So I was in a bit of a blogging funk last week. It started out as an “I-don’t-have-eggs” funk and quickly turned into a “I-haven’t-blogged-all-week-so-why-start-now”funk. It happens. But I made these doughnuts to make up for it!
I’ve been dreaming about these forever now. A cakey peanut butter doughnut with the kind of glaze that all the doughnut places use, that kind of crusts over after it sits for awhile and gets even better. They turned out just as I’d hoped – no, better since I had Reese’s Pieces on hand to sprinkle on top!
Obviously not the kind of breakfast you’d want to serve everyday, but this was the perfect Sunday treat for my boys!
- 1/4 cup peanut butter
- 1/4 cup sugar
- 1/3 cup plus 1 tablespoon milk
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter melted
- 1/4 cup cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon corn syrup
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
Preheat oven to 325F. Lightly grease a doughnut pan.
Using a mixer, combine peanut butter and sugar until fluffy. Add in milk, oil, vanilla, and egg; mix. Sift flour, baking powder, and salt over top of peanut butter mixture. Use mixer to blend until just combined. Transfer to a pastry bag with a large, round tip (or a zip top bag) and pipe into doughnut pan. Bake 8 â€“ 10 minutes, until doughnuts are golden brown and spring back when touched. Flip onto a wire rack and allow to cool for a few minutes before glazing.
To make the glaze, whisk together melted butter and cocoa powder. Once the cocoa powder has melted into the butter, add milk, corn syrup, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
Dip the doughnuts into the glaze and allow the glaze to set about 30 minutes before serving.