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This is one of my first peanut butter–based donut recipes, and it’s still my very favorite. When I get in the mood for something completely different, this is the recipe I turn to. When they are finished, I love adding a chocolate glaze to the top. After all, who can resist the combination of peanut butter and chocolate?
Ingredients
1 egg, beaten
1⁄2 cup sugar (white)
1⁄4 cup brown sugar
1 cup buttermilk (2% or whole milk will also do)
2 tablespoons canola oil
1⁄2 teaspoon vanilla
1 cup all-purpose flour
1 tablespoon baking powder
1⁄4 teaspoon salt
1⁄2 cup peanut butter (I like chunky, but smooth works fine too.)
Directions
Heat enough canola oil on the stovetop to 360°F while you prepare the batter. In a large bowl, beat the egg, and then slowly stir in the sugar. Once it is incorporated, add the buttermilk, oil, and vanilla, stirring well. Sift in the dry ingredients one at a time, and fold it all into the batter. Add the peanut butter last, mixing it in thoroughly so you get that taste with every bite.
Rake a tablespoon of batter into the fryer when the oil is up to temperature. If the batter doesn’t immediately rise to the surface, take a chopstick and gently pry it up from the bottom, being careful not to burn yourself on the hot oil. After 2 minutes, flip the donut balls to the other side if they haven’t done it themselves, and fry for another full minute. These times may vary depending on your oil, the amount of batter you use, and the barometric pressure, for all I know! Watch them, and remove them when they turn a nice shade of gold.
For sheer perfection, add a chocolate glaze and enjoy!
Makes 6 to 10 donut rounds, depending on your scoop methods.