Julie turns a classic comfort food into a delectable dough dessert.
For the dough:
3/4 cup of lukewarm milk
1/4 cup of sugar,
3 teaspoons of dried yeast
3 egg yolks
3 1/2 ounces of melted butter
2 1/2 cups of plain flour, plus extra
Vegetable Oil for frying
1 cup Vanilla Custard
1/3 cup Peanut Butter, melted
1/3 cup Grape Jelly, melted
For the glaze:
6 Tablespoons creamy peanut butter
6 tbsp Grape jelly
4 Tablespoons unsalted butter melted
4 Tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
Combine the milk and a pinch of the sugar into a large sized bowl. Sprinkle over yeast and set aside for 5 to 6 minutes or until foamy. Stir in the remaining sugar, egg yolks and melted butter until combined. Add the flour and stir until a rough dough forms.
Turn out onto a lightly floured surface and knead for 5 minutes or until a smooth dough forms. Place into a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal portions and roll each into a ball and then flatten slightly. Place onto a greased tray and let rise covered with a tea towel for 40 to 50 more minutes. They won't quite double in size.
For the filling, combine the custard, melted peanut butter and jelly. Stir to combine and set aside.
Heat oil in a large pan to 315 degrees F. Cook the doughnuts in batches for 8 minutes, turning once half way. Transfer onto a plate lined with paper towel to cool.
Using a small knife, cut a hole into each donut for the filling. Put the filling into a piping bag or large freezer bag. Push the nozzle into the side of the donut and squeeze the filling into each.
For the peanut glaze combine the peanut butter with 2 tbsp melted butter, 2 tbsp icing sugar and 1/2 teaspoon of vanilla. Stir until smooth and dip each donut.
For the jelly glaze, combine the remaining butter and icing sugar with the jelly. Place in a piping bag with a fine nozzle and drizzle over the donuts.