Tuesday, August 16, 2011
Peanut Butter Doughnuts with Chocolate Glaze
In my humble opinion, the doughnut pan is one of the greatest inventions in the realm of baking equipment. Ever. I mean, what a genius idea, right? A pan you can use to bake doughnuts instead of frying them. Why, it almost makes doughnuts healthy! (…Okay, I know. That’s a stretch. But at least it’s healthier than deep-frying.)
I bought myself a doughnut pan for Easter, and then promptly…didn’t use it. I just never got around to it for some reason. But then one morning this post showed up in my Reader. And I knew I couldn’t wait any longer. These doughnuts were calling to me, and it was a call I was going to answer.
These doughnuts were delicious. The doughnuts themselves are cakey, rich, and peanut-buttery, but the glaze is what really did me in. I could have eaten it with a spoon. It tastes exactly like the chocolate glaze that comes on doughnut-shop doughnuts. I made these for us as a special weekend treat, and we all just loved them!
(By the way, if you’re in the market for a doughnut pan, this is the one I bought, and I love it. Although while I was searching for it to share the link, I saw this…and now I want it, too. One can never have too many doughnut-making-implements, right?)
Baked Peanut Butter Doughnuts with Chocolate Glaze
from Fake Ginger
1/4 cup peanut butter
1/4 cup sugar
1/3 cup plus 1 tablespoon milk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, melted
1/4 cup cocoa powder
2 tablespoons milk
1/2 teaspoon corn syrup
1/2 teaspoon vanilla
1/2 cup powdered sugar
1. Preheat oven to 325 degrees. Lightly grease a doughnut pan.
2. Using a mixer, combine peanut butter and sugar until fluffy. Add in milk, oil, vanilla, and egg; mix.
3. Sift flour, baking powder, and salt over top of peanut butter mixture. Use mixer to blend until just combined. Transfer to a pastry bag with a large, round tip (or a zip top bag) and pipe into doughnut pan.
4. Bake 8 to 10 minutes, until doughnuts are golden brown and spring back when touched. Flip onto a wire rack and allow to cool for a few minutes before glazing.
5. To make the glaze, whisk together melted butter and cocoa powder. Once the cocoa powder has melted into the butter, add milk, corn syrup, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
6. Dip the doughnuts into the glaze and allow the glaze to set about 30 minutes before serving. Makes 6 doughnuts.