Friday, April 3, 2020

Peanut Butter Cream Filled Doughnuts

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

If you want homemade doughnuts (or should that be when), the options are usually no-yeast baked doughnuts or yeast-risen fried doughnuts. Both are tasty but I really wanted that fried doughnut flavor. Yeast, however, as in short supply. Enter option number three.

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

It is possible to make fried doughnuts using baking powder instead of yeast as the leavening agent. It's best to keep them on the smaller side so that the insides cook through but you can still make them large enough to fill.

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

And I definitely love them filled. Usually my preference is for jelly doughnuts but it's no secret to anyone who knows me that I'm obsessed with all things peanut butter. So I made a batch of traditional pastry cream and flavored it with some pb, although you can certainly leave it out of you just want that vanilla cream flavor. Roll these babies in sugar and enjoy!
Yield: 8 Servings
Author:

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

Peanut Butter Cream Filled Doughnuts

Prep time: 25 MCook time: 15 MTotal time: 40 M
Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

Ingredients:

  • For the Doughnuts:
  • 1/3 Cup granulated sugar
  • 3 Tablespoons unsalted butter, melted
  • 1 Teaspoon vanilla
  • 3/4 Cup whole milk
  • 2 Teaspoons baking powder
  • 3/4 Teaspoon salt
  • 1 3/4 Cup all-purpose flour
  • Additional granulated sugar for coating
  • Canola oil for frying

  • For the Peanut Butter Pastry Cream:
  • 4 Egg yolks
  • 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla
  • 2 Tablespoons cornstarch
  • 2 Cups whole milk
  • 1/2 Teaspoon salt
  • 2 Tablespoons unsalted butter
  • 1/4 Cup creamy peanut butter

Instructions:

How to cook Peanut Butter Cream Filled Doughnuts

  1. To make the pastry cream, whisk together the egg yolks and sugar until lightened in color. Whisk in the vanilla and cornstarch and set aside.
  2. Heat the milk and salt in a pot until just simmering. Temper the egg mixture by whisking in a ladle of the hot milk. This will raise the temperature of the eggs and help prevent them from scrambling when added to the hot milk.
  3. Add the egg mixture to the milk and stir for a few minutes until it begins to thicken. Stir in the butter and peanut butter and set aside to cool. If storing in the refrigerator, cover with a layer of plastic wrap to prevent the top from forming a skin.
  4. To make the doughnuts, stir together the sugar, melted butter, vanilla, milk, baking powder, salt and flour. The mixture should be fairly thick.
  5. Add about 3 inches of oil to a heavy bottom pan and heat to 325 degrees.
  6. Using a scoop (I used a 2 oz. scoop) add the doughnuts into the hot oil a few at a time and don't crowd the pan. Cook for a few minutes and rotate until the entire doughnut is a light golden brown. Do not let the oil get too hot or the outside of the doughnut will cook and the inside will stay raw.
  7. When ready, remove the doughnuts with a slotted spoon or spider and place on a paper towel lined plate. Fill a bowl with some sugar and roll the warm doughnuts around to coat. Set aside to cool.
  8. Using the handle of a wooden spoon, poke a hole in each doughnut. Fill a pastry bag (or a plastic baggie with the tip cut off) with the pastry cream and fill.
Created using The Recipes Generator

Wednesday, March 25, 2020

Glazed Apple Turnovers

Recipe for apple turnovers in puff pastry with a sweet sugar glaze.

It's getting weird out there, isn't it? And yeah, I was half tempted to call these quarantine apple turnovers but they'd be good no matter what.

Tuesday, March 17, 2020

Beef Skillet Pie

Recipe for a skillet pie with ground beef, mustard sauce and flaky pastry crust.

If ever there was a time for comfort food, this is it. And any kind of pot pie situation is my idea of comfort. This skillet version combines browned beef with a creamy mustard sauce and is topped with flaky pastry. And if all you have on hand is ground chicken or turkey, the recipe will work just as well.

Tuesday, March 10, 2020

Spaghetti with Arugula and Tomato Confit

Recipe for a pasta dish with arugula, confit tomatoes and crispy torn bread.

Sometimes my favorite meals are the ones borne of necessity because the contents of my fridge and pantry and a little light that day. I usually have some form of dry pasta in the house so that's a reliable base. But on the day in question, I had a package of baby arugula and a whole lot of cherry tomatoes left over from a photo shoot. Hmm. Of course, I could just make an arugula and tomato salad but I had a better idea.

Thursday, February 20, 2020

Vegetarian Salisbury Steak

Recipe for a vegetarian version of the classic ground beef Salisbury steak with mushroom gravy.

So, no, I haven't gone vegetarian on you. And my love of homemade Salisbury steak is strong. I particularly love the mushroom gravy - always the best part for me when I was eating it grown up. But the veggie version is damn good, too.

Monday, February 10, 2020

Valentine's Chocolate Treat Board

This post is sponsored by BabbleBoxx.com on behalf of Tribe Hummus. As always, all opinions and ideas are my own.

Tips and tricks for building a Valentine's Day dessert treat board including chocolate hummus, fruits and pastries.

My love of snack boards is not limited to cheese and charcuterie. Dessert boards are the bomb. I'd always much rather snack on a whole bunch of different things than choose just one and this way I can try all the sweet things.

Friday, February 7, 2020

Cara Cara Orange Margarita

Recipe for a tequila cocktail flavored with fresh lime and cara cara orange juice.

It somehow never stops surprising me that the dead of winter is peek season for some of the most delicious citrus fruit of the year. The market is overflowing with blood oranges, Meyer lemons and grapefruits of every color. I try to taste each different one, especially if it's new to me.

Monday, January 27, 2020

Winter Crunch Salad

Recipe for a crunchy vegetable salad with arugula, apples, cucumbers, beets, goat cheese and candied pecans.

The other day I was reading a story and the main character was digging into a big salad for dinner. It might be sort of an odd thing to crave but that's what I instantly wanted. Not some simple side salad but a hearty, crunchy, filling recipe with lots of different textures.

Thursday, January 23, 2020

Chocolate Chip Crumb Topped Muffins

Recipe for bakery style chocolate chip muffins with a crumb topping.

Last week I was staring at a display of muffins at the store and one crumb topped version insisted on coming home with me. Naturally I agreed. (What January diet?)

Friday, January 17, 2020

Oat Crunch Oats 'N Honey Breakfast

This post is sponsored by General Mills. All thoughts and opinions are my own.

Breakfast of new crunch oats and honey Cheerios cereal served with yogurt and fruit.

Every January I include eating a better breakfast (sometimes translated as any breakfast) to my list of New Year's goals. I do use the term goals instead of resolutions. Somehow, the word resolution makes me feel like one mistake and I've trashed the whole year. A goal is something to be worked towards which means I'm still allowed to finish the last of the Christmas cookies even after January 1st.

Monday, January 6, 2020

Crispy Chicken Tacos

Recipe for crispy chicken pieces, mixed greens and a creamy lemon dressing served in naan bread or a tortilla.

It might be a new year but we're still asking the same old question - what's for dinner? And, since we're still stuffed with Christmas cookies and cheese, can we make whatever the dinner is kind of light? Yup. I've got this.