Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel
Try this Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel recipe.
Try this Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel recipe.
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 5 tablespoons butter
- 8 ounces cream cheese
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (i used 2%)
- 2 1/2 cups bread flour
- canola oil for frying
- 1/3 cup heavy whipping cream
- 4 ounces dark chocolate chopped
- 4 tablespoons (1/2 stick) unsalted butter softened and cut into cubes
- 1/2-3/4 cup creamy peanut butter
- 1 tablespoon bourbon (optional)
- Carbohydrate 25.2178199390199 g
- Cholesterol 794.731015694032 mg
- Fat 32.0827277279451 g
- Fiber 1.08362444994635 g
- Protein 14.2726746101554 g
- Saturated Fat 15.136145975937 g
- Serving Size 1 1 -24 DOUGHNUTS (129g)
- Sodium 129.264919844368 mg
- Sugar 24.1341954890736 g
- Trans Fat 2.26248643584141 g
- Calories 449 calories
Step-by-step
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about another 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up to 24 hours.
- When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place, about 20-30 minutes.
- Meanwhile make the caramel, in a large heavy bottomed pot, heat the sugar over medium high heat. As the sugar begins to melt, stir it frequently to help it melt evenly. Continue to cook and stir until the caramel begins to turn a light amber color. Remove from heat and let sit 2 minutes. Then carefully stir in the butter. Now slowly stir in the heavy cream and salt (it will bubble up quite a bit). Whisk to incorporate. Some of the sugar will harden around the spoon or whisk, this is fine. Return the pot to medium heat and simmer 3-4 minutes or until the sugar has melted and the sauce is smooth. Remove from the heat, stir in the bourbon and chocolate.
- To make the cheesecake filling, add the cream cheese, heavy cream, sugar, vanilla and peanut butter to the bowl of a stand mixer (or a medium mixing bowl). Beat on medium speed until light and fluffy, about 5 minutes. Spoon the cheesecake filling into a pastry bag fitted with a tip or just a ziplock bag with the corner snipped off.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer a the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly (about 2-5 minutes) before filling.
- Pierce base of each doughnut with piping tube and pipe a little cheesecake filling into each. Serve warm with the warmed salted chocolate caramel. Grab cold milk. Enjoy!
Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel: A Culinary Adventure
Oh my goodness, you guys, these doughnuts are something else! I'm not usually one for extravagant desserts, but when I stumbled across this recipe, I knew I had to try it. The combination of creamy peanut butter cheesecake filling and rich, salty chocolate bourbon caramel is simply divine. It's the perfect balance of sweet, salty, and decadent – a true taste bud tango!
I’m a busy working mom, so I appreciate recipes that are delicious but not overly complicated. This recipe strikes that perfect balance. While there are a few steps, they’re manageable and the results are worth the effort. I made a double batch – one for my family, and one for a potluck at work. Let’s just say, they didn't last long!
The process of making the dough is fairly standard – yeast, flour, milk, sugar, the usual suspects. But it's the magic of the filling and the caramel that elevate this to another level. The salted caramel is my personal favorite; the saltiness perfectly complements the sweetness of the caramel and the dark chocolate. And let's not forget that hint of bourbon – it adds just the right amount of sophistication without being overpowering. The cheesecake filling is wonderfully smooth and rich, adding a creamy counterpoint to the crunchy doughnut and the decadent caramel.
Tips & Tricks:
Dough: The dough is soft and delicate. Don't be alarmed if it seems a little sticky; it should be pliable and easy to work with, but not overly sticky. If you find it too sticky, lightly dust your work surface with more flour.
Caramel: Be patient when making the caramel. It's crucial to cook it over medium-high heat and stir frequently. The caramel needs to reach a light amber color for the best flavor and consistency, too soon and it might be too thin, too late and it will be too hard.
Frying: Maintain a consistent oil temperature (350°F) while frying the doughnuts. This ensures they cook evenly and turn a beautiful light golden brown. It also prevents them from absorbing too much oil. Work in batches to prevent overcrowding the pot.
Cooling and Filling: Let the doughnuts cool slightly before filling them with the cheesecake filling. This prevents the filling from melting too quickly.
Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, however.
I can't recommend this recipe highly enough. It’s perfect for a weekend brunch, a special occasion, or even just a little self-indulgence during a busy week. Prepare to be amazed by the flavors and textures. You won't be disappointed!
So, gather your ingredients, grab your apron, and prepare for a delightful baking adventure. The heavenly aroma of these doughnuts baking will fill your kitchen, and the taste will leave you wanting more. Trust me on this one – these are truly unforgettable doughnuts!
Variations:
- Chocolate Lovers: Add more chocolate chips to the caramel, or drizzle melted dark chocolate over the finished doughnuts.
- Nutty Delight: Add chopped pecans or walnuts to the doughnut dough for extra crunch.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the doughnut dough for a warm spice flavor.
- Different Filling: Experiment with different fillings, such as a raspberry filling or a chocolate ganache.
No matter how you choose to customize them, these Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel are sure to be a crowd-pleaser. Happy baking!
