Chocolate Glazed Peanut Butter Donuts

• Vegetarian

• Produce

  • 1/2 cup Peanuts

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Peanut butter, creamy
  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cups Bittersweet chocolate chips
  • 1/2 cup Brown sugar, light packed
  • 1 Pinch Sea salt, flaky
  • 1 tsp Vanilla extract, pure

• Dairy

  • 3/4 cup Heavy cream
  • 3 tbsp Sour cream, full-fat
  • 1/3 cup Whole milk

Found on bakerbynature.com

Description

Ingredients

• For the peanut butter donuts:
• 1/3 cup creamy peanut butter
• 3 tablespoons full-fat sour cream
• 1/2 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup peanut butter chips, optional
• For the chocolate glaze:
• 1 and 1/4 cups bittersweet chocolate chips
• 3/4 cup heavy cream
• 1/2 cup peanuts, chopped
• Pinch of flaky sea salt, optional

Directions

• For the peanut butter donuts:
• Preheat oven to 350 degrees (F). Generously grease a 6 mold donut pan; set aside.
• In a large bowl combine the peanut butter and sour cream; beat until smooth and creamy. Add in the brown sugar and beat smooth. Add in the egg, milk, and vanilla, beat well. Add in the flour and baking powder and use a fork to lightly toss them together on top of the wet ingredients before folding them into the mixture, stirring until just combined. Fold in the peanut butter chips, if using.
• Spoon the batter into the prepared donut pan. Bake for 9-10 minutes, or until the donuts spring back when gently pressed. Cool completely before topping with the glaze.
• For the chocolate glaze:
• Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you dip the donuts.
• Assembly:
• Once the donuts are cool enough to handle, dip them in the chocolate ganache, allowing excess ganache to drip back into the bowl before placing them back on the cooling rack; repeat with all donuts. Decorate wet ganache with chopped peanuts and sea salt, if desired. Let ganache set a few minutes, then serve! These donuts are best eaten the day they are made.

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