Bakery Style Peanut Butter and Jelly Doughnuts

• Vegetarian

• Refrigerated

  • 1 Egg white
  • 1 Egg yolk + 1 egg

• Condiments

  • 1/4 cup Jelly
  • 1/4 cup Jif creamy peanut butter

• Baking & Spices

  • 2 packages (1/4 ounce each active dry yeast
  • 3 3/4 cups All-purpose flour
  • 1/3 cup Granulated sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Crisco vegetable oil

• Dairy

  • 3 4 cup warm full-fat milk (110° to 115°, full-fat
  • 5 tbsp Butter, unsalted

• Liquids

  • 1 4 cup warm water (110° to 115°

Found on bakerbynature.com

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm full-fat milk (110° to 115°)
• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup granulated sugar, plus more for rolling the doughnuts in
• 1 egg yolk + 1 egg, at room temperature
• 1 teaspoon salt
• 3 and 3/4 cups all-purpose flour
• 1/4 cup jelly
• 1/4 cup Jif Creamy Peanut Butter
• 1 egg white, lightly beaten
• 2 cups Crisco Vegetable Oil, for frying

Directions

• In a small bowl dissolve yeast in warm water, set aside and allow it to foam up; about 5 minutes.
• In a large bowl combine warm milk and butter, whisk until butter has completely dissolved. Add in sugar, egg yolk and egg, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (dont knead the dough just yet).
• Place ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour.
• When the hour has passed:
• Punch the dough down and turn it onto a lightly floured surface; knead 8 times.
• Divide the dough in half, creating two even sized balls of dough.
• Roll each portion out to 1/4-in. thickness. Cut each side with a lightly floured 2-1/2-in. round cutter. Place 1/2 teaspoon of peanut butter and 1/2 teaspoon jelly in the center of half of the circles. Brush the edges lightly with egg white, then top with remaining circles. Press the edges together tightly to seal.
• Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
• When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels, then roll the warm doughnuts in extra sugar.