Peanut Butter Glazed Donuts
If youve seen our other published recipes, you can tell were donut fans. The same goes for anything peanut butter related, but we havent added any recipes using it. That changes today, as we release a great recipe for peanut butter glazed donuts. After typing that, my mouth started watering. Yet, without further context here is our recipe for peanut butter glazed donuts!
If youve seen our other published recipes, you can tell were donut fans. The same goes for anything peanut butter related, but we havent added any recipes using it. That changes today, as we release a great recipe for peanut butter glazed donuts. After typing that, my mouth started watering. Yet, without further context here is our recipe for peanut butter glazed donuts!
- dry:
- 1.5 servings (60g) complete pancake mix
- 1 scoop (30g) vanilla whey protein
- 1 serving (8g) sugar free fat free pudding mix vanil
- dash (3g) splenda
- dash (2g) baking powder
- wet:
- 1 large egg (without shell)
- 2 oz (50g) greek yogurt
- filling/topping:
- 1/2 scoop (15g) chocolate whey
- 2 oz (50g) greek yogurt
- 2 servings (24g) powdered peanut butter
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pre-heat Oven to 350 degrees.
- Combine dry ingredients into a mixing bowl (place some sprinkles in batter).
- Add wet ingredients and stir to form batter.
- Coat a circular donut pan with cooking spray and transfer batter.
- Bake for 12-15 minutes until a toothpick comes out clean.
- Transfer donuts to a separate plate.
- Mix Whey and yogurt to form a thick pudding (this is your glaze).
- Mix Powdered peanut butter with just enough water to form a thick pudding (drizzle for donuts).
- Take a donut, dip it into the glaze, let the remaining glaze drip over the bowl, and set it on a plate.
- Use spoon to apply drizzle on top of donuts by going back and forth.
- Enjoy!
The Danger of Overmixing Batter
Many cooks overwork protein-heavy batters, which develops gluten and results in rubbery, tough baked goods. Combine the dry and wet ingredients just until moistened. A few lumps should remain in the bowl before piping or spooning the mixture into the pan.
Managing Ingredient Substitutions
Swapping the Greek yogurt for standard sour cream alters the moisture balance and protein structure. Maintain the two-ounce measurement to prevent the batter from becoming too runny. Complete pancake mix relies on chemical leaveners already present in the flour blend, so verify the baking powder is fresh to ensure proper rise.
Baking and Glazing Precision
Preheat the oven strictly to 350 degrees Fahrenheit. Bake the rings for twelve to fifteen minutes. Pull them when a wooden toothpick inserted into the thickest part emerges completely clean. Reconstitute the powdered peanut butter gradually with water to avoid clumps before creating the final drizzle.
