Doughnuts with Peanut Butter Glaze

Ever since I started this blog, we have all been eating way too much sugar! So, for the sake of our health, I have decided to halve all recipes, and even quarter them when possible. This recipe makes 20 doughnuts. I made 10, gave away a few and the remaining doughnuts were devoured in record time. They were really good!

I have tried several doughnut recipes in the last few years. Most of them taste really good when fresh and hot. But realistically, we can't eat all the doughnuts immediately. I found that with most recipes, the doughnuts became hard and quite unappetizing after a few hours. This recipe is not one of those. I kept 2 doughnuts overnight in an airtight box, and I was really pleased to find that even when cold, these doughnuts were soft and tasty. 

I am not very adventurous with my doughnut flavors. I like the original glazed doughnuts the best. I thought I would be a little brave and try something new. And I am glad I did! This Peanut Butter Ganache glaze is really, really good! 

 

As I have mentioned before, my daughter is only 18 months old. I haven't started giving her peanuts yet. So, I felt bad that she had to be content eating the doughnut holes that I just rolled in powdered sugar. But, she loved them! And I did too. 

I think I will make these doughnuts again, fill them with crème patisserie and dust them with powdered sugar. I'm drooling already!

Really good Doughnuts 
Adapted from allrecipes.com, makes 20 doughnuts

Ingredients

2 envelopes (4.5 tsp) active dried yeast

1/4 cup warm water

1 1/4 cups warm milk

1/3 cup white sugar

1 tsp salt

2 large eggs

1/3 cup butter, softened (if you prefer to use shortening, increase the milk quantity by 1-2 tablespoons)

5 1/2 cups all purpose flour

Vegetable oil for frying

Method

1. Sprinkle the yeast over the warm water in a small bowl and allow the yeast to foam & activate for about 10 minutes.
2. In large bowl, mix together the milk, sugar, salt, eggs and butter and mix well.
3. Add the yeast and stir well to combine. Add 2 cups of the flour and mix well with a wooden spoon or an electric mixer on low speed. Add the remaining flour, 1/2 cup at a time. 
4. Once the dough has come together, transfer to your work surface and knead well for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, covered with greased cling-wrap and a damp kitchen towel. Set in a warm place until it has doubled in volume - about an hour)
6. Punch down, turn out onto your floured work surface and roll to 1/2 inch thickness.
7. Cut out the doughnuts and set them on a floured baking tray to rise again - at least 30 minutes. You can make your glaze during this time.
8. When your doughnuts are ready for frying, drop them in hot oil (350 degrees). Keep flipping often till both sides are golden brown. Set them to drain on a paper towel.
9. Dip the doughnuts in the glaze while they are still hot and let them set on a wire rack. Put a plate under the rack to catch any glaze drips. If adding any sprinkles, do it before the glaze has set.

 Best served warm. But also very good at room temperature.

Peanut Butter Ganache Glaze

Ingredients

1/2 cup heavy cream

1/3 cup creamy peanut butter

1/3 cup semi sweet chocolate chips

1 tsp liquid glucose

1/2 cup powdered sugar

1/2 tsp vanilla

Method

1. Heat the cream and peanut butter together, stirring until well combined.
2. When the mixture is hot, take it off the heat and stir in the chocolate chips and liquid glucose. Stir well until the chocolate has completely melted.
3. When the mixture is slightly cooler, sift in the powdered sugar. Mix well to combine. Add the vanilla and stir. 

This glaze takes a little longer to set than normal glaze, but is worth the wait!

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