PB&J
- 30m Prep Time
- 15m Cook Time
- 1h 0mReady In
These PB&J doughnuts are filled with creamy peanut butter and raspberry jam, then glazed with honey. They are best eaten fresh.
Ingredients
- 1 raised dough of choice
- 118 ml creamy peanut butter
- 29.6 ml confectioners’ sugar
- 29.6 ml heavy cream
- 59.1 ml raspberry jam
- 1 Honey glaze
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.1 mg
- Iron: 2.26 mg
- Magnesium: 218 mg
- Phosphorus: 441 mg
- Potassium: 734 mg
- Zinc: 3.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 raised dough of choice
- 118 ml creamy peanut butter
- 29.6 ml confectioners’ sugar
- 29.6 ml heavy cream
- 59.1 ml raspberry jam
- 1 Honey glaze
Let's Cook
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Step 1.
Prepare the chosen raised dough for filled doughnuts, then fry or bake as directed. Let the doughnuts cool completely before filling.
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Step 2.
In a medium bowl, beat the creamy peanut butter, confectioners' sugar, and heavy cream together until smooth and light. Cover the bowl with plastic wrap and refrigerate for about 15 minutes to firm up.
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Step 3.
Spoon the chilled peanut butter cream into a pastry bag fitted with a Bismarck (#230) tip. Hold a cooled doughnut in one hand, plunge the tip into the side of the doughnut about 3/4 inch deep, and gently squeeze the bag to fill, withdrawing the tip slowly as you squeeze. You will feel the doughnut expand slightly. Repeat with the remaining doughnuts.
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Step 4.
Spoon the raspberry jam into another pastry bag fitted with the same size Bismarck tip. Fill each doughnut through the same hole used for the peanut butter, angling the tip up slightly and being careful not to puncture the surface.
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Step 5.
Glaze the top of each filled doughnut with the honey glaze and allow the glaze to set before serving. Serve immediately to avoid sogginess.