Hey — it’s Friday. Time for a donut.
It’s also the perfect moment to relax, do some online shopping, and watch the clock until quitting time. So I’ll spell it out: d-o-n-u-t. Short and sweet.
Full disclosure: I usually avoid cream-filled pastries — donuts, cookies, ladyfingers, Twinkies, pound cakes — you name it. And yet here I am sharing a cream-filled recipe. But this one is different: peanut butter cream. That changes everything. Seriously, peanut butter cream is an instant joy.
Back in October I mentioned my doughnut obsession to my brother and he asked if I’d ever tried a peanut butter cream–filled doughnut. The idea sounded utterly delicious — I pictured pure excitement. Eating one didn’t make my face explode, but it came pretty close.
Be honest: these doughnuts are a bit high-maintenance. If you plan to make them for breakfast or guests, prepare ahead. Do most of the work the night before and finish early in the morning. I waited a long time to try these because my first attempt failed spectacularly after a full day of effort — not fun. But the final version is worth the patience.
