Peanut butter and jelly donuts gives breakfast your favorite flavor.
Last winter I visited New York for the first time in a very long time. Just about 16 years, actually, which is an eternity when you start to consider all the places to eat that have come and gone and come in that time. And since my previous NYC food experience was limited to Sbarro and cheesecake at Roxy, I was determined to eat all the things.
My friend Amber and I didn’t quite eat all the things, but we did a remarkable job, having some sort of food approximately every 45 minutes (at least it felt like that). Considering we limited ourselves to Manhattan and didn’t get further up than Levain Bakery, I think we did pretty well for ourselves.
One of my favorite places was Doughnut Plant. Cake donuts are my favorite, and I appreciate a place that does them justice. Of course, their signature yeast donuts are excellent as well, and these baked peanut butter and jelly donuts are my humble riff on their classic PB&J filled yeast donut.
When I grew up and realized that peanut butter and jelly could be made with more than grape jelly, the flavor combo took on a whole new meaning to me. I suddenly understood what everyone else was going crazy for! I’ve incorporated the idea in recipes before, like in my peanut butter and jelly waffles, but I have been itching to make some donuts ever since we got back from New York.
Now, I know some of you don’t consider baked donuts as real donuts, and that’s OK. You can call these muffins if it makes you feel better. But either way, these peanut butter and jelly donuts are pretty awesome. A peanut butter donut is covered in blackberry glaze and topped with peanuts. Sorry, nut-allergy friends.
My older son, who dubs himself First Taste Tester, polished off 3/4 of one before I could even ask how it tasted. My younger son took a big bite and declared, “This is GOOD!” in the way only a 2-year-old can. And my husband snuck one before and after dinner. I’m calling it a winning recipe.
To make these donuts easier, I used a seedless blackberry jam in the glaze. If you prefer to use whole blackberries to achieve a vibrant color, crush 1/2 cup of blackberries with 1 tablespoon sugar, let sit while the donuts bake, then strain the juice. You can then mix the juice into the powdered sugar for your glaze, using as much or as little as you like for your preferred consistency.
These peanut butter and jelly donuts are ready in about 30 minutes, so they’re perfect for a relaxing weekend breakfast!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup creamy peanut butter
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup milk plus 2 tablespoons, divided
- 1 cup powdered sugar (unsifted)
- 2 tablespoons seedless blackberry jam
- 1/4 cup peanuts, chopped
- Preheat oven to 350°F and generously grease a donut baking pan.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream together peanut butter and brown sugar, then whisk in egg and 1/2 cup milk.
- Stir in flour mixture until incorporated. The batter will be very thick.
- Divide batter among wells in donut pan.
- Bake for 12-14 minutes, until lightly browned. Remove from pan immediately and let cool on wire rack.
- When the donuts have cooled, mix together the glaze. Whisk together powdered sugar, jam, and remaining 2 tablespoons milk until you have a smooth glaze, adding more sugar or milk as necessary to achieve the consistency you like.
- Dip the donuts in the glaze on one side and return to the wire rack. Sprinkle chopped peanuts on top.
- Let the glaze set until hardened, then serve.