Peanut Butter & Jelly Doughnuts!
 
 
Simple, no knead brioche doughnuts topped with peanut butter glaze, raspberry jam and crunchy salted peanuts.
Author:
Serves: 6 doughnuts
Ingredients
  • 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
Instructions
  1. Stir together the brioche dough, let it rest for two hours, and then place in the fridge overnight.
  2. 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.
  3. Heat up 2 inches of oil in a large, deep saucepan (don't fill it more than halfway full). Heat to 350F.
  4. 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.
  5. When the doughnuts are cooled, mix together the peanut butter, milk and powdered sugar together until smooth.
  6. 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).
  7. Scatter over the chopped salted nuts, and then serve!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/07/peanut-butter-jelly-doughnuts.html