Once upon a time, my wonderful mind-reading friend Ashley (pictured in my About Me page!) gave me a donut pan for my 18th birthday. I cried tears of joy. Sure, baked donuts may not possess the same deep-fried goodness as, well...your classic deep-fried donut, but they are not to be overlooked! Not only are they less mess and equally fun to make, but they're "healthier," so you don't have to feel guilty about eating three of them. You're welcome.
I'd been experimenting with various baked donut recipes, searching for the perfect texture and taste. This recipe came pretty close! These donuts were hearty and perfectly peanutty in the most delightful way. And they're quite photogenic, wouldn't you agree?
Wait a minute, you say. All your pictures look like they're from Instagram!
Yup...you caught me. Until I figure out how to work a "real" camera and find my way around Photoshop, I'll be wiping the flour off my trusty iPhone and editing with the assistance of my good friend, VSCOcam. In the meantime, if anyone has any food photography tips or editing software suggestions, send them my way!
Back to these donuts. They're good. Make them and unleash the peanut lover inside of you.
Peanut Butter Chocolate Donuts
yields about 8 donuts
For the batter:
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup brown sugar (light or dark)
3 tablespoons unsalted butter, softened
¼ cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk
For the chocolate glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
3 to 4 tablespoons milk or heavy cream
1 teaspoon vanilla extract
chopped nuts for topping (optional) (but strongly recommended)
Preheat oven to 350℉. Grease a doughnut pan with non-stick cooking spray or melted butter, set aside.
In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl cream together the butter, peanut butter and brown sugar. Whip until creamy, light and fluffy, about 4 minutes. Add the egg and mix until completely incorporated. Stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk, starting and ending with the flour. Do it in three batches, adding flour and mixing until just combine. Then add a splash of the buttermilk and mix once more. Continue in this manner until all the flour and milk has been added. If necessary you can fold in the last bit of the flour to make sure you don’t overmix the batter which would result in dry doughnuts.
Spoon the batter into the prepared doughnut pan with a small spoon, filling the pan just a tad shy from the top. Bake in preheated oven for about 8 to 12 minutes or until golden brown and a toothpick inserted comes out clean. Make sure to keep an eye on them because they might be done sooner or might not be done after 10 minutes, depending on your oven. Let them cool in the pan and then transfer the doughnuts to a cooling rack until completely cooled.
In the meantime, make the glaze. Whisk or sift the powdered sugar, cocoa and salt. Start by adding the milk, a tablespoon at a time, whisking until the glaze is not too thick but not too runny. If you need more milk add some a tablespoon at a time. You don’t want the glaze runny because it won’t stay on the doughnuts and it’ll cause the nuts to slide off.
Dunk the doughnuts, rounded side down, into the chocolate glaze and then dip into the chopped nuts. Allow the glaze to set before eating. Store in an airtight container. Best if eaten within two days of making. Enjoy!