Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (or active dry yeast)
- 1/2 tsp salt
- 3/4 cup warm milk (110°F)
- 2 tbsp unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk or water (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- 1/4 cup chopped peanuts (optional)
- Melted peanut butter for drizzle (optional)
Instructions
- If using active dry yeast, dissolve in warm milk with a pinch of sugar; let it bloom for 5 minutes.
- Whisk together flour, sugar, and salt.
- Beat egg with butter and vanilla until smooth.
- Add yeast mixture and wet ingredients to dry mix; knead until smooth and elastic, 8 minutes by hand or 5 with a mixer.
- Cover and let rise until doubled, about 1–1.5 hours.
- Roll dough to 1/3 inch thickness and cut donuts. Let rest 20 minutes.
- Preheat oven to 350°F. Bake donuts 10–12 minutes until golden.
- Beat cream cheese and peanut butter until smooth, then gradually add powdered sugar and vanilla. Thin with milk if needed.
- After cooling, fill donuts with peanut butter cheesecake mixture using a piping bag.
- Make glaze by combining powdered sugar, milk/water, and vanilla. Dip donut tops and sprinkle peanuts or drizzle melted peanut butter.
- Allow to set and serve fresh.
Notes
- Best enjoyed the day they are made for optimal taste.
- Adjust sweetness by varying powdered sugar in filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian