RECIPE | Peanut Butter Cream Doughnuts

11:01 am

Birthday parties, bridal showers, weekends... give us a good doughnut any day of the week! Feast your eyes on the peanut butter cream filled doughnut that is fried in all of its goodness, glazed with chocolate, and then topped with sprinkles. A Stelly approved treat to cure your sugar fix!

1 can Pillsbury Grands Homestyle Biscuits (8 biscuits)
Vegetable oil, for frying

For the Peanut Butter Filling:
1 cup vanilla greek yogurt
1/2 cup creamy peanut butter
4 tablespoons powdered sugar
4 tablespoons milk (nonfat, 2%, or regular)

For the Chocolate Glaze:
1 1/2 cups powdered sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
3 tablespoons milk (nonfat, 2%, or regular)
Sprinkles, for topping


Place vegetable oil in a heavy bottom pot and heat until it reaches 175°C. Leave your candy thermometer in the pot during frying so it can regulate the heat up or down if it gets to hot or cold. A heavy bottomed pot is best for frying, it’s easier to regulate the heat that way than with a thinner pot.

Drop 2-3 biscuits in your pot (depending on the size of your pot). Cook for about 3 minutes until they are a deep golden, flipping halfway. Remove from oil using a slotted spoon and place the cooked donuts on a cookie sheet topped with two layers of paper towels. Let cool before filling and glazing.

Make the Peanut Butter Filling: Whisk all ingredients except milk until smooth. Add 2 tablespoons of milk, whisk. The end product should be the consistency of pudding. Depending on the brand of Greek Yogurt you use, it may need up to 4 tablespoons of milk. (I used Yoplait Greek and used 4 tablespoons.)
Place the filling in a pastry bag fitted with the Wilton 230 tip (or similar). (You can use a ziploc bag for frosting, but you really need a pastry bag for that tip. You can also use a squeeze bottle.) Press the tip into the center of each doughnut and fill. You can also turn the doughnut 90° and fill again to make sure you’re getting enough in. You’ll know you added too much when you remove the tip and it squirts out.

Make the Chocolate Glaze: whisk powdered sugar, cocoa, extract, and milk in a medium bowl. If glaze is too thick to dip, you can add up to 1 tablespoon more glaze. Dip tops of the doughnuts in glaze. Place on a wax paper lined cookie sheet and sprinkles with sprinkles. Let dry completely, about 30 minutes to 1 hour.

Love the Stelly team x x x

Recipe from Crazy for Crust

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