Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing #brunchweek

Brown Butter Peanut Butter Baked Doughnuts

It is that time again. What time you ask? Well, last year I took part in this wonderful thing called Brunch Week. It happens the week before Mother’s Day and is going to become your go-to source for all brunchy related recipes. I still look at old posts when I need brunch ideas. This year, the second annual brunch week is hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! These ladies have busted their butts to bring to you amazing giveaways and a great bunch of bloggers ready to outfit you with a brunch menu your mom will love!

PB&J Doughnut Collage

I hope you will join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  This year we have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to doughnuts (mmmm, doughnuts), there is something for every taste this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

Ok, now get ready for a lot of info about all the cool things being given away by our generous sponsors. Stick with me through this post because you will be rewarded with the best doughnut recipe at the end!

PB AND J Doughnut Collage

Prize #1:

Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.


Brunch Week Prize.jpg

About Bob’s Red Mill:  Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products.  By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger.


oxo collage.jpg

About OXO:  OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:

California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.



About California Walnuts:  The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California.  The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.


Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender.  Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup.  Some fresh carrots will be included to practice with.



About Grimmway Farms:  The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:

Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.



About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:

Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer.  They will also be sending some freshly sliced, peaches and nectarines to practice with.


About Woot Froot:  The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:

Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.


About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:

Whole Foods Orlando is giving two lucky winners gifts baskets. The first Morning Mimosa Basket contains:   Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. The second Breakfast-in-Bed Basket contains:  365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.



Prize #9:

Bonne Maman is giving five lucky winners a jams and jellies prize pack.


About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.



Keep holding… If you saw The Way, Way Back this will be funny to you. If not just hang right there, the doughnut recipe is almost here. Brown butter and peanut butter. You gotta stick around for that. It is like the best PB&J you ever had because well, it is a doughnut.

Baked Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing

Here is your chance to win some of these amazing prizes. Just follow the directions in this here little widget to enter and leave a comment with your favorite brunch dish. Just some legal mumbo-jumbo for you to mull over:

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

a Rafflecopter giveaway

Oh! And now be sure to check out theses other fine recipes. They are def worth all the extra mouse clicking. Do people even use mouse/mice/mouses anymore?


Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

And now, finally for your baking pleasure, the best baked doughnuts you will ever have. Six is just the right amount of doughnuts to have in your possession at one time. Trust me!

Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing #brunchweek

It is like the best PB & J sandwich you have ever had, except in doughnut form!

Yields: 6 Doughnuts

  • For the Doughnuts:
  • 1 cup Bob's Red Mill Whole Wheat Pastry Flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 Cup Melted Peanut Butter
  • For the Icing:
  • 1 1/2 cups powdered sugar
  • 4 Tablespoons Buttermilk/Whole Milk
  • 1/4 Cup Bonne Moman Mixed Berry Jelly
  1. Preheat the oven to 350 degrees F. Lightly grease a doughnut pan and set off to the side.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt.
  3. In a small saucepan, heat the butter over medium fire. It will start to crackle and foam. Once the crackling stops, it will start to brown. Keep an eye on the butter and when it smells slightly nutty and looks golden, about 2 minutes, remove from the heat and transfer to a small bowl to cool slightly.
  4. In a small bowl whisk together egg, buttermilk, and vanilla extract, and melted peanut butter. Measure out two tablespoons of brown butter and whisk that into the wet ingredient bowl.
  5. Add the wet ingredients into the dry. Mix until combined. Do not over mix or the doughnuts will end up hard and rubbery. We want them light!
  6. Transfer dough to a piping bag or a large plastic storage bag with one corner snipped off. Or you can just spoon the batter into the baking pan. Fill each doughnut cavity ¾ of the way with batter. Bake for 10 minutes.
  7. While the doughnuts bake, make the lemon glaze. Whisk together the powdered sugar,jelly, and milk in a small bowl. If the icing seems a little too stiff, add more milk.
  8. After 10 minutes, remove doughnuts from the oven. Let them cool for a few minutes before inverting them on to a wire rack and allowing them to completely cool before glazing them.
  9. Dip each doughnut into the icing about ¼ of the way down, invert, and then place on a wire rack to set.
  10. Doughnuts are best the same day but good up for up to 2 days.
  • Preparation time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 32 minutes

Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

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  1. DeniseG says

    When it comes to brunch, I never say no to anything involving eggs and hashbrowns…frittata, hash, or just fried and on a plate. Yum.


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