Ingredients

The following ingredients have 14 Servings
  • 2 1/2 tsp active yeast ((1 packet))
  • 2 Tbsp warm water
  • 3 1/4 cup all-purpose flour
  • 1 Tbsp cinnamon
  • 1 t salt
  • 1/4 cup sugar
  • 1 cup whole milk
  • 1/2 stick (4 Tbsp) unsalted butter, (room temperature)
  • 3 large egg yolks
  • Canola oil
  • 1 batch Peanut Butter Cream ((see below))
  • 1 batch Peanut Butter Cinnamon Glaze ((see below))
  • 6 Tbsp unsalted butter, (room temperature)
  • 1 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 1/4 cup peanut butter
  • 1/2 cup confectioners' sugar
  • 3 Tbsp milk
  • 1 tsp cinnamon

Instruction

  • In a small bowl, dissolve yeast into warm water. Stir gently and then let rest for about 5 minutes, until mixture gets frothy.
  • In a stand mixer (or in a big bowl with a hand mixer), whisk together flour, cinnamon, and salt. Stir in sugar.
  • Add milk, butter, egg yolks, and yeast mixture to the bowl and blend together using your dough hook if you have one.
  • Once dough forms, increase speed to medium-high and beat for about 3 minutes. If you don't have a dough hook, take dough out of bowl and once dough is formed and knead on a lightly floured surface until smooth and elastic.
  • Sprinkle dough with flour (place back in large bowl if you took dough out to knead), cover with a kitchen towel, and put in a warm spot to rise.
  • Let dough rise for about 2 hours.
  • Place dough on a lightly floured surface and roll into a square about 1/2-inch thick.
  • Using a biscuit cutter or the top of a drinking glass, cut out as many rounds as possible. I used a 3-inch biscuit cutter and got about 14 doughnuts. Place rounds on a lightly floured baking sheet.
  • Cover baking sheet with a kitchen towel, put in a warm spot, and let rise for about 45 minutes.
  • In a large stockpot, heat about 2.5 inches of canola oil to 350 degrees
  • Put 3-4 doughnuts at a time into the hot oil. Let fry for about a minute and then flip over to fry on the other side. Repeat as needed, until golden brown.
  • Remove fried doughnuts to paper towel covered plate to let cool.
  • Fill a pastry bag, fitted with a 1/2-inch round tip with Peanut Butter Cream. Insert the tip into the end of the cooled doughnuts and pipe about 2 teaspoons of peanut butter cream into each.
  • Hold doughnuts upside down and dip in Peanut Butter Cinnamon Glaze. Sprinkle with chocolate sprinkles.