DessertsMarch 30, 2014
Calories
278
Sodium
138mg
5% DV
Fat
5g
8% DV
Protein
3g
6% DV
Carbs
57g
19% DV
Fiber
2g
8% DV
Peanut Butter and Jelly Doughnuts
28
You’ll never go back to the doughnut shop! Transform classic PB&J into a trendy treat that’s sweet, airy and totally unforgettable.
12
1 cup 2% milk
7-g pkg instant dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 egg
1/2 tsp salt
2?1/2 cups all-purpose flour
canola oil for frying
3/4 cup Concord grape jelly
PEANUT BUTTER GLAZE
1 cup icing sugar
1/4 cup smooth natural peanut butter, at room temperature
3 tbsp water
7-g pkg instant dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 egg
1/2 tsp salt
2?1/2 cups all-purpose flour
canola oil for frying
3/4 cup Concord grape jelly
PEANUT BUTTER GLAZE
1 cup icing sugar
1/4 cup smooth natural peanut butter, at room temperature
3 tbsp water
MICROWAVE milk until warm, 45 sec. Pour into bowl of a stand mixer fitted with dough hook. Add yeast and stir. Let stand for 10 min.
BEAT in granulated sugar, butter,egg and salt. Add flour. Beat on medium-high until dough forms a ball and pulls away cleanly from the sides and bottom of the bowl, about 5 min. (Mixer may move around the counter during beating process.)
SPRAY a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
SCRAPE dough out of mixer bowl into oiled bowl. Lightly oil top of dough and cover with a damp tea towel (not terry cloth). Let stand in a warm place until dough doubles in size, about 1 hour.
ROLL out dough on a floured surface to 1/2 to 3/4 in. thick. Using a 3-in. round cutter, cut into 12 rounds. Transfer to prepared sheet. Cover with same damp tea towel and let stand until doughnuts double in size, about 45 min.
POUR oil into a pot until it reaches 1 in. up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 325F. Adjust heat as necessary to keep temperature at 325F during cooking. Fry doughnuts, 4 at a time, flipping halfway through, until golden, 3 to 4 min. Drain on paper towels.
POKE a hole into the side of each doughnut with a medium round piping tip. Attach tip to a piping bag and fill bag with grape jelly. Pipe jelly into holes.
WHISK icing sugar with peanut butter and water in a small bowl until smooth. Spread glaze over tops of doughnuts.
Nutritions
Calories
278
Sodium
138mg
5% DV
Fat
5g
8% DV
Protein
3g
6% DV
Carbs
57g
19% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat3g15%
Polysaturated Fat0.6300000000000001g3%
Monosaturated Fat1g9%
Cholesterol21mg7%
Sodium138mg5%
Potassium305mg8%
Protein3g6%
% DAILY VALUE*
Total Carbohydrate
Fiber2g8%
Sugar32g65%
Vitamin A171IU3%
Vitamin B60.48000000000000004mg24%
Vitamin C1mg2%
Calcium43mg4%
Iron0.54mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.