Do you prefer donuts or doughnuts?!
I know that DOUGHNUT is grammatically correct but the shortened version DONUT has been widely accepted since like ever. WHICH ONE IS BETTER?!
This question makes me lose sleep at night. Please share your thoughts otherwise I’m going to keep writing it like this: doughnuts/donuts
These doughnuts/donuts are SO MOIST because they are injected with JELLY. Drool.
Simple baked peanut butter doughnuts/donuts (are you annoyed yet?) stuffed with gooey, sweet, and juicy raspberry jelly topped with peanut butter glaze and extra jelly for show. I honestly can’t get over how these beautiful PB&J doughnuts/donuts just melt in your mouth! They basically taste like peanut butter and jelly cake in doughnut/donut form. What could be better?! I have one doughnut/donut left only because my dental surgery has prevented me from eating it… I think I’m going to cave tomorrow.
You need these in your life. May I suggest for brunch on Sunday?! You know, a little pre-Memorial Day brunch with the most classic combination ever (PB&J, duh) transformed into a fabulous doughnut/donut? Totes. I got your back friend.
Last thing before the recipe, I promise I will take a break from the peanut butter recipes after today. I know I have a problem, but hey, admitting it is the step first 😉
Same goes for sweet potato…
- 1 1/2 cups all-purpose flour
- 1/3 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup unsweetened plain almond milk (any milk will do)
- 1/2 tablespoon lemon juice
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 1 cup jelly (I used raspberry)
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4-1/3 cup unsweetened plain almond milk (any milk will do)
- 3/4-1 cup powdered sugar
- a few tablespoons jelly
- Preheat oven to 400F. Coat a standard size doughnut/donut pan with cooking spray. Set aside.
- In a large bowl, mix together flour, brown sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, almond milk, lemon juice, coconut oil, vanilla extract, and peanut butter until well combined. Add the wet ingredients to the dry, whisking to combine. Mixture will be slightly thick.
- Spoon batter into doughnut/donut molds until they are about 3/4ths full (don’t over fill... the results won’t look like donuts). Next, spoon the jelly into a piping bag fitted with a 1/4 inch diameter tip. Stick the tip into one side of the doughnut/donut at an angle (in the middle-top portion of the batter) then squeeze the jelly slowly and stop when the doughnut/donut has expanded for a couple seconds (it’s okay if some jelly comes out of the top of the batter). Do this to four spots on the doughnut/donut (top, bottom, right, left - filing at the same angle each time). Repeat until all donuts are filled with jelly. Bake for 10-12 minutes, or until a toothpick inserted into the doughnut/donut (not at a jelly filled spot lol) comes out clean. Allow to cool for 10 minutes. Repeat with remaining batter/jelly for the second batch (yielding 12 doughnuts/donuts total).
- To make the frosting, combine all glaze ingredients (except extra jelly) in a small bowl (starting with the smaller amounts of milk and powdered sugar), whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and let it drip back down. If glaze is too thick, add more milk (one tablespoon at a time). If the glaze is too liquidity, add more powdered sugar (one tablespoon at a time). Dip each (completely cooled) jelly-infused doughnut/donut into the frosting and top with an extra drizzle of jelly.
Hope you all have a fabulous Memorial Day weekend!! 🙂