Ingredients
Doughnuts
- 1/2 cup lukewarm milk
- 1 1/2 cups bread flour
- 1 1/4 tablespoons sugar
- 1 tablespoon yeast from a packet
- 1 egg
- 1 3/4 cups butter, softened
- 2 liters sunflower oil, for frying
- 1/4 cup sugar, for coating
Peanut Butter Filling
- 1 cup cream cheese
- 1 cup peanut butter
- 1 1/2 cups powdered sugar
- 1 3/4 cups heavy cream
- 1 cup of jam
Steps
Doughnuts
- In the bowl of a stand mixer, add the milk, flour, sugar, yeast and egg. Mix on medium for 8 minutes or until the dough comes together and starts to form a ball.
- Slowly add the butter, a teaspoon at a time, then turn the speed up to high and continue to beat for a further 5 minutes. The dough should be very elastic, smooth and glossy.
- Transfer the dough to a bowl and cover with plastic wrap.
- Leave to proof in a warm place until doubled in size, about 1 hour.
- Transfer the dough to a lightly dusted surface and cut into 6 even pieces. Roll into tight buns and leave on a lightly dusted baking tray leaving plenty of space in between each one.
- Cover loosely with plastic wrap and leave until doubled in size.
- Heat the oil in a large saucepan to 320 degrees.
- Using a floured scraper carefully slide the doughnuts into the hot oil in batches of 2 to 3. Cook for 2 minutes then flip them over and cook for another 2 minutes.
- Remove and drain on paper towels while you repeat with the remaining dough.
- While the doughnuts are still warm toss them in the sugar to coat, and set aside to cool before filling.
Peanut Butter Filling
- To make the filling, beat the cream cheese, peanut butter, sugar and heavy cream together until light but holding its shape.
- Mix the jam in and then fill a piping bag with a plain nozzle and add the filling.
- Make a hole in the crease of each doughnut and pipe with filling.