Peanut Butter Bourbon-Filled Doughnuts

If you ask me, there’s a good bit of subject matter that Dale Carnegie neglected to cover in his book “How to Win Friends & Influence People”. I think a chapter on doughnuts would have been appropriate. Years ago when I worked in an office environment I would sometimes bring doughnuts to my co-workers, and those who had squabbled just one day earlier conceded to speak a few polite words over a box of glazed and jelly-filled. Segregated groups came together. White coats and secretaries stood around exchanging pleasantries “Isn’t it nice out today? These are my favorite!”

Such is the magic of doughnuts. Believe it!

I’ve had the idea for these doughnuts ever since my visit to New York last year. My agent Lindsay took me to The Breslin for breakfast, and they served up a crazy good peanut butter bourbon sandwich. It looked a little like a doughnut to me, and it tasted even better than it looked! I made a mental note – try this at home.

My pastry is definitely different than what I sampled at the Breslin, but it has the flavor I wanted to capture with a peanut butter-bourbon filling. 

Goodie Bags from Hey YoYo.

This symphony of sweet begins with a puffy yeast-risen doughnut, then it’s filled with bourbon-spiked peanut butter pastry cream. It’s dipped in shiny semi-sweet chocolate glaze and topped with peanut butter chocolate chip streusel. All of this peanutty goodness practically begs for a sprinkling of sea salt on top, so I went for it! And you should too if you’re feeling the salty-sweet love.

Admittedly, there are several steps to making these, but I’ve made sure to give you a doughnut recipe that is well worth the effort. I mean, if you’re going to go through the double raising, frying, filling, dipping and streusel-ing then a mere dozen seems like an inadequate reward. This recipe makes about 30, so there’s plenty to share and enjoy! They might even be a perfect Dad’s Day treat for the special guy in your life.

Peanut Butter Bourbon-Filled Doughnuts

[click for printable version]

Yield: 25-30 doughnuts

Source: SprinkleBakes original recipe

Prep: 5 hours

Total time: 5 hours 40 minutes



Since there are quite a few steps in this recipe, I suggest spreading out the work over two days. Make the streusel and pastry cream the first day, and save the dough-raising and assembly for the second day.

I used Wild Turkey American Honey bourbon because of its sweet, mellow flavor, but you can substitute your favorite brand. The bourbon can also be completely omitted from the pastry cream, if desired.



Streusel topping

1/2 cup all-purpose flour

1/3 cup natural crunchy peanut butter (low or no-sugar/salt)

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

2/3 cup mini chocolate chips

  1. Preheat oven to 350°. Place the flour, peanut butter,
    sugar, brown sugar and salt in a small bowl.  Pour in the melted butter and mash the
    ingredients together with a fork.  Pour the
    mixture onto a metal baking sheet and bake for 5-10 minutes or until golden and
    fragrant.
  2. Let the streusel cool on the pan completely.  Crumble streusel with your fingers and mix in
    the 2/3 cup chocolate chips. Reserve for later use.

Peanut butter pastry cream

2 cups milk or cream, divided

1/4 cup cornstarch

3/4 cup granulated sugar

2 whole eggs

4 egg yolks

3/4 cup smooth or chunky natural peanut butter (low or
no-sugar/salt)

1/8 teaspoon salt

1/4-1/2 cup (to taste) Kentucky Bourbon

  1. In a medium bowl, whisk cornstarch in 1/2 cup of milk,
    set aside. Combine the remaining milk and sugar in a medium saucepan; heat
    until the mixture just starts to bubble.
    Remove from heat.
  2. Beat the whole eggs and yolks into the cornstarch/milk mixture.  Pour 1/3 of the boiling mixture
    into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining milk mixture to a
    boil.  Pour in the hot egg mixture in a
    stream, whisking constantly until the mixture thickens.  Remove from heat and stir in the peanut
    butter.  Whisk until the peanut butter is
    melted and well combined. Add the salt. Stir in bourbon to taste. Transfer to a bowl and cover with plastic wrap; place
    in the refrigerator until ready to use.

