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Recipes > Peanut Butter Baked Donuts

Peanut Butter Baked Donuts

If you love glazed donuts, you're in for a treat! Here's an easy way to whip up peanut butter baked cake donuts with a delectable peanut butter glaze. They're delightful snacks, for a special brunch or everyday breakfast.

Prep

25 mins

Bake

20 mins

Total

45 mins

Yield

12 Donuts

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Ingredients

Donuts

  • Cake Flour — 2 cups, sifted
  • Granulated Sugar — 3/4 cup
  • Baking Powder — 2 teaspoons
  • Salt — 1 teaspoon
  • Buttermilk — 3/4 cup
  • Eggs — 2, lightly beaten
  • Vanilla — 1 teaspoon
  • Butter — 2 tablespoons, melted
  • Non-Stick Vegetable Pan Spray — as needed

Peanut Butter Glaze

  • Confectioners’ Sugar — 1 cup
  • Creamy Peanut Butter — 1 tablespoon
  • Milk — 2 tablespoons
  • Vanilla — 1/2 teaspoon

Featured Products

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.20

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.25

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

Instructions

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  1. Preheat oven to 425F. Spray Donut Pan with vegetable cooking spray
  2. Make the donuts: In large bowl, sift together flour, sugar, baking powder, and salt.
  3. Add buttermilk, eggs and butter to dry ingredients. Beat until just combined.
  4. Fill each pan cavity approximately 2/3 full.
  5. Bake 7-9 minutes or until the tops of the donuts spring back when touched.
  6. Let cool in pan 4-5 minutes before removing.
  7. Make the glaze: In a medium bowl, combine the peanut butter, milk and vanilla with a whisk until fairly smooth.
  8. Add in the confectioners’ sugar until combined.
  9. Mix donut glaze in a bowl larger than the donuts.
  10. Pick up donuts and dunk upside down into the glaze until coated as much as desired, letting some excess drip off.
  11. Set donuts glazed side up, on a cooling rack with parchment beneath to catch drips until set.
  12. For the topping: Let the glaze set and then drizzle with Wilton Chocolate Brownie Batter Dessert Drizzle. If desired, finish with chopped peanuts and or mini peanut butter cups.

Tips

Education

Baking School

Bake of the Week

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CAKE FLOUR 1KG (#1208)

3.45

CASTER SUGAR 1KG (#1417)

3.20

ICING SUGAR SNOW WHITE 500G (#9793)

2.60

MADAGASCAR VANILLA EXTRACT 8OZ (#56253)

63.70

FINE SEA SALT 1KG (#58415)

3.35

BAKING POWDER 100G (#62712)

2.25

BUTTERMILK 600ML (#65340)

8.70

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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