Peanut Butter
Donuts | Recipe
Chocolate treat from the USA
Text:
Katharina Kuhlmann
Photography:
© Lisa Nieschlag
22 Februar 2024
In February, we are stopping off in the USA on our Chocolate Journey 2024 and picking up some delicious donuts as a typical American pastry. The classic donut has existed in its current form since the 19th century and is popular as a sweet snack in a number of variations. Our irresistible "Peanut Butter Donuts" variant features a shiny chocolate-peanut icing and crunchy, chopped peanuts. They are easy to make, but take a little more time as the yeast dough has to rise several times. It is also easy to fry in a simple pan without a deep fryer.
Ingredients
For 10 Donuts
For the dough:
285 g
All-Purpose Flour
1 pinch
salt
25 g
fine sugar
1 sachet
Bourbon vanilla sugar
25 g
soft butter
125 ml
lukewarm milk
1
egg
2 tsp
dried yeast (approx. 4 g)
For the icing:
100 g
dark chocolate, e. g. VIVANI Fine Dark
30 g
peanut butter
1 tsp
icing sugar
1 tsp
coconut oil
Also:
some
flour for the work surface
1.5 l
vegetable oil for frying
40 g
peanuts for sprinkling
making
waiting / cooling time
1,5 - 2,5 hours
level of difficulty
medium
N°
01
For the dough, mix the flour with the salt, sugar and vanilla sugar in a bowl. Make a well in the centre. Cut the butter into small pieces and pour in with the milk, egg and yeast. Knead everything into a smooth, soft dough in approx. 7 minutes.
02
Cover the bowl and leave the dough to rise for 1-2 hours until it has doubled in volume.
03
Divide the dough into 10 portions (approx. 50 g each). Shape each portion into a round on a lightly floured work surface and leave to rise again for 20 minutes.
04
Then press a hole in the centre with your thumb and gradually widen it to 3-4 cm using a circular motion. Cover the dough circles and leave to rise on the floured work surface for another 15 minutes.
05
In the meantime, heat the oil in a medium-sized pan to approx. 175 °C (it should be at least 4 cm high).
06
Using a large slotted spoon, place the donuts in the pan one at a time and fry briefly, turning once, until golden brown. Then drain on kitchen paper and leave to cool completely.
07
For the icing, break the chocolate into small pieces. Melt all the ingredients in a bowl over a hot bain-marie. Stir constantly until a homogeneous icing has formed. Leave the icing to cool slightly, then spread over the tops of the donuts.
08
Finely chop the peanuts and spread over one side of the icing. Leave the icing to set and serve the donuts.
Fijn Donker
71 % Santo Domingo Cacao
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