Happy National Doughnut Day!
I usually roll my eyes at food holidays, but National Doughnut Day is one I always celebrate. If you love doughnuts even a little, join me.
Last year I shared a puff pastry doughnut recipe that’s my fast, foolproof shortcut. Yes, it’s a cheat compared to yeasted doughnuts, but puff pastry creates a light, layered raised doughnut that bakes or fries beautifully. If you want real raised texture without the time and fuss, puff pastry is the easiest route.
So naturally I made them again.
And the toppings? Triple dipped.
I alternated layers of dark chocolate, white chocolate and peanut butter — three flavors that pair wonderfully. The result is rich, indulgent and a little bit over-the-top in the best way.
Once upon a time I didn’t even like doughnuts — I know, weird — but I’ve come around, especially to raised doughnuts. These puff pastry versions give you that pillowy, layered bite without hours of proofing.
If you want to go all out for National Doughnut Day, you don’t have to use the puff pastry method — you can bake or fry doughnuts from any favorite yeasted or cake recipe and then give them the same triple-dip treatment. The layered toppings are what really make these special.
Need more doughnut inspiration? Here are some of my favorite recipes to try with the same playful toppings or on their own:
Peanut butter cream filled doughnuts
Strawberry sprinkle buttermilk doughnuts
Chocolate frosted cake doughnuts
Glazed chocolate doughnut holes
Greek yogurt doughnuts with stovetop strawberry granola
Chocolate frosted yeasted doughnuts with crunchy kettle chips
Baked chocolate fudge doughnuts
Lemon cheesecake doughnuts
Cookies and cream doughnuts
All of these are delicious and are great canvases for chocolate, white chocolate and peanut butter toppings.
Triple Dipped Chocolate Peanut Butter Doughnuts
12
1 hr
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Ingredients
- vegetable or canola oil for frying
- 4 sheets puff pastry, thawed
- 1 egg, lightly beaten
Dark Chocolate Ganache
- 6 ounces high-quality dark chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
White Chocolate Ganache
- 6 ounces high-quality white chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
Peanut Butter Layer
- 1/2 cup peanut butter
- 1/2 tablespoon coconut oil
Instructions
- Heat 3–4 inches of oil in a large pot to 350°F (use a candy thermometer to monitor temperature).
- Unfold the puff pastry sheets and cut each sheet into thirds along the seams. Brush one side of a piece with beaten egg, stack a second piece on top, brush again, then add the third piece. Press gently to adhere. Repeat so you have four long rectangles with three layers each.
- Use a biscuit or doughnut cutter to cut doughnut shapes from the stacked pastry (you’ll get about three per stack). Cut the centers with an apple corer or similar tool. Save the scraps to fry as well.
- Fry 2–3 doughnuts at a time until puffed and golden, about 2–3 minutes per side. Drain on paper towels and repeat with the remaining pastry.
- For the triple dip, alternate dipping each doughnut in dark chocolate ganache, white chocolate ganache and melted peanut butter. You can let layers set slightly between dips or dip while the coatings are still warm to create a marbled look.
- Serve immediately; these are best fresh from the fryer.
Ganache and Peanut Butter
- Dark ganache: Place chopped dark chocolate in a bowl. Warm the cream until it begins to bubble at the edges, pour over the chocolate, let sit 30 seconds, then stir until smooth. Stir in butter and set aside.
- White ganache: Prepare the white chocolate the same way as the dark ganache.
- Peanut butter layer: Melt the peanut butter in the microwave in 30-second intervals, stirring between each. Stir in coconut oil to thin and help it set.
Did you make this recipe?
Share your photo and tag the recipe source on social media and let me know how it turned out. I appreciate you so much!
How are you celebrating? You really should be celebrating — doughnut day only comes around once a year.