Makes 6 doughnuts.
INGREDIENTS
For the peanut butter donuts:
1/3 cup creamy peanut butter
3 tablespoons sour cream
1/2 cup light brown sugar
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
For the Nutella glaze:
1/3 cup Nutella
Peanut finely chopped for topping
DIRECTIONS
For the peanut butter donuts:
Preheat oven to 350 degrees (F). Generously grease a 6 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 on a wire rack before topping with the glaze.
For the Nutella glaze:
Place the Nutella in a bowl into the microwave for about 30 seconds or until warm.
Assembly:
Once the doughnuts are cool enough to handle, dip them in the Nutella glaze, allowing excess Nutella to drip back into the bowl before placing them back on the cooling rack; repeat with all doughnuts. Decorate the doughnuts with chopped peanuts and sea salt, if desired. Let Nutella set a few minutes, then serve!
For the peanut butter donuts:
1/3 cup creamy peanut butter
3 tablespoons sour cream
1/2 cup light brown sugar
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
For the Nutella glaze:
1/3 cup Nutella
Peanut finely chopped for topping
For the peanut butter donuts:
Preheat oven to 350 degrees (F). Generously grease a 6 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 on a wire rack before topping with the glaze.
For the Nutella glaze:
Place the Nutella in a bowl into the microwave for about 30 seconds or until warm.
Assembly:
Once the doughnuts are cool enough to handle, dip them in the Nutella glaze, allowing excess Nutella to drip back into the bowl before placing them back on the cooling rack; repeat with all doughnuts. Decorate the doughnuts with chopped peanuts and sea salt, if desired. Let Nutella set a few minutes, then serve!
These doughnuts are best eaten the day they are made.
This recipe was inspired from Baker by Nature, Chocolate Glazed Peanut Butter Donuts
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