Glazed Peanut Butter and Jelly Doughnuts with Strawberry-Rhubarb Chia Jelly

My Sweet Escape: Glazed Peanut Butter and Jelly Doughnuts with a Twist

Okay, confession time. I’m a self-proclaimed doughnut enthusiast. Give me a warm, fluffy doughnut, and I’m a happy camper. But let’s be honest, store-bought doughnuts often leave much to be desired. They might be convenient, but they lack that homemade touch, that burst of fresh flavour, that undeniable comfort only a truly homemade treat can provide. That’s why I've dedicated countless hours – and maybe a few extra pounds – to perfecting the art of the doughnut. And today, I'm sharing my absolute favourite creation: Glazed Peanut Butter and Jelly Doughnuts…with a Strawberry-Rhubarb Chia Jelly twist.

This isn’t your average peanut butter and jelly. Oh no, this is a culinary adventure, a delightful dance of textures and flavours. The classic combination gets a sophisticated upgrade with the homemade strawberry-rhubarb chia jelly. The tartness of the rhubarb beautifully balances the sweetness of the strawberries, while the chia seeds add a subtle, satisfying texture. The homemade doughnuts, light and airy, provide the perfect canvas for this explosion of flavour.

Why this recipe stands out:

First and foremost, it’s homemade. This means you control the ingredients, ensuring only the freshest, highest-quality products go into your doughnuts. This also allows for customization - are you a honey devotee? Feel free to adjust the sweetness of the jelly to your liking! More of a peanut butter fanatic? Go ahead, increase the peanut butter filling! The beauty of homemade is that it allows for endless creative flexibility. But the real magic lies in the process itself. Kneading the dough, the satisfying aroma of frying doughnuts, the sweet anticipation of the final product – these aren't just steps; they’re moments of joy, moments that create a tangible link between the ingredients and the heart of the baker.

More than just a recipe; it's an experience.

This recipe isn't just about creating a delicious dessert; it's about creating memories. Imagine a cozy afternoon spent in the kitchen, the sweet aroma of baking filling the air, the gentle hum of the mixer providing a comforting soundtrack to your culinary creation. This isn’t just a recipe; it's an opportunity to slow down, connect with the simple pleasures of cooking, and share the joy of homemade goodness with those you love. Maybe you’ll even share the experience with your children, teaching them the value of patience, attention to detail, and the magic that happens when we combine simple ingredients to create something extraordinary. And when you finally bite into that warm, glazed doughnut, filled with the tangy sweetness of the strawberry-rhubarb chia jelly and the creamy richness of peanut butter, you'll know it was worth every moment.

The journey of a thousand doughnuts:

My own journey with doughnuts began with a simple desire – to recreate that perfect childhood memory of warm, sugary goodness. What started as a simple experiment quickly transformed into a passion. Hours were spent poring over recipes, experimenting with different techniques, and most importantly, tasting the results (someone had to do it!). Through trial and error, I learned to master the art of the perfect rise, the ideal frying temperature, and the precise balance of sweetness and tartness that would make these doughnuts truly exceptional. The journey was filled with floury messes, slightly burnt batches, and moments of sheer frustration, but with each successful doughnut, my confidence grew, and so did my love for the process.

More than just a treat:

This recipe isn't just about creating a delicious dessert; it's about embracing the imperfections, learning from our mistakes, and celebrating the joy of creating something beautiful, delicious and entirely our own. It’s about slowing down and appreciating the simple moments, those moments that often go unnoticed in our fast-paced lives. So whether you’re a seasoned baker or a complete novice, I encourage you to give this recipe a try. It's more than just a recipe; it's an experience, a journey of flavour, and a celebration of the simple joys of life.

Embrace the sweetness; embrace the process; embrace the deliciousness!

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 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 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 3-inch-diameter rounds with 1-inch-diameter holes. 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 until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
• 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 to the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before filling + glazing.
• Combine rhubarb, juice of 1 lemon, honey, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the strawberries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Add chia seeds and mix well. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
• Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
• Add the jelly to a pastry bag fitted with a small circular tip or a ziplock bag with the corner snipped off. Now do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost completely filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
• Line a baking sheet with a wire rack. Dip each doughnut through the glaze covering both sides. Place on the rack to dry. Enjoy!