Donuts Filled with Peanut Butter Cream

Donuts Filled with Peanut Butter Cream

These donuts are fantastic, but they are a bit of work. You might want to try prepping some of it the night before to avoid having to do all the work in one day. It may be high maintenance, but it will be worth it!

Yields: Makes About 12 Donuts.

Ingredient

• 2 ½ teaspoons of active dry yeast
• 2/3 cup of milk, room temperature
• 3 ½ cups of all-purpose flour
• 1 ½ cups of granulated sugar
• 1 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 7 tablespoons of unsalted butter
• Room temperature and chunked Oil for frying

For the Cream

• 1½ cups of whole milk
• ½ cup of granulated sugar
• ¼ cup of cake flour
• ½ teaspoon of salt
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 ½ tablespoons of creamy peanut butter, melted
• 1/3 cup of cold heavy cream

For the Drizzle

• 3 ounces of chocolate, chopped
• 2 tablespoons of heavy cream

Method of Preparation

• Add the milk and yeast to an electric mixer bowl with a dough hook. Stir and let it sit until yeast dissolves (about 1 or 2 minutes).
• Add the flour, 1/3 cup of sugar, salt, vanilla, and eggs and mix on low until they are combined. Increase the speed to medium-low for 2 or 3 minutes.
• Add the softened butter gradually, and mix until the dough is soft (about 5 minutes).
• Remove the dough from the bowl, using flour to remove it if necessary, and wrap it in plastic wrap. Refrigerate for 4 to 6 hours.
• To make the cream, mix the dry ingredients in a small bowl.
• In a larger bowl, whisk the egg yolks together. Add the dry ingredients to the eggs in parts. Whisk until smooth.
• Heat a saucepan over medium heat. Add the milk and allow it to heat until it bubbles around the edges. Remove from heat.
• Add the egg/flour mixture, whisking constantly until fully combined.
• Add the entire mixture back to the saucepan. Heat over medium heat, stirring constantly.
• Cook until it boils, about 2 or 3 minutes. Remove from heat immediately.
• Strain through a fine mesh sieve, and whisk in the vanilla and peanut butter.
• Place the mixture in plastic wrap. Chill for at least 4 hours.
• Remove the dough and place it on a floured surface. Roll it until it is 1/2-inch thick.
• Use a biscuit cutter and cut out as many rounds as possible. Place the rounds on a baking sheet and let them rise for 2 or 3 hours. They should double in size.
• Heat a few inches of oil in a large saucepan over medium-high heat. The oil should reach 350º F.
• Fry the donuts in batches. They should turn golden brown. This should take 2 or 3 minutes on each side.
• Transfer each donut to a paper towel to drain. Allow them to cool.
• Roll the donuts in the remaining sugar after they have cooled slightly.
• Allow the donuts to cool completely (about 30 to 45 minutes).
• Beat the cold heavy cream in an electric mixer until the cream forms stiff peaks.
• Fold in the peanut butter pastry cream to the heavy cream. Fold completely using a large spatula.
• Put the pastry cream in a pastry bag or Ziploc bag with a hole.
• Poke a hole in a side of each donut and fill with the pastry cream.
• For the drizzle: Heat the heavy cream until warm. Pour over the chopped chocolate.
• Stir continuously until smooth. Drizzle the donuts, and serve immediately.