Desserts

Peanut Butter and Jelly Doughnuts

3

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
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

Marinated Taro Root

837

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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