughnut wasn’t fried, the texture is practically identical to a fried doughnut shop treat! The filling is ultra rich and cream, and the glaze on top hardens slightly just like bakery doughnuts.
Ease: No frying involved, but this is definitely more of a special occasion baking project.
Pros: Incredibly delicious.
Cons: Time consuming and extremely rich, but often times the best treats are!
Would I make this again? Yes!
So for the first time in years I had peanut butter after not having eaten the stuff for a while. And you know what?! For some reason it tasted ultra peanut buttery!!
The flavor felt like it was bouncing off my tongue and doing cartwheels. It made me realize that I had almost developed a food tolerance for peanut butter that was preventing me from truly tasting it since I ate it all of the time.
Does that make ANY sense?! Once I experienced that PB explosion I was instantly inspired to bake with it.
I landed on doughnuts, since I recently discovered my favorite way to make baked doughnuts. They taste and feel as close to the fried ones as possible without a drop of oil.
That base recipe comes from my Cheesecake Stuffed Baked Doughnuts. I added peanut butter to the cream cheese filling, topped with chocolate glaze, and garnished with a sprinkling of mini chopped peanut butter cups.
Basically, these Peanut Butter Cup Baked Doughnuts are out of this world good.
Since the temperature literally reached 120°F here in Phoenix recently, I’ve had to basically refrigerate or freeze anything with chocolate to prevent it from melting. Including these doughnuts, which is why the glaze looks a little hardened. Usually it’s softer, but honestly it was delicious both ways.
If you make and enjoy this recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Photos by Constance Higley.
How to make Peanut Butter Cup Baked Doughnuts
For the doughnuts:
For the filling:
For the glaze:
Make the doughnut dough:
In the bowl of a stand mixer fitted with the dough hook, combine the water, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours. At this point the dough can also be refrigerated and allowed to rise overnight.
Finish the doughnuts:
On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. OR, tear off pieces of dough weighing 100 grams each and shape into balls. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 12 to 15 minutes, or until golden brown and puffed.
For the filling:
In a medium bowl using an electric mixer, beat the cream cheese, peanut butter, heavy cream, sugar, and vanilla until very well combined.
Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts.
Make the glaze:
In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth.
Immediately dip the doughnuts into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.
Doughnuts are best served the day they’re made.
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