These donuts are sweet, tender pillows of peanut buttery goodness. Pair em with a dark-as-night chocolate glaze and you’ll be in donut heaven.
For the Donuts:
4 T unsalted butter
½ C smooth peanut butter
⅓ C dark brown sugar
⅓ C granulated sugar
1 large egg
1 egg yolk
½ tsp salt
½ C milk
¼ C plain yogurt
1 C all-purpose flour
2 tsp baking powder
For the glaze:
1 T unsweetened cocoa powder
3 T brewed coffee
½ C dark chocolate chips or chunks
1 T coconut oil
½ C powdered sugar
⅛ tsp salt
Preheat your oven to 350°F.
Grease a donut pan with non-stick spray and set aside.
In a large bowl, microwave the butter and peanut butter until melted, about 30-60 seconds. Whisk to combine and let cool for five minutes.
Add the brown sugar, granulated sugar, egg, egg yolk, salt, milk, and yogurt. Whisk thoroughly.
Add the flour. Then sprinkle the baking powder evenly over the surface of the flour. Mix just until no more dry spots remain and dough is relatively smooth.
Transfer half of the dough to a gallon zip-top bag, forcing all the dough down towards one of the bottom corners of the bag. Snip the corner of the bag with scissors (about a ½ inch up) and pipe the dough into your prepared pan, filling each well about 2/3’s full. This is a tricky balance to strike – too much dough and the donuts won’t really have a discernible hole because the batter will rise up too far, too little and the donuts can be a little bit dry.
Bake for 11-13 minutes, or until the top of the donuts spring back when gently pressed.
Let cool in pan for five minutes, then invert onto a wire rack to cool completely.
Re-grease your pan and repeat with remaining dough.
To make the glaze. In a small bowl whisk together the cocoa powder and coffee until smooth. Set aside.
Microwave the chocolate and coconut oil in 20 seconds bursts, stirring in between each, until melted.
Add the powdered sugar, salt, and cocoa powder mixture to the melted chocolate and whisk until smooth.
Glaze the donuts by dunking each one top down into the glaze, letting the excess drip off. Then set glaze side up on a cooling rack. The glaze will set up as it sits.
Optional: garnish with chopped peanuts.
If you don’t have a donut pan you can also make these in muffin tins. The bake time will be slightly longer. I would begin checking at 15 minutes.
Keywords: baked donuts, chocolate peanut butter dessert, easy donuts