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Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze
- Prep Time: 10 minutes
- Cooking Time: 8 to 11 minutes
- Serves: 6 to 7 donuts
Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze
- Recipe Submitted by Cassata on 09/26/2014
Category: Desserts, Chocolate
Ingredients List
- Donuts
- 2 tbsp unsalted butter, melted
- 2 tbsp creamy peanut butter, melted
- 3/4 c all-purpose flour
- 1/3 c granulated sugar
- 1/4 c unsweetened natural cocoa powder (I used Trader Joes but you could try Hershey's Dark or any favorite)
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 c buttermilk (you could use regular milk/cream/vegan milk + 1/2 tsp vinegar, to mimic buttermilk if you don't keep buttermilk on hand)
- 1 large egg
- 1/2 tsp vanilla extract
- Glaze
- 1 tbsp unsalted butter, melted
- 2 tbsp creamy peanut butter, melted
- 1/3 c (or more) powdered sugar
- 1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)
- 1 tbsp+ milk or cream, as needed for consistency
Directions
Donuts
1. Pre-heat oven to 325F degrees and lightly grease or cooking-spray the donut pan (or muffin tin). I use this Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe. Double or triple the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
2. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds. Stir to combine.
3. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Stir to combine.
4. Then add in the melted butter/peanut butter mixture and stir to combine.
5. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon which is what I did.
6. Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)
7. Allow to cool slightly before removing from pan, about 5 minutes. While donuts are baking or cooling, make the glaze.
9. Glaze (makes slightly more glaze than you'll likely need if you're glazing only the top half of the donuts. Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut)
10. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds. Stir to combine.
11. Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.
12. Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.
13. Dip the donuts into the glaze and add sprinkles or other garnishes as desired.
14. To make Gluten Free: use your favorite gluten free flour blend. To make Vegan: My suggestion is be to replace the buttermilk with almond milk or full fat coconut milk (because it”™s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda. Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.
15. Inspired by Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze and Baked Vanilla Donuts with Vanilla Glaze
1. Pre-heat oven to 325F degrees and lightly grease or cooking-spray the donut pan (or muffin tin). I use this Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe. Double or triple the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
2. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds. Stir to combine.
3. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Stir to combine.
4. Then add in the melted butter/peanut butter mixture and stir to combine.
5. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon which is what I did.
6. Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)
7. Allow to cool slightly before removing from pan, about 5 minutes. While donuts are baking or cooling, make the glaze.
9. Glaze (makes slightly more glaze than you'll likely need if you're glazing only the top half of the donuts. Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut)
10. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds. Stir to combine.
11. Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.
12. Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.
13. Dip the donuts into the glaze and add sprinkles or other garnishes as desired.
14. To make Gluten Free: use your favorite gluten free flour blend. To make Vegan: My suggestion is be to replace the buttermilk with almond milk or full fat coconut milk (because it”™s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda. Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.
15. Inspired by Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze and Baked Vanilla Donuts with Vanilla Glaze
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