Baked Peanut Butter Donuts 08.02.
Sweet Indulgence: Baked Peanut Butter Donuts with Peanut Butter Glaze
Source: Averie Cooks
Nothing beats the combination of chocolate and peanut butter! These baked donuts are a breeze to make and don’t require many dishes or any baking machinery. You will, however, need a donut pan.
Taste: 4 sweet burps out of 5
Level of Difficulty: Very Easy
Overall Impression: Light and Fluffy! The glaze makes the donut, so don’t omit it. Baked donuts are best eaten on the day they are made, so I like the fact that this batter only makes 6-8 donuts.
STEP 1: MAKING THE DONUTS
Begin by melting the peanut butter and butter together (you could use a microwave for this part).
Add the flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg and vanilla extract into a bowl and stir.
Add the melted peanut butter/butter mixture to the flour mixture and stir together.
Place the batter into a piping bag (or ziploc bag) and snip off the end.
Pipe the batter into the donut pan. I smoothed the batter down on some donuts and not on others to see if it made a difference in the end. It didn’t.
Bake for 8-11 minutes. I baked mine for the full 11 minutes. While the donuts are baking, make the glaze.
Once the donuts come out of the oven. Let them cool in the pan for 5 minutes before removing.
STEP 2: MAKING THE PEANUT BUTTER GLAZE
Melt the peanut butter and butter together.
Add in the icing sugar and vanilla and stir.
Slowly add in your milk until you achieve your desired consistency. Dip the cooled donuts into the glaze and let them set.
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RECIPE (Retrieved from Averie Cooks)
Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze
For the Donuts
2 tbsp butter, melted
2 tbsp peanut butter, melted
3/4 c all-purpose flour
1/3 c white sugar
1/4 c cocoa powder
1 tsp baking powder
1/4 tsp cinnamon
1/2 c buttermilk
1 egg
1/2 tsp vanilla extract
Yields: 6-7 donuts in this Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe. Double or triple, or halve (beat the egg and then divide in half) the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
For the Glaze
1 tbsp butter, melted
2 tbsp peanut butter, melted
1/3 c (or more) powdered sugar
1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)
1 tbsp+ milk
Directions:
For the Donuts
Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).
In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds. Stir to combine.
In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Stir to combine.
Then add in the melted butter/peanut butter mixture and stir to combine.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon which is what I did.
Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)
Allow to cool slightly before removing from pan, about 5 minutes.
For the Glaze (makes slightly more glaze than you’ll likely need if you’re glazing only the top half of the donuts. Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut, whatever)
While donuts are baking or cooling, make the glaze.
In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds. Stir to combine.
Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.
Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.
Dip the donuts into the glaze while warm (or cool).
Add sprinkles or other extras at end as desired.