Peanut Butter Jelly Donut Recipe

Ash Tyrrell

Peanut Butter Jelly Donut Recipe

I finally made these peanut butter jelly donuts at home, and wow, they were worth every minute. The dough puffed up soft and golden, and the two fillings made every bite taste like a childhood sandwich. I piped jam into one side and a creamy peanut butter filling into the other.

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Total Time 2 10

Ingredients Method Notes

Ingredients

2 1/2 cups all-purpose flour: gives the dough its soft chewy structure.
1/4 cup sugar: feeds the yeast and adds light sweetness.
1/2 teaspoon salt: balances the flavor so don't skip it.
2 tablespoons of warm water: wake up the yeast but keep it warm, not hot.
1 envelope 2 1/4 teaspoons active dry yeast: makes the dough rise fluffy.
3/4 cup lukewarm milk: softens the crumb so use it just warm to the touch.
1 large egg: adds richness and helps the dough hold together.
3 tablespoons vegetable shortening: keeps the donuts tender so soften them first.
Vegetable oil for frying about 3 inches deep: use a neutral oil with a high smoke point.
1/4 cup softened cream cheese: adds tang and a smooth thick body.
1/4 cup smooth peanut butter: use a creamy no-stir style for a silky filling.
3 tablespoons sugar: sweetens the filling so beat until fully dissolved.
1/2 teaspoon vanilla extract: rounds out the nutty flavor.
1/4 cup chilled heavy cream: whips into soft peaks for a light fluffy filling.
1 cup fruit jam strawberry or grape: choose a smooth jam that pipes easily.
Confectioners' sugar for dusting optional: adds a pretty, bakery-style finish.

Method

Add the flour, sugar, and salt to a bowl. Whisk them well so the salt and sugar spread evenly. Set the bowl aside while you wake up the yeast.
Pour the warm water into your mixer bowl and sprinkle in the yeast. Stir gently and let it sit for about 10 minutes. It should look dissolved and a little foamy, which tells you it is alive.
Add the milk, egg, and shortening to the yeast and mix for 1 minute. Then add the dry ingredients and mix until everything comes together. The dough should look smooth, soft, and just a little sticky.
Move the dough into a lightly greased bowl and cover it with a clean towel. Set it in a warm spot for 40 to 50 minutes. It is ready when it has doubled in size.
Dust a parchment-lined tray with flour. Roll the dough to about 1/4 inch thick and cut rounds with a 3-inch cutter. Place them 1/2 inch apart so they have room to puff.
Dust the cut rounds lightly with flour and cover them. Let them rest for 20 to 25 minutes until they double again. This second rise is what makes the donuts light instead of dense.
Heat about 3 inches of oil to 350°F in a heavy pot. Fry a few donuts at a time for 2 to 3 minutes per side until deep golden. Let the oil return to 350°F before each new batch.
Lift the donuts out and set them on a rack or paper towels. Let them cool completely before you fill them. Warm donuts will melt the filling and turn it runny.
Beat the cream cheese, peanut butter, sugar, and vanilla on low speed until smooth. In another bowl, whip the cold cream to soft peaks. Fold the whipped cream into the peanut butter mixture gently so it stays airy. This is my go-to peanut butter donut filling recipe, and it works in other desserts too.
Spoon the jam into one pastry bag and the peanut butter filling into the other. Poke a small hole on opposite sides of each donut with a knife. Pipe jam into one side and peanut butter filling into the other, then dust with confectioners' sugar if you like.

Notes

I always use a thermometer, because oil that is too cool makes greasy donuts and oil that is too hot burns them.
I place my dough bowl in the oven with just the light on, which gives me a perfect warm rising spot.
I fry only 2 or 3 donuts at a time so the oil temperature doesn't drop.
I let the donuts cool fully before filling, and my filling stays thick and neat every time.
I chill the heavy cream and the bowl for 10 minutes first, and it whips up faster and fluffier.