Chocolate Peanut Butter Glazed Donuts

Easy donuts for the chocolate-peanut butter lover. Recipe on kokocooks.com

This past summer, we took a long weekend vacation to the beach on the west coast of the state.  I specify this, because the beaches on the gulf side are much different than the beaches on the ocean side.  We’re lucky enough to be fairly close to both kinds.  I especially loved the gentle waves, crystal green water, digging up coquinas, and the daily spectacular sunsets.

I mean seriously, how can you not love that sight???  Everyone would just stop what they were doing for the half hour it took for the sun to slowly sink below the sea.  What a fantastic way to end each day.

Easy donuts for the chocolate-peanut butter lover. Recipe on kokocooks.com

While on vacation, we visited the most amazing donut shop.  They made only cake donuts, and customized them while you waited.  One bite of my chocolate and peanut butter donut and I was smitten.  I ended up eating the other two all by myself, and it was bliss every bite.  I’ve been wanting to recreate the chocolate-peanut butter heaven ever since.

Easy donuts for the chocolate-peanut butter lover. Recipe on kokocooks.com

I wanted to make this recipe fairly easy, so I used canned biscuits for the donuts.  This was the first time I tried them like that, and they were so good!  I gobbled up all the donut holes before the last biscuit was done frying.  The glaze is very easy to make.  It took a few swirls of the donut to completely cover it with chocolate, but that just meant more glaze on each one!  I dare you to save some for later – it was reeeeally hard for me to not eat them all!

Easy donuts for the chocolate-peanut butter lover. Recipe on kokocooks.com

original recipe, glaze adapted from Good Eats

Chocolate Peanut Butter Glazed Donuts

Yield: 8-10 donuts, depending on which size biscuits you use

Chocolate Peanut Butter Glazed Donuts

Note: donuts taste best warm. If you have leftovers (ha!), store them in the fridge, and then nuke for a few seconds in the microwave before eating.

Ingredients

For the donuts:
1 can biscuits
Oil for frying
For the glaze:
4 Tbs unsalted butter
2 Tbs milk
½ Tbs light corn syrup
2 oz semi-sweet chocolate chips
⅓ c powdered sugar, sifted
¼ c creamy peanut butter

Instructions

  1. For the donuts: Separate biscuits onto a baking sheet. Dip a small circular cutter in flour, then cut a hole in the center of each biscuit.
  2. Pour oil in a medium sized pot to a depth of 2 inches. Heat over medium-high heat until it reaches 350°F. Use a candy thermometer to check the temperature. Fry biscuits a few at a time, cooking until golden brown, about 1 minute on each side. Remove donuts to a paper towel-lined plate. Repeat with remaining biscuits.
  3. For the glaze: Combine butter, milk, and corn syrup in a small saucepan. Warm over medium heat until butter has melted. Turn heat down to low and add the chocolate chips. Whisk until the chocolate melts.
  4. Remove from heat. Whisk in the powdered sugar until smooth. Dip the surface of the donuts in the glaze, making sure that all the top gets coated.
  5. Place peanut butter in a small, microwave-safe bowl. Heat for 20 seconds in the microwave. Stir. Repeat until the peanut butter is just melted, about 1-2 times more. Place melted peanut butter in a pastry bag (or a small sandwich bag) and snip the tip. Drizzle peanut butter over the chocolate glaze on the donuts.
http://kokocooks.com/2015/09/chocolate-peanut-butter-glazed-donuts/

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Boston Cream Pie Donuts

Of all the donuts that I love (and that’s a LOT), raised donuts are my absolute favorite.  Jelly filled crullers are a close second. Raised donuts, or yeast donuts, are the basis of glazed, jelly, and all filled donuts.  A freshly fried raised donut is pillowy, melt-in-your-mouth perfection.  This is my go-to donut for breakfast whenever we have overnight guests.

So when Julie asked if we could get together and make donuts, raised donuts were the answer to, “what kind?”  Since I’ve never made a Boston cream variety, I tried that.  She also showed me how to make killer dumplings.  We spent the whole day making food and sharing stories.  I had the envious task of choosing accessories for the donuts from her abundant prop closet, and got to shoot tethered for the very first time.  Many thanks to Julie for opening up her home, and sharing some wonderful recipes!

adapted from Mini Donuts, by Jessica Segarra of The Novice Chef and

America’s Test Kitchen

Boston Cream Pie Donuts

Yield: about 1 dozen donuts

Boston Cream Pie Donuts

Make pastry cream the day before to allow enough time for the it to set.

