Peanut Butter & Jam Donuts

Rating: Hard
60Min

ingredients

  • Lukewarm Water x 75ml
  • Strong White Bread Flour x 250g
  • Caster Sugar x 30g (plus extra to coat)
  • Salt x 5g
  • Fresh Yeast x 7g
  • Medium Free-Range Eggs x 2
  • Unsalted Butter x 65g
  • Sunflower Oil for Frying x 2L
    Filling 
  • Double Cream x 200ml 
  • Peanut Butter x 2 Tablespoons 
  • Rogue Strawberry & Tonka Bean Jam x 2 Tablespoons 

STEP ONE:

Method:

For the Donuts:

Put all the ingredients, except the butter and oil, into a bowl. Mix together using your hands, then tip onto the work surface and use the heel of your hand to stretch and tear the dough for 8 minutes.

Rest for 1 minute, then knead the dough again, adding the butter 25g at a time until it’s all incorporated, then knead for 5 minutes more.

Once it’s all incorporated, continue kneading until the dough is glossy and elastic when pulled (roughly 5mins). 

STEP TWO:

Put the dough in a lightly oiled bowl so it doesn’t stick. Cover with cling film and leave to rise until the mix has doubled in size, then knead on the work surface for a minute, put back in the bowl, cover again with cling film until doubled in size again. 

STEP THREE:

Cut the dough into 10 x 50g pieces. Roll into balls and put on a floured baking tray, leaving room for expansion. Cover lightly with cling film and leave to prove for 4 hours or until doubled in size.

To fry the doughnuts, half-fill a large heavy-based pan with sunflower oil and put over a medium-high heat until it reaches 180°C. 

Fry each dough piece on each side for 3-4mins or until golden brown on both sides. Roll in sugar, make a small hole with a skewer and then pipe in the filling using a piping bag until excess comes out of the donut.

Alternatively use pre-made plain unfilled donuts.

STEP FOUR: 

For the filling:

Whip the cream and then gently fold in the Pip & Nut Peanut Butter and the Strawberry & Tonka Bean Jam. Spoon into a to a piping bag with a 1cm nozzle. Make a small hole in each donut with a skewer and then pipe the filling in until swollen. 

 

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston

 

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