Peanut Butter Pie Stuffed Doughnuts

Here’s the thing about blogging, or just writing in general. Whenever I’m about to publish something to the public, I always freak out that my spelling is off.
My grammar is off for sure, but spelling? Especially when it comes to food related words. I mean I’m a food blogger! 
I should know how to spell these things!

Some things throw me off sometimes. Like sandwich and sandwhich.

When I tried looking it up on google they both came up with the same description.

I guess you just have to go with what you like…

Don’t get me wrong though you guys, I’m not a spelling snob or anything, but it just really bothers me if I misspell something. I know it happens all the time, it’s a fact of life… I guess I just need to move on…

So to tell you about these doughnuts.

(Btw, do you spell them doughnuts or donuts? I feel like doughnuts are just fancier so we’ll go with that)

Anyway, these doughnuts came about one day because I wanted a project. Something that would take me most of the day to make.

No, they didn’t literally take me all day to make, more like 4-5 hours, but still. It kept me busy!

I’ve only made doughnuts one other time, when I made those S’mores Doughnuts. Ugh, just the thought of them makes me drool…

But these topped those in my opinion. Maybe it’s just because of my love for chocolate and peanut butter, but these were absolutely to die for.

Now the main process is just waiting for the dough to rise and rest and then fry them. Making the filling and the ganache is very easy and you can do it while the dough is resting.

And I know it sounds very laborious and time consuming to make these, but trust me if you do you won’t regret it. Seriously, these are worth the wait and time!

Peanut Butter Pie Stuffed Doughnuts

(Recipe by Sarah Eats Austin)

 

For the Dough

(Recipe adapted from Tartelette)

 

3 tablespoons (22grams) active dry yeast, divided

1 cup of whole milk, heated to 110ºF, divided

2 to 2 1/2 cups bread flour, divided

2 tablespoons (30 grams) superfine sugar

½ teaspoon salt

1 teaspoon pure vanilla extract

3 egg yolks

½ stick (4 tablespoons / 2 oz) unsalted butter or vegetable shortening

vegetable oil for frying

 

Directions

 

In a medium bowl, dissolve 2 tablespoons of the yeast into ¾ cup of the milk. Add ¾ cup of flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about ¼ cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).

Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a slightly floured surface to ½ inch thick. With a doughnut or cookie cutter (can use a glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, don’t cut out the holes).

Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it does not spring back at all, it has overproofed; no worries- you can punch it down and re-roll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a thermometer registers 360F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side or until golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool before glazing.

 

For the Filling

(Recipe adapted from The Pioneer Woman)


1 cup creamy peanut butter

One 8-ounce package cream cheese, softened

1 1/4 cups powdered sugar

1/4 cup milk

1 cup heavy cream

3 tbls sugar

1 tsp vanilla extract

 

Directions

 

Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the milk and beat until incorporated and smooth.

Meanwhile, make whip cream with the remaining ingredients by placing the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Once soft peaks start to form add in the vanilla and sugar and continue beating until stiff peaks form.

Once whipped cream, gently fold half of the whipped cream into the cream cheese peanut butter mixture. Then fold in the rest. Cover and refridgerate until ready to use.

**Note: This makes a whole pies worth of filling so you will have some left over! I don’t think anyone will mind though 😉

 

For the Ganache


1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips

 

Directions


Heat the cream over medium heat until just simmering, but not boiling. Take off heat and add in the chocolate chips, stirring until smooth.

Assembly


Once everything is done, fill a piping bag with a large holed tip with the peanut butter pie. Gently insert the tip into the donuts bottom and squeeze the filling until the donut is filled. Continue with all of the donuts.

Next dip the donuts into the ganache where you pierced it with the piping bag to cover.

Place on a metal rack to let excess drip off. Garnish with peanuts if desired and serve!

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