Ingredients

Pastry Cream
1 c half-and-half
3 large egg yolks
¼ c sugar
Pinch salt
2 Tbs all-purpose flour
2 Tbs unsalted butter, cut into a few pieces
¾ tsp vanilla extract (or the seeds from half of a vanilla bean)
Donuts
2 Tbs warm water
1 envelope (¼ oz) quick rise yeast
¾ c whole milk, warmed
¼ c sugar
½ tsp salt
1 large egg
3 Tbs butter, softened
2 ½ c all-purpose flour
Vegetable oil for frying
Glaze
3 oz semi-sweet baking chocolate, chopped
⅓ c heavy cream
2 Tbs sugar
1 Tbs butter

Instructions

  1. For the pastry cream: Heat half-and-half in a saucepan over medium heat until simmering. Whisk egg yolks, sugar, and salt together in a separate bowl. Whisk in the flour.
  2. Very slowly, add about ¼ c of the half-and-half to the egg mixture, whisking constantly. Start whisking remaining half-and-half, then slowly add the egg mixture to that.
  3. Return to heat and cook until pastry cream starts to thicken. Reduce heat to low and cook for 8 minutes, whisking constantly. Bring heat back up to medium, and cook until bubbles start to break the surface, about 1-2 minutes more (keep whisking).
  4. Remove pan from heat, and add butter and vanilla. Whisk until butter has melted. Pour pastry cream to a heat-proof bowl, cover, and chill for at least 2 hours (overnight for best results).
  5. For the donuts: In the bowl of a stand mixer with a paddle attachment, mix together the water and the yeast. Let stand for 5 minutes.
  6. Add milk, sugar, salt, egg, butter, and 1 c of the flour. Mix on medium-low until flour is mixed in.
  7. Switch to a dough hook attachment. Turn mixer to low and slowly add the remaining flour. Turn speed up to medium, high, and continue kneading until the dough is smooth and pulls away from the side of the bowl, about 3-4 minutes. If dough continues to stick to the bowl, add a little more flour (reduce speed) until it does.
  8. Transfer dough to a greased bowl. Cover with a damp tea towel, and place in a warm spot for about an hour. Dough should double in size.
  9. Transfer dough to a floured surface, and dust top with flour. Dough will be soft and sticky. Pat dough down to a ½ inch thickness. Dip a round cutter in flour and cut donuts about 2 inches in diameter.
  10. Place donuts on a lightly floured baking sheet. Cover with a damp tea towel and place in a warm area. Let rise for 30 minutes. Donuts should nearly double in size.
  11. Pour enough oil into a fryer (or Dutch oven) to fill a 2-inch depth. Heat to 350°F. Fry donuts a few at a time (4-5), until golden brown on both sides, about 1-2 minutes per side. Using a slotted spoon, place donuts on a rack lined with paper towels. Repeat until all donuts have been fried. Let donuts come to room temperature before filling and glazing.
  12. For the glaze: Place chopped chocolate in a medium bowl. In a saucepan, mix together the cream, sugar, and butter. Heat over medium-high until the cream just starts to boil. Stir once more to make sure all the sugar has melted. Pour over the chocolate. Let sit for 5 minutes. Then, carefully stir to incorporate the chocolate into the cream mixture.
  13. Let cool until glaze has reached a thick sauce consistency. (You can chill in the fridge if you watch the glaze carefully. Stir after every 2 minutes until glaze has reached desired consistency.)
  14. To assemble the donuts: Place pastry cream in a piping bag with a tip that has a wide opening. Poke a hole in the side of each donut (I used a chopstick). Pipe about 1½ Tbs filling into each donut. Do not overfill. Dip the top of each donut in the chocolate glaze.
http://kokocooks.com/2013/06/boston-cream-pie-donuts/

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Chocolate Coated Mini Donuts

You may or may not know that I have a thing for donuts.  I like them homemade.  And fried.  For a while, I was making donuts every Sunday – first for recipe developing, then for friends.  Anytime we have house guests, I usually fry up a batch of donuts for breakfast.  I give away as many as I can, so as not to have the temptation around the house for too long.

Not wanting to deal with all the oil, I made baked donuts.  They’re healthier, right?  Then I decided to cover them in chocolate.  So much for making them healthier.  Might as well put sprinkles on them, too.

Don’t forget that it’s day 3 of #BrunchWeek.  If you haven’t seen all the prizes that are being given away, check them out.  Here’s who else is participating today.

