Description
Delicious donuts filled with a creamy peanut butter cheesecake filling, topped with a sweet glaze and optional chopped peanuts.
Ingredients
Scale
- 2 1/4 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 it in warm milk with a pinch of sugar; let it bloom until foamy, about 5 minutes.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.
- In a separate bowl, beat the egg with softened butter and vanilla extract until homogenous.
- Add the yeast mixture and wet ingredients to the dry mix, then knead until the dough is smooth and elastic, approximately 8 minutes by hand or 5 minutes with a mixer.
- Cover the dough and let it rise in a warm place until doubled in size, roughly 1 to 1.5 hours.
- Roll the dough out on a lightly floured surface to about 1/3 inch thickness. Cut doughnuts and holes using a donut cutter or two round cutters.
- Arrange the cut donuts on a baking sheet and let them rest for 20 minutes to rise again.
- Preheat the oven to 350°F. Bake the donuts for 10-12 minutes until they are golden and cooked through.
- Beat together the softened cream cheese and peanut butter until smooth. Gradually incorporate powdered sugar and vanilla extract. Thin slightly with milk or cream if needed to achieve pipe-able consistency.
- After the donuts have completely cooled, use a piping bag fitted with a small round tip to fill each donut with the cheesecake-peanut butter mixture from the side or bottom.
- Combine powdered sugar, milk or water, and vanilla extract until smooth to create a simple glaze.
- Dip the tops of filled donuts into the glaze, allowing excess to drip off. While the glaze is still wet, sprinkle with chopped peanuts and/or drizzle melted peanut butter for garnish.
- Allow the donuts to set for a few minutes for the filling and glaze to stabilize. Serve fresh on the day of preparation for optimal texture and flavor.
Notes
- Donuts are best enjoyed the day they are made for the freshest taste.
- You can adjust the sweetness of the filling by adding more or less powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg