Description
Delicious donuts filled with a creamy peanut butter cheesecake filling, topped with a sweet glaze and optional chopped peanuts.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (or active dry yeast)
- 1/2 tsp salt
- 3/4 cup warm milk (110°F)
- 2 tbsp unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk or water (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- 1/4 cup chopped peanuts (optional)
- Melted peanut butter for drizzle (optional)
Instructions
- If using active dry yeast, dissolve in warm milk with a pinch of sugar; let bloom 5 minutes.
- Whisk together flour, sugar, and salt.
- Beat egg with butter and vanilla until smooth.
- Add yeast mixture and wet ingredients to dry, knead 8 minutes by hand or 5 minutes with mixer.
- Let dough rise in warm place until doubled, 1–1.5 hours.
- Roll dough 1/3 inch thick; cut donuts and holes, rest 20 minutes.
- Preheat oven to 350°F; bake 10–12 minutes until golden.
- Beat cream cheese and peanut butter until smooth; add powdered sugar and vanilla; thin with milk if needed.
- Fill cooled donuts with cheesecake-peanut butter mixture using a piping bag.
- Mix powdered sugar, milk/water, and vanilla for glaze.
- Dip tops in glaze, sprinkle peanuts, drizzle peanut butter if desired.
- Let set for a few minutes and serve fresh.
Notes
- Donuts are best enjoyed the day they are made for freshness.
- Adjust sweetness of filling by modifying powdered sugar.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dessert, Donut
- Method: Bake
- Cuisine: American