Doughnuts

2 tablespoon + 2 teaspoon active dry yeast, divided

2 cups whole fat half & half, heated to 110˚F, divided

4 to 5 cups bread flour, divided

1/4 cup superfine sugar

1 teaspoon salt

2 teaspoon vanilla extract

6 egg yolks

1/2 cup unsalted butter, melted and cooled slightly

Vegetable oil for frying

  1. In a medium bowl dissolve 2 tablespoons of yeast into 1 1/2 cups
    of the half & half. Add 1 1/2 cups of the bread flour and stir until a
    smooth paste forms. Cover bowl with plastic wrap and let rest in a warm spot
    for about 30 minutes.
  2. While you wait for the paste mixture to rest, combine the
    remaining half & half and yeast in the bowl of a stand mixer fitted with
    the paddle attachment.  Stir to
    combine.  When the paste mixture has
    rested (and has risen a bit) add it to the mixer bowl along with the vanilla
    and egg yolks. Mix until smooth. Turn off the mixer and add 2 cups of the
    remaining flour and top with the sugar and salt. Mix on low for about 30
    seconds or until the dough starts to come together. Add the melted butter and
    mix until it becomes incorporated, about 30 seconds to 1 minute.  Switch to a dough hook and add more flour
    gradually, about 1/4 cup at a time with the mixer turned off.  Knead the dough at medium speed between
    additions until the dough pulls completely away from the sides of the bowl and
    is smooth and not too sticky.  You may
    not have to use all the remaining flour. The dough will be very soft but not
    very sticky.  Put the kneaded dough into
    a large bowl that has been greased with shortening.  Turn the dough over to coat.  Cover the bowl with plastic wrap and let it
    sit in a warm place for 30 minutes.  After it has rested, gently punch down the
    dough and refrigerate for at least 2 hours.
  3. Line a baking sheet with a lightly floured tea towel.  Lightly flour a work surface and roll out
    dough to 1/2 inch thick. With a 3” pastry ring or cookie cutter, cut out rounds.
  4. Place the doughnuts on the lined baking sheet 1 inch apart
    and cover with plastic wrap.  Let sit in
    a warm spot to proof until they almost double in size, about 30 to 40 minutes
  5. While you wait for the donuts to rise, heat a heavy-bottomed
    pot with at least 2 inches of oil until a thermometer registers 360˚F.  Keep an eye on that thermometer!  It’s very easy for oil to overheat, so you
    may have to adjust the dial on your range to keep the heat at a steady
    temperature.
  6. Carefully place the cut donuts in the oil.  Fry donuts for 1-2 minutes on each side, or
    until a light golden color is achieved.
    Remove with a slotted spoon and drain on a baking sheet lined with paper
    towels.  Let cool.

Chocolate glaze

1/2 cup unsalted butter

1/4 cup whole milk, warmed

1 tablespoon dark corn syrup *optional

2 teaspoons vanilla extract

4 ounces semisweet chocolate, chopped

Pinch of salt

2 cups confectioners’ sugar, sifted

  1. Combine butter, milk, corn syrup, and vanilla in medium
    saucepan and warm over medium heat until butter is melted. Decrease the heat to
    low, add the chocolate, and whisk until melted.  Add the pinch of salt.
  2. Turn off heat, add the
    powdered sugar, and whisk until smooth. Allow the pan to stay on the warm stove eye while you dip the doughnuts.

*The corn syrup adds shine to the glaze.  It can be omitted if desired



Assembly

Sea salt, if desired.

