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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.
We do not mess around with coffee in our house. My husband and I both need a strong, hot cup of coffee to get every day started – sometimes two! But not just any coffee will do. It’s got to have impeccable flavor and the strength to get us going first thing in the morning and keep us going all day.
It’s no surprise that the coffee of choice for us is Dunkin’ Donuts® – I’ve bragged all about this coffee many times before. But now the coffee comes in a Dunkin’ Donuts® 30oz. Canister, which is even better for us because it helps keep the coffee fresh.
In honor of the new Dunkin’ Donuts® 30oz. Canister, I am sharing my favorite treat to enjoy with a hot cup of Dunkin’ Donuts® coffee – doughnuts, of course! But these aren’t just any doughnuts. Say hello to my PB&J Doughnuts!
The thing I love most about these PB&J doughnuts is the familiar flavors- you’ll feel like a kid again, enjoying the simplicity of a PB&J sandwich. But this time, you get to pair the sweetness of the treat with a rich cup of coffee, which makes it more acceptable for breakfast time. And for adults.
If you’re familiar with the yeast doughnuts that I’ve posted previously – like these blackberry slider doughnuts and these pistachio doughnuts – you’ll notice that the dough recipe for these PB&J doughnuts is exactly the same. No need to switch up a tried and true recipe, am I right?
After making the doughnuts, we simply stuff them with store-bought strawberry jelly (or grape jelly if you’re my husband) and then dip in a peanut butter glaze. The peanut butter glaze is the real star of this recipe. It’s the perfect combo of salty and sweet and sits perfectly smooth on the top of each doughnut. Don’t forget the chopped peanuts for a dash of flair on top!
In case these doughnuts are the first you’ll be attempting, here are some tips to make sure you get them exactly right:
- Do not skimp on rising time! In order for these doughnuts to get nice and fluffy, they need time to rise. So don’t go cutting corners and thinking you use the dough after it’s only half-risen. Trust me.
- Invest in a candy thermometer to monitor the hot oil. Oil temperature is super important when frying – too cold and the food will get greasy and fail to get browned and too hot and the food will brown on the outside but not cook all the way in the center.
- Speaking of oil temperature, crowding the pan can dramatically reduce the temperature of the oil. Therefore, you should only fry about 4 doughnuts at a time to keep the temperature steady.
- To fill the doughnuts, I used a piping bag. However, if that step seems intimidating, there is no shame in slicing the doughnuts down the middle and stuffing them with the jelly instead.
Don’t forget to pick up your Dunkin’ Donuts® 30oz. Canister to enjoy with these stellar doughnuts. And starting today through September 5th, you can download a special offer from Publix Supermarkets to save up to $1.50 on any Dunkin’ Donuts® 30oz. Canister.
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!
- 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.