Peanut Butter Cream Filled Doughnuts

If you want homemade doughnuts (or should that be when), the options are usually no-yeast baked doughnuts or yeast-risen fried doughnuts. Both are tasty but I really wanted that fried doughnut flavor. Yeast, however, as in short supply. Enter option number three.

It is possible to make fried doughnuts using baking powder instead of yeast as the leavening agent. It's best to keep them on the smaller side so that the insides cook through but you can still make them large enough to fill.

And I definitely love them filled. Usually my preference is for jelly doughnuts but it's no secret to anyone who knows me that I'm obsessed with all things peanut butter. So I made a batch of traditional pastry cream and flavored it with some pb, although you can certainly leave it out of you just want that vanilla cream flavor. Roll these babies in sugar and enjoy!

Yield: 8 Servings

Author: Anita Schecter

Peanut Butter Cream Filled Doughnuts

Prep time: 25 MCook time: 15 MTotal time: 40 M

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

Ingredients:

• For the Doughnuts:
• 1/3 Cup granulated sugar
• 3 Tablespoons unsalted butter, melted
• 1 Teaspoon vanilla
• 3/4 Cup whole milk
• 2 Teaspoons baking powder
• 3/4 Teaspoon salt
• 1 3/4 Cup all-purpose flour
• Additional granulated sugar for coating
• Canola oil for frying
• 
  
• For the Peanut Butter Pastry Cream:
• 4 Egg yolks
• 1/2 Cup granulated sugar
• 1 Teaspoon vanilla
• 2 Tablespoons cornstarch
• 2 Cups whole milk
• 1/2 Teaspoon salt
• 2 Tablespoons unsalted butter
• 1/4 Cup creamy peanut butter

Instructions:

How to cook Peanut Butter Cream Filled Doughnuts

1. To make the pastry cream, whisk together the egg yolks and sugar until lightened in color. Whisk in the vanilla and cornstarch and set aside.
2. Heat the milk and salt in a pot until just simmering. Temper the egg mixture by whisking in a ladle of the hot milk. This will raise the temperature of the eggs and help prevent them from scrambling when added to the hot milk.
3. Add the egg mixture to the milk and stir for a few minutes until it begins to thicken. Stir in the butter and peanut butter and set aside to cool. If storing in the refrigerator, cover with a layer of plastic wrap to prevent the top from forming a skin.
4. To make the doughnuts, stir together the sugar, melted butter, vanilla, milk, baking powder, salt and flour. The mixture should be fairly thick.
5. Add about 3 inches of oil to a heavy bottom pan and heat to 325 degrees.
6. Using a scoop (I used a 2 oz. scoop) add the doughnuts into the hot oil a few at a time and don't crowd the pan. Cook for a few minutes and rotate until the entire doughnut is a light golden brown. Do not let the oil get too hot or the outside of the doughnut will cook and the inside will stay raw.
7. When ready, remove the doughnuts with a slotted spoon or spider and place on a paper towel lined plate. Fill a bowl with some sugar and roll the warm doughnuts around to coat. Set aside to cool.
8. Using the handle of a wooden spoon, poke a hole in each doughnut. Fill a pastry bag (or a plastic baggie with the tip cut off) with the pastry cream and fill.

Created using The Recipes Generator