These homemade donuts are cut from a yeast dough, fried, piped with a raspberry jam, then dipped in a crunchy glaze made with Peanut Butter & Co Crunch Time, confectioners’ sugar, butter, and cinnamon. What better way to combine PB&J?!

  • Yield:13 Donuts
  • Prep Time:20 Minutes
  • Cook Time:30 Minutes
  • Total Time:50 Minutes (plus hours of rising)


1 (1/4-ounce) envelope active-dry yeast 

1/2 cup whole milk, warm (about 105-115°F) 

2 cups all-purpose flour 

1 tsp. ground nutmeg 

1/2 tsp. salt 

1/4> cup sugar plus a pinch 

1 large egg, room temperature 

8 tbsp. unsalted butter, melted and warm, divided 

Canola oil for deep frying 

3/4 cup seedless raspberry jam 

For the Glaze: 

1 tbsp. butter 

1/4 cup Peanut Butter & Co Crunch Time

1/2 cup confectioners’ sugar 

Pinch cinnamon 


  1. In the bowl of an electric mixer (fitted with dough hook), combine yeast, milk and a pinch of sugar. Let stand until frothy, about 5 minutes. Meanwhile, whisk together flour, nutmeg, salt and sugar in a medium bowl. In a separate bowl, whisk together 7 tablespoons butter and eggs until thoroughly blended. 

  2. Whisk in butter and egg mixture into milk mixture. With mixer on low speed, add flour mixture in ¼-cup spoonfuls. Continue to beat dough after flour is added until dough pulls away from sides of bowl, about 5 minutes. Brush bowl and top of dough with remaining butter; cover with plastic wrap and refrigerate overnight to rise. 

  3. Line 2 baking sheets with parchment and lightly dust with flour. Divide dough into two portions; roll each into ½-inch thickness. Use a lightly floured 2-inch round cutter to cut dough into rounds and transfer to prepared baking sheets to rise until doubled in volume, about 1 hour. 

  4. Meanwhile, make glaze: heat butter, peanut butter, confectioners’ sugar and cinnamon in a medium saucepan until combined. Set aside and stir occasionally. 

  5. Pour oil in a medium saucepan to a depth of about 2 inches (about 6 cups). Heat oil over medium until it reaches about 370°F. Working in batches of about 3 doughnuts at a time, fry doughnuts until golden brown, 1 to 2 minutes per side. Use a slotted spoon to transfer doughnuts to a paper-towel lined baking sheet. Let doughnuts drain until cool enough to handle, about 5 minutes. 

  6. Spoon jam into a pastry bag fitted with a metal tip. Insert tip into one side of doughnut; press in filling until doughnut bulges. Dip doughnuts into glaze, transferring to a wire rack as they are dipped. 

Tags: Breakfast Brunch Crunch Time Dessert Donuts Peanut butter Peanut Butter & Co. Peanut Butter and Jelly Snack Sweets Uncategorized Vegetarian video recipe videos youtube