Baked Peanut Butter Doughnuts with a Chocolate Glaze

What people don’t realize is how easy this is. I do like fried donuts. Doughnuts? Donuts? I don’t know…you could say I “dough-n’t” know. Ok, ok, maybe I am sleep-deprived. But that was amusing to me. And now back to what I was saying. Baked donuts are easy. So are baked doughnuts. All you need is the pan(s) and a pastry bag (or a ziploc bag). And for the second part? Seriously, get the pastry bag. There are so many times where I see things that say “just cut the corner off of a ziploc bag….” You know what? That’s not so easy. I tried using it before, and it was a huuuuuge pain. The pastry bag is about $4-5 for a reuseable one, and you can get the plastic-coated ones which are easy to clean. You could even get a set of basic tips. But having a bag that is already ready to go each time? Priceless. 😉

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Ok, back to the dessert at hand. I have made baked donuts for my friends a few times now. I would make them more frequently, but then they might catch on to how easy they are. I like the admiration. “Her kid doesn’t sleep, and yet she had time to bake us donuts!?” Yep, I feel cool. So, there was a brunch that one of the girls was hosting, and I thought I could go…so I made a mochi dessert which was super yummy. And then a couple days later I realized I was having a handyman come that morning. 😦 I was crushed. So, I gave her a bunch of the mochi anyway, ahead of time, and then resigned myself to staying home. Well, that morning, the handyman company called and had to reschedule. I could go! But….I didn’t have anything to bring. Not that they would have cared, but I did. In the time it took the Fudgelet to eat breakfast (that kid is still a slow eater), I made these donuts and even let him have a taste of the glaze.

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Oh, and the peanut butter powder? I happened to spy it in the peanut butter aisle at the grocery store. I had heard of it, and decided to give it a go. So far, I’ve just used it here and in smoothies. It’s an easy way to sprinkle a little extra peanut butter flavor into things. But, not necessary…you could leave the donuts plain or use peanuts.

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So, however you spell donut. Doughnut? Make these.

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter.

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Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute.

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Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined.

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Place the batter in a pastry bag and pipe out each donut into your pan.

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Bake for about 10 minutes until a toothpick comes out clean. Allow to cool almost completely (out of the pan) before starting the glaze.

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Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt.

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Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder.

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When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze (without pictures)

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter. Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute. Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined. Place the batter in a pastry bag and pipe out each donut into your pan. Bake for about 10 minutes until a toothpick comes out clean. Allow to cool (out of the pan) almost completely before starting the glaze.

Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt. Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder. When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

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Frying Donuts

What better way to celebrate Christmas Eve than by frying up some donuts? You could even work it into the Hanukkah traditions with the oil, too!

Hopefully it’s okay to admit in a public blog that this was the first time I ever deep fried anything. The following will not be a recipe for donuts because I was fortunate and did not have to make the donut batter from scratch, too, besides having to fry them. My friend Lisa visited Hawaii and brought back a mix from one of her favorite bakeries. You could either make bread with it (tempting) or malasadas (yeasted donuts popular in Hawaii, but apparently Portugese in origin). The safe part of me wanted to make the bread, but the more adventurous side of me wanted to take this chance to make donuts without as much fear of wasting everything. I figured, if it did not work, it would be a problem of frying and not the recipe. I decided to make a half batch so that if I messed up, I could still try again with another batch. And, if they turned out, bonus donuts! So, it was time to fry.

One of the main reasons I haven’t fried before is I needed a wire strainer/wok strainer. But, we were not able to find one that was up to my husband’s Asian standards for quality. Finally, while at a local restaurant supply store, we managed to find one like this here for just $3.00! The handle was a bit long, so it’s a little tricky to use, but for three bucks, I was willing to give it a try. Be sure to get all of your supplies ready.

If you keep reading, you can find out how I made vanilla sugar…

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Lemon Curd Donuts

I have a big thanks to Nicole at Baking Bites for coming up with such yummy recipes! I had picked up some Meyer lemons when my husband noticed they were on sale. I had heard of them before, but never used them. I am so glad I finally did! The weather is beautiful in Seattle right now, and I wanted something lemony to echo the sunshine.

UW Cherry Blossoms

For these “donuts”, you bake the batter so they are kind of like muffins, but super fluffy. Almost like a lemon poundcake. I liked that she has plain and lemon varieties to choose from. I went full on lemon today, with lemon donuts that are filled with her lemon curd.

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