Wednesday, July 3, 2013

Peanut Crunch Baked Donuts


             Can you believe we finally have summer vacation over here? Today was the last official day for them and tomorrow is for showing up,handing in the last of their books and giving a final goodbye. Their vacation only lasts 6 weeks over here so needless to say they try and make the best of the time they do have. The first bit of it will be used moving in our new home..which is now only 2 days away!!! The rest will be sleeping in,watching way to much tv,bugging me to no end when it comes to baking somethings, and me secretly loving having them home and bugging me.

I baked these donuts for them a few weeks back when I discovered we had a small amount of peanuts left over from a bag I had boughten. Out of all of the baked donuts I have made, these were the most cake-like and I was slightly let down because of that. I realise baked donuts will come out more cake-like than fried-like but these were way to soft in my opinion. They still tasted great but to soft for a baked donut.

Peanut Crunch Baked Donuts

1 cup All-purpose Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Sugar
1/4 cup Creamy Peanut Butter
1 Large Egg
3/4 cup Milk
2 TBS Vegetable Oil


2 TBS Creamy Peanut Butter
1/2 cup Powdered Sugar
1 TBS Milk


1/2 cup Chopped Lightly Salted,Roasted Peanuts

Preheat oven to 350 or 180 celcius. Grease either a mini donut pan or a regular sized one and set aside.

In a small bowl, whisk together the flour, baking powder, and salt.

In a medium bowl, cream together sugar and peanut butter until light and fluffy. Carefully add egg, milk, and oil, mixing until thoroughly combined. Add the flour mixture into the wet ingredients and mix until there are no lumps.

Fill each donut indention 3/4 full. Bake 7-9 minutes for the mini and 9-10 mins for the regular sized donuts or until golden brown and toothpick inserted comes out clean. Cool for a few minutes in the pan before removing and allow to completely cool on a wire rack.

Place a strip of wax paper underneath the wire rack to collect any of the frosting that should drip off from the donuts. In a small or medium sized bowl, whisk together the peanut butter and powdered sugar. Slowly add milk,whisking constantly until you get a smooth frosting ( you made need to add more milk to reach a smooth consistency).

Dip the top of each donut into the frosting and transfer to wire rack. Immediately sprinkles the top of each donut with chopped peanuts. Let frosting set for 5 minutes before serving. Store in airtight container for up to 2 days.

Yield: 30 Minis or 8-10 Regular sized Donuts
Source: Mini Donuts: 100 Bite-Sized Donut Recipes