Go Back
Print

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!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6 Doughnuts

Ingredients

  • 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

Instructions

  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.