Peanut Butter Cream-Filled Donuts Recipe

• 2 1/2 teaspoons active dry yeast
• 2/3 cup milk at room temperature
• 3 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 7 tablespoons unsalted butter softened to room temperature and cut into pieces
• oil for frying

peanut butter pastry cream

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cake flour
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons creamy peanut butter melted
• 1/3 cup cold heavy cream

chocolate drizzle

• 3 ounces chopped chocolate
• 2 tablespoons heavy cream

• In the bowl of an electric mixer fitted with the dough hook, combine the milk and yeast. Let sit 1–2 minutes until the yeast dissolves. Add flour, 1/3 cup sugar, salt, eggs and vanilla. Mix on low until combined, then on medium-low for 2–3 minutes. Gradually add the softened butter and continue mixing until the dough is soft and the butter is fully incorporated, about 5 minutes. If the dough is sticky, add a few teaspoons of flour. Wrap and refrigerate 4–6 hours (the original suggests 6–15 hours; 4 hours worked for me, but overnight is fine).
• While the dough chills, make the peanut butter pastry cream. Whisk together cake flour, sugar and salt in a small bowl. In a larger bowl, whisk the egg yolks, then slowly whisk in the flour mixture until smooth. Heat the milk in a saucepan over medium until bubbles appear at the edges (do not boil). Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium, stirring constantly, until it thickens and comes to a boil, about 2–3 minutes. Remove from heat, strain through a fine mesh sieve, then whisk in vanilla and melted peanut butter. Cover with plastic wrap pressed to the surface and chill at least 4 hours.
• Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thick. Cut rounds with a biscuit cutter and place them on a baking sheet in a warm spot. Let rise 2–3 hours until doubled.
• Heat several inches of oil in a large saucepan to 350°F (use a thermometer). Fry the doughnuts 2–3 at a time until golden, about 2–3 minutes per side; total frying time should be 4–5 minutes so the centers cook through. If the oil is too hot the outside will burn before the doughnut cooks. Drain on paper towels and roll in remaining sugar once cool enough to handle.
• Allow the doughnuts to cool completely for 30–45 minutes. Whip the cold heavy cream to stiff peaks, then fold it gently into the chilled peanut butter pastry cream until fully combined. Transfer the filling to a pastry bag or a zip-top bag with a corner snipped, poke a hole into the side of each doughnut, and pipe in the filling.
• For the chocolate drizzle, warm the heavy cream and pour it over the chopped chocolate. Stir until smooth, then drizzle over the filled doughnuts. Serve immediately for the best texture and flavor.