Glazed Peanut Butter and Jelly Doughnuts

There’s something incredibly nostalgic about the combination of peanut butter and jelly, don’t you think? It reminds me of warm summer afternoons spent making sandwiches and snacks as a kid. That’s why I couldn’t resist creating these Glazed Peanut Butter and Jelly Doughnuts. They blend the classic flavors of a favorite childhood treat with the irresistible charm of freshly made doughnuts. Whether you’re enjoying them at brunch, for dessert, or when you need a sweet pick-me-up, these doughnuts are sure to bring a smile to your face.

The inspiration for these doughnuts struck one weekend when I had friends over for brunch. I wanted to impress them with something unique yet familiar, and what better than the comforting flavors of peanut butter and jelly, enveloped in a fluffy, golden doughnut? As I worked through the recipe, the sweet aroma of warm dough filled my kitchen, making it hard to wait for them to cool before taking that first glorious bite. Trust me, the first taste of these doughnuts will take you back to your childhood with every gooey, creamy, and crunchy bite.

The filling, made from fresh strawberries and rhubarb, adds a delightful tartness that balances perfectly with the richness of warm peanut butter. And let’s not forget the glaze—each doughnut is dipped in a sweet, smooth icing that ties it all together. If you’re looking for a fun, delicious treat that evokes fond memories and delights your taste buds, then these Glazed Peanut Butter and Jelly Doughnuts are just what you need.

What You’ll Need for Glazed Peanut Butter and Jelly Doughnuts

When it comes to making these delightful Glazed Peanut Butter and Jelly Doughnuts, quality ingredients are key. Each component plays a vital role in achieving that perfect balance of flavor and texture. We’re using fresh fruits, creamy peanut butter, and rich dairy to create an irresistible doughnut.

• 2 tablespoons plus 1 teaspoon active dry yeast: This is essential for that lovely rise and fluffy texture in your doughnuts.
• 1 cup warm milk: The warmth activates the yeast, helping the dough to rise beautifully.
• 2 1/2 cups bread flour: Bread flour gives the doughnuts a wonderful chewy texture.
• 1 teaspoon pure vanilla extract: Adds a subtle, sweet flavor to the dough.
• 3 large egg yolks: These enrich the dough, giving it a lovely color and flavor.
• 2 tablespoons granulated sugar: Sweetens the dough and feeds the yeast for a good rise.
• 1/2 teaspoon kosher salt: Enhances the flavor of the doughnuts.
• 4 tablespoons unsalted butter: Richness in the dough helps achieve a tender crumb.
• Canola oil: For frying, giving the doughnuts that perfect golden brown exterior.
• 1 cup creamy peanut butter: The star of the filling, it adds richness and flavor.
• 1 vanilla bean: Infuses the jelly with a wonderful aroma and flavor.
• 1 cup diced rhubarb: Adds tartness and depth to the jelly.
• 1 cup strawberries: The sweetness contrasts perfectly with the tartness of the rhubarb.
• 4 tablespoons honey: Sweetens the jelly and balances the flavors.
• 1 lemon: The juice brings brightness to the jelly.
• 2 tablespoons chia seeds: Help set the jelly while adding a nice texture.
• 1 1/2 cups powdered sugar: Essential for the glaze, making it sweet and smooth.
• 3 to 4 tablespoons milk: Adjusts the consistency of the glaze.
• 2 teaspoons vanilla extract: Adds flavor to the glaze.

How to Cook Glazed Peanut Butter and Jelly Doughnuts

Cooking these Glazed Peanut Butter and Jelly Doughnuts is a fun and rewarding experience. The steps might seem a bit lengthy, but trust me, the end result is worth every moment spent in the kitchen.

1. Start by activating the yeast: In a medium bowl, combine 1 tablespoon of yeast with 3/4 cup of warm milk. Stir until the yeast dissolves. This step is crucial as it helps the dough rise properly.
2. Next, add 3/4 cup of bread flour to the yeast mixture and stir to create a smooth paste. Cover the bowl with plastic wrap and let it rest in a warm place for 30 minutes. This will allow the yeast to grow and bubble.
3. Once the dough has rested, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining 1 tablespoon plus 1 teaspoon of yeast, the rest of the 1/4 cup milk, the flour mixture from before, 1 teaspoon vanilla, and 3 large egg yolks. Mix on low speed until combined, about 30 seconds.
4. Now, turn off the mixer and add 1 cup of bread flour, 2 tablespoons of sugar, and 1/2 teaspoon of kosher salt. Mix on medium speed until the dough starts to come together, which should take about 30 seconds.
5. Add in 4 tablespoons of softened butter and mix on medium until it’s fully incorporated into the dough. This will enhance the dough’s richness and texture.
6. Switch to the dough hook attachment and begin adding the remaining flour, 1/4 cup at a time, kneading on medium speed until the dough pulls away cleanly from the sides of the bowl. This should take about 1 minute. Your dough will be soft and slightly sticky.
7. Cover the bowl with plastic wrap again and let the dough rest in a warm place for 1 hour. After this time, gently press down on the dough to remove any gas bubbles.
8. When ready, line two baking sheets with parchment paper and flour a work surface. Roll the dough out to a thickness of 1/2 inch. Using a doughnut cutter, cut out 3-inch doughnuts with 1-inch holes in the center.
9. Arrange the cut doughnuts on the prepared baking sheets, leaving plenty of space in between each one. Cover loosely with plastic wrap and let them proof in a warm place until they’ve nearly doubled in size, approximately 30 to 40 minutes.
10. While the doughnuts are rising, heat at least 2 inches of oil in a heavy-bottomed pot or deep fryer until the temperature reaches 350 degrees F. Fry the doughnuts in batches, turning until they are lightly golden brown on both sides, which should take about 1 to 2 minutes per side.
11. Once fried, transfer the doughnuts to a wire rack to cool slightly before filling and glazing.
12. For the jelly filling, combine 1 cup of diced rhubarb, the juice of 1 lemon, 4 tablespoons honey, 1 vanilla bean, and 2 tablespoons of water in a saucepan. Cook over high heat, stirring frequently until the rhubarb softens and becomes a pulp, which should take about 8 minutes.
13. Add 1 cup of diced strawberries to the mixture and continue cooking until it reduces to a jam-like consistency. Taste and add more honey if you want it sweeter. Once ready, stir in 2 tablespoons of chia seeds and let it cool.
14. To prepare the glaze, stir 1 1/2 cups powdered sugar into a medium bowl, gradually adding 3 to 4 tablespoons milk and 2 teaspoons vanilla extract to create a smooth, pourable glaze.
15. Using a pastry bag or a ziplock bag with a snipped corner, fill the doughnuts by squeezing a bit of jelly followed by 1 cup of warmed peanut butter into each side until they feel filled. Repeat until all have been filled.
16. Finally, dip each doughnut in the glaze, covering both sides, then set them on the wire rack to dry. Enjoy your delicious Glazed Peanut Butter and Jelly Doughnuts!