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Eggs Over Wilted Spinach by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bit Out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron

adapted from Mini Donuts

by Jessica Segarra

Chocolate Coated Mini Donuts

Chocolate Coated Mini Donuts

makes 18 mini donuts

Ingredients

1 c flour
1 tsp baking powder
¼ tsp nutmeg
⅛ tsp salt
½ egg, lightly beaten (I divided the egg after beating it)
¼ c sugar
2 Tbs sour cream
1 Tbs vegetable oil
½ tsp vanilla
⅓ c milk
8 oz. chocolate melts
Sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees. Coat a mini donut pan with non-stick spray.
  2. In a small bowl, combine the flour, baking powder, nutmeg, and salt. In a medium bowl, beat the egg and sugar with a whisk. Add the sour cream, vegetable oil, and vanilla to the egg mixture and mix until combined. Add ½ of the flour mixture and gently whisk. Add the milk and whisk until just combined. Add the rest of the flour mixture and whisk until just combined.
  3. Place batter in a piping bag with a medium tip. Pipe batter into donut wells, filling to ¾ full. Bake until a toothpick inserted in the center comes clean, about 9 minutes. Place donut pan on a wire rack, and cool for 5 minutes. Remove donuts from pan and cool completely. Coat the donut pan with non-stick spray, and pipe the rest of batter into the pan. Repeat baking process.
  4. To coat the donuts, melt the chocolate in the top of a double boiler over gently simmering water. Dip the donuts in the chocolate, coating completely. Place donuts on a baking sheet lined with waxed paper. Decorate with sprinkles (optional.) Chill donuts in the refrigerator until chocolate is set.
http://kokocooks.com/2013/05/chocolate-coated-mini-donuts/

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Gingerbread Donuts


 
I don’t make donuts often, but when I do I prefer to fry them. (Hey, I sound like that beer commercial!)  That statement was true until about two months ago.  Then, I decided to develop a recipe for fried gingerbread cake donuts.  Most recipes I’ve seen were for baked gingerbread donuts, which didn’t sound exciting. I figured, if you’re going to make donuts, “go big or go home.”

I had to go through a few batches of dough to get the consistency right.  During this time, we went through a series of “Sunday Morning Donuts.”  This was tons of fun, and I shared donuts with lots of friends and neighbors.  SMD has gone on hiatus during December Cookie Baking, but will make a return after the holidays.

adapted from allrecipes.com

Gingerbread Donuts

Yield: 1 dozen donuts

Gingerbread Donuts

Ingredients

2 ⅔ c flour
½ c brown sugar
1 Tbs baking powder
½ tsp salt
2 Tbs ground ginger
1 Tbs cinnamon
½ tsp cloves
¼ tsp white pepper
¾ c milk
3 Tbs molasses
1 egg
4 Tbs butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying
Glaze
1 Tbs milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbs sugar
1 tsp cinnamon

Instructions

  1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, ginger, cinnamon, cloves, and white pepper. Make a well in the center and pour in the milk, molasses, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  2. Heat oil in a deep heavy skillet or deep-fryer to 375°F (185°C). On a floured board, pat the chilled dough out to 1/2 inch thickness. Cut out doughnuts with a 3-inch cutter. Use a smaller cutter to cut holes from center.
  3. Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
  4. For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.
http://kokocooks.com/2012/12/gingerbread-donuts/

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Pumpkin Doughnuts


I’ll tell you a secret about musicians….we are suckers for free food. I think it hearkens back to our college days when we played gigs in exchange for food. It was how we got people for our own performances. “Can you play in this recital for me? I can’t pay you, but I’ll make you cookies/cupcakes/dinner!”


This is why I was happy when Hubs agreed to play a 5-week concert series for school kids – two morning performances with a short break in between. Perfect time for a mid-morning snack! I’ve been baking goodies for the musicians. By far, these pumpkin doughnuts have been the most popular.


This is one of the fastest recipes I’ve posted since making the food. I have seen these doughnuts on not one, not two, but three of my favorite blogs. I decided to go straight to the original source for the recipe. The dough was extremely sticky, so I had to use more flour than usual. Next time, I may knead a little bit of flour into the dough before cutting them.


I saved some of the doughnut holes for myself and family. They were so addictive, I ate six of them before I realized it.


adapted from Bon Appetit magazine
October 2004

Pumpkin Doughnuts

Pumpkin Doughnuts

Ingredients

Doughnuts
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ easpoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
½ c buttermilk
1 cup canned pumpkin puree
Canola oil (for deep-frying)
Spiced Sugar
1 c sugar
4 tsp cinnamon
3 tsp nutmeg

Instructions

  1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill for at least 3 hours, or overnight.
  2. Combine the ingredients for the spiced sugar in a medium bowl. Set aside.
  3. Sprinkle 2 rimmed baking sheets lightly with flour. Press out ½ of dough on a well floured surface to 1/2- to 2/3-inch thickness. Using a round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
  4. Using a small round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  5. Line a few wire racks with paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 370°F to 380°F. Fry doughnut holes in batches until golden brown, turning once about 1-2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts in batches, keeping enough space for the doughnuts to move around, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. While the doughnuts are still slightly warm, toss them in the spiced sugar. Let cool before serving.
http://kokocooks.com/2011/10/pumpkin-doughnuts/

 

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