Glazed Peanut Butter and Jelly Doughnuts with Strawberry-Rhubarb Chia Jelly
Doughnuts adapted from Epicurious. This recipe combines classic glazed doughnuts with a unique strawberry-rhubarb chia jelly and creamy peanut butter filling.
Doughnuts adapted from Epicurious. This recipe combines classic glazed doughnuts with a unique strawberry-rhubarb chia jelly and creamy peanut butter filling.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- canola oil (for frying)
- 1 1/2 cups powdered sugar
- 3 large egg yolks
- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (i used 2%)
- 2 1/2 cups bread flour
- 1 lemon (juiced)
- 4 tablespoons unsalted butter (softened at room temperature and 1/2 stick)
- 2 tablespoons chia seed
- 2 teaspoons vanilla extract (optional)
- 1 cup creamy peanut butter (warmed)
- 1 vanilla bean (cut lengthwise seeds reserved)
- 1 cups diced rhubarb (cut into 1-inch pieces, about 2 st
- 1 cup strawberries (hulled + diced)
- 4 tablespoons honey or more to your taste (may sub 1/4 cup suga
- 3 tablespoons to 4 milk
- Carbohydrate 47.0715774820883 g
- Cholesterol 1511.53724999905 mg
- Fat 33.7866844678265 g
- Fiber 1.2600641606927 g
- Protein 25.7473463938183 g
- Saturated Fat 12.0675922052047 g
- Serving Size 1 1 -12 DOUGHNUTS (182g)
- Sodium 122.072333424118 mg
- Sugar 45.8115133213956 g
- Trans Fat 1.61974605276253 g
- Calories 600 calories
Step-by-step
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
- When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before filling + glazing.
- Combine rhubarb, juice of 1 lemon, honey, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the strawberries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Add chia seeds and mix well. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
- Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
- Add the jelly to a pastry bag fitted with a small circular tip or a ziplock bag with the corner snipped off. Now do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost completely filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
- Line a baking sheet with a wire rack. Dip each doughnut through the glaze covering both sides. Place on the rack to dry. Enjoy!
My Unexpected Doughnut Adventure: A Story of Strawberry-Rhubarb and Peanut Butter Bliss
Baking has always been my sanctuary, a quiet escape from the whirlwind of daily life. Whether I’m tackling a complex croquembouche or simply whipping up a batch of cookies, the rhythmic mixing, the fragrant aromas, the satisfying results—it all grounds me. Recently, I stumbled upon a recipe that pushed my baking boundaries in the most delightful way. It was a recipe for glazed peanut butter and jelly doughnuts, but not just any doughnuts. These were elevated, infused with the unexpected tartness of strawberry-rhubarb chia jelly. The idea was initially a little daunting – could I really pull off something this ambitious? – but the curiosity was too strong to resist.
The journey began, as most baking adventures do, with a slight mess. My kitchen counter became a temporary battlefield of flour, sugar, and butter, but the process itself was strangely therapeutic. Kneading the dough felt like meditation, a calming rhythm of push and pull, a tangible manifestation of my own energy being channeled into something beautiful. The sweet scent of the yeast, combined with the comforting aroma of warm milk, filled my kitchen, creating a warm and inviting atmosphere, even as flour dust swirled around me.
The next step – deep-frying – required a bit more precision. I had visions of oil splattering everywhere, but following the recipe’s instructions carefully, I managed to navigate this phase without incident. The golden-brown doughnuts emerging from the hot oil were a testament to my careful attention. But the true test lay ahead – creating the strawberry-rhubarb chia jelly filling.
This was where things got really interesting. The combination of tart rhubarb, sweet strawberries, and subtly earthy chia seeds created a flavor profile I hadn’t anticipated. It was a harmonious blend of sweet and tart, the chia seeds providing a gentle texture that complemented the soft doughnuts perfectly. The warm peanut butter, swirled into the jelly-filled doughnuts, added a creamy, nutty depth that elevated the whole experience to a new level. And finally, the classic doughnut glaze, both simple and yet so essential, provided the finishing touch.
The end result was a truly exceptional treat. Each bite offered a delightful dance of flavors and textures—the soft, airy doughnut, the sweet and tart jelly, the creamy peanut butter, and the delicate glaze. It was far more than just a doughnut; it was a culinary adventure, a testament to the magic that can unfold when you dare to step outside your baking comfort zone. The success of this recipe has reinvigorated my passion for baking, reminding me that even the most ambitious creations are possible with patience, attention to detail, and a little bit of courage. The next time you feel like venturing beyond your usual baking repertoire, remember this: even a simple doughnut can become an extraordinary masterpiece.
Tips and Variations:
Jelly variations: Feel free to experiment with different fruit combinations for the jelly. Raspberry-blackberry or apricot-plum would also be delicious.
Doughnut shapes: You can use various cookie cutters to create different doughnut shapes.
Glaze options: Try different glazes such as chocolate or lemon glaze.
Filling alternatives: Experiment with different fillings like Nutella, lemon curd, or even a classic custard.
Make it ahead: The doughnuts can be made ahead and stored in an airtight container at room temperature for a day or two.
Freezing: You can freeze the doughnuts before glazing. Once frozen, simply glaze them when ready to serve.
This recipe is a delightful exploration of flavour combinations and textures, a sweet reminder that sometimes the most rewarding experiences come from venturing beyond our comfort zones. So, go ahead, give it a try, and let me know how it turns out!
