Peanut Butter Cream Filled Doughnuts
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5
10 reviews
Excellent
Peanut Butter Cream Filled Doughnuts
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Peanut Butter Cream Filled Doughnuts feature a yeast-raised dough fried until golden and filled with a smooth peanut butter pastry cream. The dough is enriched with eggs, butter, and vanilla, and refrigerated to develop flavor and texture. The creamy filling blends peanut butter with a custard base, providing a rich, velvety center. A chocolate drizzle adds a finishing touch.
Description
This recipe for Peanut Butter Cream Filled Doughnuts begins with a yeast dough made from flour, sugar, salt, eggs, vanilla, butter, and milk. After mixing, the dough rests in the refrigerator for several hours, helping develop a soft but structured texture ideal for frying. The doughnuts are then fried in oil until golden and puffed.
The filling is a peanut butter pastry cream crafted by combining egg yolks, sugar, cake flour, salt, milk, vanilla, melted creamy peanut butter, and cold heavy cream. This custard-based filling is chilled before piping into the doughnuts, providing a rich peanut flavor with a silky texture. The finished doughnuts are topped with a chocolate drizzle made from chopped chocolate and heavy cream.
These doughnuts are best enjoyed fresh after filling. The chilling steps for both dough and cream allow for manageable preparation timing. They offer a balance of soft fried dough, creamy peanut butter custard, and a chocolate accent, suitable as a dessert or indulgent treat.
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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 egg large
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter softened to room temperature and cut into pieces
- cooking oil for frying
peanut butter pastry cream
- 1 1/2 cups milk whole
- 1/2 cup granulated sugar
- 1/4 cup cake flour
- 1/2 teaspoon salt
- 4 egg large yolks
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons peanut butter melted, creamy
- 1/3 cup heavy cream cold
chocolate drizzle
- 3 ounces chocolate chopped
- 2 tablespoons heavy cream
Instructions
- 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.)
- 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.
- Remove dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they’ve doubled in size.
- Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350 degrees F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you are using a thermometer – do not allow your oil to get too hot! The doughnuts need nearly 4-5 full minutes in the oil so the insides cook, and if it’s too hot the dough will burn. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar.
- Give the doughnuts another 30-45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag or simply a ziplock bag (or even a spoon), poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream.
- To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. These are best when eaten immediately!
Notes
- The dough benefits from refrigeration between 4 to 15 hours; 4 hours is sufficient, but longer resting is acceptable.
- Prepare the peanut butter cream ahead as it needs to chill before filling the doughnuts.
- Frying should be done carefully to achieve golden color without burning.
- The chocolate drizzle is optional but adds a finishing flavor contrast.
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Overall Rating
5
10 reviews
Excellent
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