AWWWWWW YEAAHHHHH (<— think Ferris Bueller). This doughnut is….ridiculous. Like, I’m not even a fan of PB & J as a sandwich, but DAYUM, as a fried dessert puck, that combo is unbelievable.
Fried dessert puck? Ugh, it’s been a long day. I’m gonna relax into a tub of doughnuts right after I post this, but until then, I gotta give you the skinny on these.
I love the irony of using the slang term ‘skinny’ when talking about doughnuts. But that’s an aside.
These babes are made with Artisan Bread in 5’s no-knead brioche dough. It is the bomb.com and I’m in love with it. You may remember it from such TSH recipes as these No Knead Brioche Brown Butter Buns.
The cool thing about that dough is that when they say no knead, they really mean it. Like, it’s not even hard to stir that shit together. It is VERY easy to make. And then you slam it in the fridge overnight and BLAMMO, brioche dough, bro.
Pat it out on a lightly floured bench, straight from the fridge, and then they just need to sit there for a while, as the oil heats up. No second rise! So you get doughnuts, with maybe only 20-30 minutes of actual woman-hours. SO GOOD.
From there, I dipped these buttery, airy, perfect doughies into a peanut butter glaze and filled them with raspberry jam, and a scattering of chopped salted peanuts.
It’s buttery, salty, savoury, sweet, tart, and….I honestly don’t feel like any other food can really compete? Other food might be over for me.
Hahaha, just kidding, I’m testing a hot dog recipe at the moment which is clearly awesome, but you catch my drift. These guys really hit all the buttons for deliciousness.
And they’re JUST THE THING to remind us all that weekends exist! They really do! And they will get here eventually! And on that uplifting note, I’ll see you on Friday bbs!
- ¼ batch of no knead brioche dough (link above in post)
- flavourless oil, for frying (I used peanut oil)
- 2 tbsp smooth peanut butter
- 2 tbsp milk
- ¾ cup powdered sugar (icing sugar)
- ½ cup raspberry jam
- chopped salted peanuts
- Stir together the brioche dough, let it rest for two hours, and then place in the fridge overnight.
- When you're ready to fry, take the dough out, pat it out to a ½ inch thick, and cut out as many 3 inch doughnuts as you can.
- Heat up 2 inches of oil in a large, deep saucepan (don't fill it more than halfway full). Heat to 350F.
- When the oil is hot, fry the doughnuts for about a minute a side, or until golden brown and cooked through. Don't crowd the pan. Place the cooked doughnuts onto a rack, over a layer of foil, and let them drain and cool completely.
- When the doughnuts are cooled, mix together the peanut butter, milk and powdered sugar together until smooth.
- Dip the doughnuts in the glaze, then fill them with the raspberry jam (I stabbed them with a sharp knife, and then filled them with a spoon because I'm over piping things).
- Scatter over the chopped salted nuts, and then serve!