The winter weather makes me want to bake and crochet. When the winter temperatures fall below 40, the little old lady inside of me starts demanding that I set her free – and who am I to deny her? In all honesty, baking makes me feel productive and gives me something fun to do when I would really just prefer to just curl up under my heated blanket and sleep until summer. Although I hate to be the bearer of bad news, I think I have to be; we’re expecting another storm. Now, I hope we only get the rain, but if we should get the snow, keep this in mind.
These donuts were the perfect solution to aid in beating the Winter Blues. They were fun, simple (the donuts are actually made using biscuit dough) and a huge hit in my house. Plus, peanut butter and chocolate are taste soulmates brought together to impart happiness on all those who try it. Unfortunately, I haven’t been able to try these donuts because of my peanut allergy, but I have on good authority that you will love them. Fair warnings: 1) These are not healthy, not even little and 2) everyone says they are extremely rich, but perfect for sharing.
- 1 Can of Buttermilk Biscuits (mine were generic, use what you wish)
- 1/2 inch Canola Oil (most recipes call for peanut oil, but that’s a no-go in this house)
Open your biscuits and place them on your counter.
Wait for your oil to be hot enough. If it’s hot enough, the oil around the edge of the donut will bubble profusely.
When your oil is ready place four biscuits in the oil and allow to fry for 1.5 -2 minutes on each side. Remove from oil and transfer to a wire cooling rack. Repeat with the rest of your donuts and allow to cool. See, totally simple.
Peanut Butter Filling
- 2 cups milk or cream, divided
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2 whole eggs
- 4 egg yolks
- 3/4 cup smooth peanut butter
- 1/8 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1 tablespoon dark corn syrup
- 2 teaspoons vanilla extract
- 4 ounces milk chocolate chips
- Pinch of salt
- 2 cups confectioners’ sugar
Combine butter, milk, corn syrup and vanilla in medium saucepan and warm over medium heat until butter is melted. Reduce to low, add the chocolate, and whisk until melted. Add the pinch of salt.
Turn off heat, add the powdered sugar, and whisk until smooth. You’ll want to leave the pot on the stove while dipping the donuts so it stays warm.
- 1/2 cup all-purpose flour
- 1/3 cup crunchy peanut butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2/3 cup mini chocolate chips
Preheat oven to 350°. Mix the flour, peanut butter, sugar, brown sugar and salt in a small bowl. Pour in the melted butter and stir the ingredients together with a fork. Scoop the mixture onto a metal baking sheet and mash it onto the sheet and bake for 5-10 minutes or until toasty.
This topping will be very hot, take my word and let it cool completely. Crumble the mixture on top of the donuts and then sprinkle the chocolate chips on top.
Fit a pastry bag with a filling tip, insert into top of donut and fill until you feel the donut slightly expand in your hand.
Dip top of donut into chocolate glaze
Sprinkle crumb topping and mini chocolate chips on top of freshly glazed donuts.