PEANUT BUTTER CREAM FILLED DONUTS

Hey. It’s Friday. Time to eat a donut!
It’s also time to be lazy and fun and do way too much online shopping and stare at the clock until quitting time, so therefore I will be spelling it d-o-n-u-t. Short and quick.

Oh and guess what? I’m such a hypocrite. I generally do not like cream filled things. Think donuts, cookies, ladyfingers, twinkies, pound cakes, etc. And here I am, telling you about a cream filled thing. Wait. Is it cream or creme? Oh well, I don’t really care. Because it doesn’t matter when it’s peanut butter cream. Freaking peanut butter cream. What? Hello heaven.

INGREDIENTS:

• 2 1/2 teaspoons active dry yeast
• 2/3 cup milk, at room temperature
• 3 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 7 tablespoons unsalted butter, softened to room temperature and cut into pieces
• oil for frying
• peanut butter pastry cream
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons creamy peanut butter, melted
• 1/3 cup cold heavy cream
• chocolate drizzle

• 3 ounces chocolate, chopped
• 2 tablespoons heavy cream

DIRECTIONS:

1. In the bowl of your electric mixer (with the dough hook attached), add milk and yeast, stir and let sit until yeast dissolves, about 1-2 minutes. Add flour, 1/3 cup sugar, salt, eggs and vanilla, mixing on low speed until combined then on medium-low speed for 2-3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4-6 hours. (Note that the original recipe calls for 6-15 hours of refrigeration. Mine was perfect after 4 hours, but if you need longer (like overnight), that is fine.)
2. While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg/flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve, the whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours.
3. .............

For full instruction please see : https://www.howsweeteats.com

Share this post