Peanut Butter Cream-Filled Donuts Recipe with Homemade Filling

• 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 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 chocolate, chopped
• 2 tablespoons heavy cream

• In the bowl of a stand mixer fitted with the dough hook, stir the milk and yeast and 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 mix until incorporated and the dough is soft, about 5 minutes. If the dough is very sticky, add a few teaspoons of flour. Wrap in plastic and refrigerate 4–6 hours (original recipe suggests 6–15 hours; 4 hours worked well).
• While the dough chills, make the pastry cream. Whisk together the flour, sugar and salt. In a separate bowl, whisk the egg yolks, then slowly whisk in the flour mixture until smooth and pasty. Heat the milk over medium until bubbles form at the edges (do not boil). Slowly whisk the warm milk into the egg mixture, then return everything to the saucepan. Cook over medium, stirring constantly, until it thickens and comes to a boil, 2–3 minutes. Remove from heat, strain through a fine mesh sieve, then whisk in vanilla and melted peanut butter. Cover with plastic pressed to the surface and chill at least 4 hours.
• On a floured surface, roll the chilled dough to about 1/2 inch thick. Cut rounds with a biscuit cutter and place them on a baking sheet in a warm spot to rise 2–3 hours until doubled in size.
• Heat a few inches of oil in a large saucepan to 350°F. Fry doughnuts 2–3 at a time until golden, about 2–3 minutes per side (they need about 4–5 minutes total to cook through). Use a thermometer and avoid overheating the oil. Drain on paper towels, let cool to the touch, then roll in remaining sugar.
• Allow doughnuts to cool 30–45 minutes. Whip the cold heavy cream to stiff peaks and fold it into the chilled peanut butter pastry cream until fully combined. Fill a pastry bag or zip‑top bag, poke a hole in the side of each doughnut, and pipe in the cream.
• For the chocolate drizzle, warm the heavy cream and pour over the chopped chocolate. Stir until smooth, then drizzle over the filled doughnuts. Serve immediately for best results.