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!
I think I will need to try this “no-knead brioche” thing! It sounds pretty good..especially fried, as here :)
You MUST try it June! It is a mind bogglingly good recipe. Especially since regular brioche is such a run-around.
I might just give up now because these look incredible. My husband is pretty allergic to peanuts though so I never get to bake with them. I’ll either make these and avoid him completely or try it with salty almond butter.
I ALMOST went with almond butter for these! If you do try them with almond butter, I’d love to hear how it goes!
Donuts have never seemed so achievable! I have never made donuts but I fear that when I finally do it will be a train wreck situation where I just don’t make or eat anything else for daaaays.
Hahah, yeah, I’m not going to lie to you, that’s a very real problem that I also face. The cool thing here is that this is a small batch, only 6-8 donuts max, so they’re not so hard to palm off on unsuspecting visitors.
I want to pick up a plate of these donuts and swirl them in the air!!! Amazing!
I do that with this blue tray ALL THE TIME! So addictive.
This whole post makes me happy. PBJ in doughnuts with Artisan Bread in 5’s brioche dough — I’ve died and gone to heaven. That glaze! And then relaxing into a tub of doughnuts (yes I want to be there) and just the phrase “BLAMMO, brioche dough, bro.” Morning made.
You and me and donuts – it’s going to happen one day I SWEAR.
Sarah your photos are soooo great! I remember you saying that you wanted to really carve out your own style, and I think you’ve definitely done that! <3
Thanks Amber! A lot of the time I only see the mistakes, or things I can improve on and to be honest I was kind of disappointed in my efforts here, so this really means a lot!
These sound amazing. Peanut butter doughnuts are totally my….jam (sorry, I couldn’t help it). I love brioche, so a no-knead brioche is right up my alley.
Hahahahaha, loved it.
That peanut butter glaze sounds divine!
Love your work. Just wondering – do we cut out holes in the doughnuts before frying? If we do that, How do we get the jam to stay in?
Hey Mate! No, typo! My bad – no cutting holes, yo. xx
Sweet, thank you! Made these bad boys on the weekend – at them all. Surely the hallmark of a good doughie. Keep it up Sarah, you’re my favourite food blogger, hands down :)
You totally made my day with this comment! thank you so much Lucy!