Ways to Adapt This Recipe

Every kitchen can be a canvas, and these Glazed Peanut Butter and Jelly Doughnuts can be adapted to fit your tastes. Here are some ideas for making this recipe uniquely yours:

• Storage: Keep leftover doughnuts in an airtight container at room temperature for up to 2 days.
• Freezing: You can freeze the unglazed doughnuts for up to 3 months. Simply thaw and glaze when ready to serve.
• Pairing: These doughnuts pair beautifully with a side of fresh fruit or a cup of coffee for brunch.
• Flavor Variations: Experiment with different jelly flavors such as blueberry or raspberry for a twist on the classic.
• Healthier Options: For a lighter option, consider using whole wheat flour or reducing the sugar in the glaze.
• Serving Ideas: Serve these doughnuts at special occasions like birthday parties or holiday celebrations for a fun treat.

Perfect Pairings for Glazed Peanut Butter and Jelly Doughnuts

When it comes to serving your Glazed Peanut Butter and Jelly Doughnuts, there are plenty of delightful options. These doughnuts are versatile and can be enjoyed in various ways:

• Brunch Delight: Serve them on a brunch table alongside fresh fruit salads and yogurt for a delightful spread.
• Afternoon Snack: Pair with a cup of tea or coffee for a sweet afternoon pick-me-up.
• Special Occasions: Bring them to parties or gatherings where they can shine as a fun dessert option.
• Seasonal Treat: Since they feature fresh fruits like strawberries and rhubarb, they are perfect for spring celebrations.
• Storage Tips: Keep them in a cool, dry place, preferably in an airtight container, to maintain their freshness.
• Kids’ Favorites: These doughnuts are sure to be a hit with kids, making them a perfect addition to birthday parties or playdates.

FAQ

Conclusion

The Glazed Peanut Butter and Jelly Doughnuts are a delightful twist on a classic flavor combination that brings back cherished memories while offering a unique treat. Perfect for any occasion, they are sure to impress family and friends alike. I encourage you to try making these scrumptious doughnuts; they might just become your new favorite sweet indulgence.

Glazed Peanut Butter and Jelly Doughnuts

The ultimate indulgence awaits with these Glazed Peanut Butter and Jelly Doughnuts. Each bite offers a soft, fluffy doughnut filled with rich peanut butter and sweet jelly, all topped with a smooth glaze. Perfect for brunch or dessert, these doughnuts bring back childhood memories while satisfying your sweet tooth. Make them tonight for a delightful treat!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 doughnuts

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons plus 1 teaspoon active dry yeast
• 1 cup warm milk I used 2%
• 2 1/2 cups bread flour
• 1 teaspoon pure vanilla extract
• 3 large egg yolks
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter softened at room temperature and cut into cubes, 1/2 stick
• canola oil for frying
• 1 cup creamy peanut butter warmed
• 1 piece vanilla bean cut lengthwise, seeds reserved
• 1 cup diced rhubarb cut into 1-inch pieces, about 2 stalks
• 1 cup strawberries hulled + diced
• 4 tablespoons honey or more to your taste, may sub 1/4 cup sugar
• 1 lemon juiced
• 2 tablespoons chia seeds
• 1 1/2 cups powdered sugar
• 3 to 4 tablespoons milk
• 2 teaspoons vanilla extract optional

Equipment

• Wooden Spoon
• Cutting Board
• Skillet
• Mixing Bowl
• Frying Pan

Method

 

1. In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
2. Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds.
3. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds.
4. Add the butter and mix on medium until it's incorporated, about 30 seconds.
5. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out.
6. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour.
7. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up to 24 hours.
8. When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts.
9. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
10. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side.
11. When done, transfer to the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before filling + glazing.
12. Combine rhubarb, juice of 1 lemon, honey, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter.
13. Add the strawberries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Add chia seeds and mix well. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
14. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
15. Add the jelly to a pastry bag fitted with a small circular tip or a ziplock bag with the corner snipped off. Now do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost completely filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
16. Line a baking sheet with a wire rack. Dip each doughnut through the glaze covering both sides. Place on the rack to dry. Enjoy!

Notes

• Tip 1: These doughnuts are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.
• Tip 2: If you have extra dough, you can freeze unglazed doughnuts for later enjoyment. Just thaw and glaze when ready.
• Tip 3: Feel free to use different fruit combinations for the filling.
• Tip 4: Consider using whole wheat flour for a healthier alternative in the dough.
• Tip 5: Make sure the oil temperature is steady while frying.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.