Print Recipe

PB&J Doughnuts

Fluffy yeast doughnuts are stuffed with strawberry jelly and covered in peanut butter glaze to make the best pairing for a hot cup of Dunkin' Donuts coffee.
Prep Time30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Servings: 20 doughnuts


For the doughnuts:

  • 1 cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 3 1/2 cups all-purpose flour plus more for dusting
  • 2 tablespoons canola or vegetable oil
  • 2 large eggs
  • vegetable oil for frying
  • 3/4 cup strawberry jelly
  • peanut butter glaze recipe below
  • 1/3 cup salted peanuts chopped

For the peanut butter glaze:

  • 1 1/2 cups powdered sugar
  • 6 tablespoons whole milk
  • 1/4 cup peanut butter smooth
  • 1/8 teaspoon salt


For the doughnuts:

  • First we will begin making the dough. Heat up milk in a small sauce pan until it begins to simmer. Remove from heat and add sugar and salt and stir. Let it cool down to lukewarm to the touch. While milk is cooling, proof the yeast by adding the warm water and yeast in a small bowl and stirring together. Let it activate by setting it aside for 10 minutes.
  • Once milk is cool, add to a large bowl, along with 3 cups of the flour, 2 tablespoons of oil, eggs, and yeast mixture. Stir together with a wooden spoon until combined. The dough will be very thick but still wet and sticky.
  • Place remaining 1 cup of flour on the surface of your counter. Place dough on top of it and begin kneading the dough with the flour until all the flour is mixed into the dough. Keep kneading for about 4-5 minutes until the dough is smooth and elastic. If it starts to stick to the counter, add a little more flour. Once you finish kneading, shape into a ball. Lightly grease another large bowl and place the ball of dough into bowl. Cover with a kitchen towel and let it rise for 1 1/2 hours, where it will be double the size. I like to place mine in the microwave to keep it away from any cool draft from the A/C.
  • Once dough has risen, punch it down with your fist and remove from the bowl. Lightly dust your counter with flour and place the dough on top. Begin rolling out the dough into a large oval or rectangle that is 1/2-inch thick. Make sure to release it from the counter so that it's not sticking or stretching.
  • Using a 2 to 3 inch round cutter, cut out perfect rounds and place them on a lightly floured baking sheet(s). Make sure to leave about 1/2 inch between them so they don't stick together after rising. You will get about 15 rounds with the first pass at the dough. Gather the scraps in a ball and roll them out to get about 5-6 more rounds. Cover doughnuts with a kitchen towel and let them rise again for about 30 minutes.
  • While the doughnuts rise again, begin heating the frying oil. Place oil in a large pot or dutch oven about halfway. Heat on medium-high until a candy/frying thermometer reaches 375 degrees. Then reduce heat to about medium. Fry doughnuts 4 at a time, 1 minute on each side. Continue to monitor temperature. Do not let it get below 350 degrees or above 380 degrees. Let doughnuts cool on paper towels to drain excess oil. Repeat until all doughnuts are fried. Let them cool for 15 minutes
  • While doughnuts are cooling, prepare the glaze. Whisk glaze ingredients in a medium bowl until smooth. Now we assemble doughnuts!

For assembly:

  • Slice a hole into the side of each doughnut. Pipe a couple tablespoons of jelly into each doughnut. Alternatively, you can slice doughnuts about halfway and spoon in the filling.
  • Dip tops of the doughnuts in peanut butter glaze and top with chopped peanuts. Place on a wire rack to let the excess glaze drip off. Serve immediately and definitely within one day.