  1. Transfer the pastry cream to a piping bag fitted with a large plain pastry tip. Place the tip inside the doughnut and squeeze about 2 tablespoons of cream into each pastry. You should feel the doughnut expand slightly in your hand.
  2. Dip the tops of each doughnut into the glaze and allow the excess to run off. Let each donut stand for 30 seconds to 1 minute before topping with the streusel. Sprinkle with sea salt if desired.
  3. Keep assembled doughnuts in an air-tight container. On assembly day, doughnuts can stay at room temperature for several hours, but do not exceed 12 hours. These are best eaten fresh, but you can refrigerate leftovers and gently re-heat doughnuts in the microwave before serving.
Follow:
Subscribe
Notify of
guest
52 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Unknown
Unknown
7 years ago

Peanut butter addict here. the use of bourbon is new to me. I never knew the two could work together. I will take your advice and try this combo more often. These look delicious!

Alayna @ Thyme Bombe
Alayna @ Thyme Bombe
7 years ago

This is all of my favorite things in one place – bourbon, doughnuts, peanut butter, crumbly toppings, salted chocolate. I'm just completely stunned and in awe of them!

Abby @ The Frosted Vegan
Abby @ The Frosted Vegan
7 years ago

O.M.G. Girl! I'm drooling into my keyboard!

Erin @ The Spiffy Cookie
Erin @ The Spiffy Cookie
7 years ago

Those look beyond amazing

Mostly Food and Crafts
Mostly Food and Crafts
7 years ago

I have no words – this is just wow!

Unknown
Unknown
7 years ago

my mouth is melting just looking at your pics!!!!
i bet they're yummies!!!!

xoxo,Meg of Sweet Gala's

Rosa's Yummy Yums
Rosa's Yummy Yums
7 years ago

Oh, lordy! Those doughnuts look and sound out-of-this-world!!!!

Cheers,

Rosa

Heather @ Snookies Cakes
Heather @ Snookies Cakes
7 years ago

I've never made donuts before, but these look so good!

Rosie
Rosie
7 years ago

These look so amazing! I would have to butcher your lovely recipe and omit the bourbon if I were to make them, but peanut butter and chocolate is still a total winner! Love your styling, as always.

http://www.ciderwithrosie.com

Leah | So, How's It Taste?
Leah | So, How's It Taste?
7 years ago

Whoa, I need these in my life!

Heather
Heather
7 years ago

Best. Doughnuts. EVER.

Anonymous
Anonymous
7 years ago

They remind me a bit of German Fastnachtskrapfen, which are also fried and can have a liquor-filling. These look so amazing that I will give them a try although I am a little afraid of the frying-process! They seem to be the perfect treat to reward myself next week, after my wisdom teeth removal surgery this Saturday and the following days of just soup and ice-cream…

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
7 years ago

These are stunning! LOVE this idea!

Joy @ Baking-Joy
Joy @ Baking-Joy
7 years ago

These look amazing! Wow 🙂

Pink Patisserie
Pink Patisserie
7 years ago

I have been dreaming of a doughnut like this for some time! So happy you've read my mind. 🙂 I cannot wait to give these a go. Beautiful!

Unknown
Unknown
7 years ago

These doughnuts do indeed sound magical! Excuse me while I clean the drool off of my keyboard!

Linda Vandermeer McCubbin
Linda Vandermeer McCubbin
7 years ago

Wow these look awesome.

Anonymous
Anonymous
7 years ago

OMG, these look SO good! Can you come over for breakfast tomorrow? 😉

Esther @ cuteheads
Esther @ cuteheads
7 years ago

i am going to dream of these tonight. they look AMAZING.

meghan silva
meghan silva
7 years ago

These look delicious , I love that its got a surprise filling .

Meghan Silva's Blog

Eden
Eden
7 years ago

I've always wanted to attempt doughnuts, and I will definitely have to try these! Incredible, as always 🙂

http://www.jarofflowers.blogspot.com

nessa
nessa
7 years ago

These are insane! Where did you get the napkins from?

Unknown
Unknown
7 years ago

These look positively amazing! I kind of just want to dive into that filling 🙂

Jenna@Littlekitchenbigflavors
Jenna@Littlekitchenbigflavors
7 years ago

These look ahh-mazing.

the baking cup - carolina
the baking cup - carolina
7 years ago

i love everything peanut butter and add donuts to it – oh sweet mother of sweets – delicious!

