Everybody knows and loves a good 'ol jelly doughnut, but PB and J doughnuts take it to the next level. Perfectly fluffy and warm out of the fryer, these guys get filled up with Tony Peanuts PB and a good jam (or jelly) of your choice. Perfect for a slow Sunday morning, biting into one - PB & J oozes out into a perfectly delicious mess!
Chef Tony Peanuts
1.25 cups whole milk
2.25 tsp. Dry Instant Yeast
8 tablespoons melted and cooled butter
1/4 cup granulated white sugar plus 1 cup for dusting
1 tsp salt
4.25 cups all purpose flour
2-3 quarts neutral oil (canola, corn, peanut)
2 cups Tony Peanuts PB
2 cups good quality jam or jelly (Bonne Maman Strawberry Preserves are a great choice) and two pastry bags or two Ziploc type plastic bags with one of the sealed ends cut.
Gently warm the milk in a saucepan to 80-90 degrees Fahrenheit. Empty the yeast into the warm milk, and add a tablespoon each of the flour and sugar. Let stand for 20 minutes until the mixture begins to bubble slightly.
Pour the milk and yeast mixture into a bowl, and add the eggs, sugar, salt, and butter and beat with an electric mixture until well combined. Add half of the flour mixture and mix until the flour is incorporated. Continue to add the flour in small increments but either transfer to a dough mixer or begin to knead by hand, as the dough will become too stiff for an electric mixer.
Continue to knead the dough until it comes together and is smooth, soft, and elastic. Place into a greased bowl and let rise in a warm place for 2-3 hours or until it has roughly doubled in size.
Turn the dough out onto a well floured surface and gently deflate, flatten, and roll it out in a circle to a 1/2 inch thickness. For larger doughnuts, taller doughnuts, roll to more of 2/3 inch thickness. Cut the doughnuts out using a pint glass or cookie cookie cutters. Place the doughnuts on a well floured tray or cookie sheet and cover loosely with plastic wrap. Set aside in a warm place and let rise until doubled again in size, about two hours. In the meantime, place your oil in a heavy bottomed pan and begin to warm gently at a low temperature.
While the oil is heating, prepare a large sheet pan with paper towels and a place the additional cup of dusting sugar in a small bowl. Place the peanut butter and the jam in the plastic bags or pastry bags and place back in the fridge.
Once the oil has reach 350 degrees or once a small bit of doughnut begins to bubble and fry, begin frying the doughnuts 2-3 at a time. Carefully place each raised doughnut in the oil, waiting to flip each until the edges are browned. Fry until golden brown, remove carefully shaking off the excess oil, and place in the sugar. Turn and thoroughly coat, and place onto the sheet pan with paper towels to cool and drain off excess oil.
Once the doughnuts have cooled, take the long end of wooden spatula or a long knife and poke a hole in the side of the doughnut. Move the handle of the spatula or the knife around inside the doughnut to create a pocket.
Take the pastry bag or plastic bags filled with PB & J and alternate squeezing in fillings into the open pockets of each doughnuts. Fill each doughnut until the filling just is barely visible.