Baked Donut Monday: Peanut Butter and Chocolate!

Monday, Monday Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

PEANUT BUTTER AND CHOCOLATE DONUTS!

The more baked donuts that I make, the harder it is to come up with new ideas.

So when I realized a co-worker's family member makes baked donuts,

I was quite happy and had the hardest time picking which to adapt.

In the end, Peanut Butter and Chocolate won out because YUM!!!

I wasn't going to change much to Jonathan's recipe,

but I don't do many things the easy way in life,

so of course I had to change a thing or two.

And the biggest change was making them dairy free!

Keep reading to see how these yummy donuts are made.

The Goods:

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Brown Sugar

Unsalted Butter

Creamy Peanut Butter

Egg

Vanilla Extract

Almond Milk

Vinegar

Powdered Sugar

Unsweetened Cocoa Powder

Peanut Butter Chips

Make your homemade almond buttermilk and set aside.

(Simply replace almond milk for regular milk!)

Whisk together the flour, baking powder baking soda and salt.

Set aside.

Mix the butter, peanut butter and brown sugar until light and creamy.

Add the egg and mix completely.

Next add the vanilla and stir until combined.

Now time to add the dry ingredients and almond buttermilk alternately.

Mix in half the dry ingredients...

Now mix in all of the almond buttermilk...

And finally mix the remaining dry ingredients until incorporated. 

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

If you have empty spaces, fill with water to prevent pan from burning!

Bake at 350 degrees in greased donut pan for about 10 minutes.

Depending on your oven, these may take less or more time.

Test with a toothpick - if it comes our clean the donuts are done!

Cool in the pan for a minute or two, 

then transfer to a wire rack to finish cooling.

While donuts are cooling, it's time to make your chocolate glaze!

Whisk together the powdered sugar and unsweetened cocoa powder.

Add 3 tablespoons almond milk and mix to make glaze.

If glaze is too thick, add another tablespoon of almond milk to thin.

These may look like chopped up peanuts,

but really they're chopped up peanut butter chips!!!

Take a cooled peanut butter donut...

And dip the smooth size into the glaze.

So that it's almost half covered and looks something like this!

Immediately after, dip glazed donut into the chopped peanut butter chips.

Space the donuts out on a wire rack in order for glaze to set. 

You can do both the chocolate glaze and peanut butter chips for all the donuts,

or you can be like me and leave some just chocolate glazed.

While both were tasty, I think I liked the simple chocolate best!

Lastly, package up a few of the tasty treats to give away!

Peanut Butter and Chocolate Donuts

Adapted from The Candid Appetite

For the Donuts:

1 Cup All-Purpose Flour

3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/3 Cup Brown Sugar

3 Tablespoons Unsalted Butter

1/4 Cup Creamy Peanut Butter

1 Egg

1 Teaspoon Vanilla Extract

1/2 Cup Almond Buttermilk

For the Glaze/Toppings:

1 Cup Powdered Sugar

3 Tablespoons Unsweetened Cocoa Powder

3 to 4 Tablespoons Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Peanut Butter Chips

1. Make your homemade almond buttermilk and set aside. Simply replace almond milk for regular milk!
2. Whisk together the flour, baking powder baking soda and salt. Set aside.
3. Mix the butter, peanut butter and brown sugar until light and creamy.
4. Add the egg and mix completely.
5. Next add the vanilla and stir until combined.
6. Now time to add the dry ingredients and almond buttermilk alternately. Mix in half the dry ingredients, followed by all of the almond butter milk, and finish with the rest of the dry ingredients.
7. Transfer donut batter to a large zipper bag.
8. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
9. Bake at 350 degrees in greased donut pan for about 10 minutes. Depending on your oven, these may take less or more time. Test with a toothpick - if it comes our clean the donuts are done!
10. Cool in the pan for a minute or two, then transfer to a wire rack to finish cooling.
11. While donuts are cooling, it's time to make your chocolate glaze! Whisk together the powdered sugar and unsweetened cocoa powder. Add 3 tablespoons almond milk and mix to make glaze. If glaze is too thick, add another tablespoon of almond milk to thin.
12. Take a cooled peanut butter donut, dip the smooth side into the chocolate glaze and then immediately into the chopped peanut butter chips.
13. Space the donuts out on a wire rack in order for glaze to set. Once set, dig in and ENJOY!!!