Tieghan
Tieghan
7 years ago

YES!! Girl these look amazing!! Stunning and delicious and I need one!

Bellenza Bistro
Bellenza Bistro
7 years ago

Thanks for the warning about the multi-step process for these! But as you said, you made sure the recipe yield is worth the effort! YUMMMM 🙂

Laura Dembowski
Laura Dembowski
7 years ago

Oh my God, these look and sound incredible! Love the addition of the bourbon.

Kris
Kris
7 years ago

These look absolutely amazing, i'm obsessed with peanut butter and donuts are definitely my favorite sweet!
Kris
sissysclosetxo.blogspot.com

Julia
Julia
7 years ago

Amazing how doughnuts completely changes a work environment, so true!
Holy MOTHER, killer recipe!!

vanillasugarblog
vanillasugarblog
7 years ago

peanut butter pastry cream?
oh heather, you are a love.
let's runaway together ok?
lol

ashley - baker by nature
ashley - baker by nature
7 years ago

Um, I'm pretty much floored by these doughnuts. I am a bourbon FANATIC and peanut butter is like… sacred, so I need these. Also need to check out that spot for brunch!!

Colette (Coco)
Colette (Coco)
7 years ago

Oh, donuts & bourbon, every manly man's dream!

Averie @ Averie Cooks
Averie @ Averie Cooks
7 years ago

Heather they are just amazing! From the PB filling the the bourbon!! To the chocolate to the fact that the dough itself looks incredible! Pinned!

Amy
Amy
7 years ago

You are so smart! I normally brought cookies into work, which normally got a few smiles out of people, but it never sparked conversation between terse coworkers… Now I know the secret is donuts, we'll never have that problem again!

Mostly Food and Crafts
Mostly Food and Crafts
7 years ago

I wanted to let you know I featured this today in my "What I Bookmarked This Week" post – stop by and see!

We Are Not Martha
We Are Not Martha
7 years ago

OMG these are some of the most beautiful doughnuts I've EVER seen. Ever. And I can definitely see how they'd help anyone win friends… Can I be your friend?? 🙂

Sues

petal and plume
petal and plume
7 years ago

delicious overload! this is all kinds of perfect
xx
http://petalandplume.blogspot.ca/

Sarah
Sarah
7 years ago

This is everything I want and more… Thank you for this wonderful creation!

Josephine
Josephine
7 years ago

Oh my gosh, wow. They're gorgeous.
I just came by your blog, and I'm already in love. @0@

joyjoii+ {food, fashion, lifestyle} 

test it comm
test it comm
7 years ago

How insanely good do these sound?

Kiran @ KiranTarun.com
Kiran @ KiranTarun.com
7 years ago

OMG!! This looks insanely gooooooddd!!!

Nicole
Nicole
7 years ago

You have to be a genius to come up with something like that!

Megan
Megan
7 years ago

I need a donut this weekend for realz!

Sam
Sam
7 years ago

Made these last night huge hit! Just follow the instructions for the dough don't be intimidated. Thanks for the challenge. I can now check donut making off the list 🙂

Anonymous
Anonymous
7 years ago

That's about as close as you can get to a literal party in your mouth.

Ellie
Ellie
7 years ago

If I want to make these for an early-ish breakfast, can the dough sit in the fridge over night? I note that you say to refrigerate it for "at least" 2 hours– would 8 ruin them?

Heather Baird
Heather Baird
7 years ago

Hi Ellie!
You should have no problems with 8 hours of refrigeration. Go for it!

Kris @BevMo
Kris @BevMo
7 years ago

These look awesome! Sharing with our facebook peeps today. @bevmo

Anonymous
Anonymous
7 years ago

I'd love to make these for a brunch as the peanut-butter bourbon mix would be a hit, but one of my guests is allergic to chocolate. What do you think would be a good substitute for the chocolate glaze? I can just omit the chips from the streusal but I'm having trouble thinking of a well coordinated glaze…