| Portions |
|---|
| Makes 10 doughnuts |
Ingredients
Dough:
- 2 cups (250 g) white bread flour
- 2 tbsp + 1 tsp (30 g) granulated sugar
- 1 tsp (5 g) Kosher salt
- 1 packet (8 g) instant yeast
- 2 large eggs, room temperature
- 5 tbsp (75 g) lukewarm water
- 4 ½ tbsp (65 g) unsalted butter, softened
Peanut Butter Chocolate Crunch Crème Légère:
- ¾ cup (180 g) whole milk
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (85 g) smooth peanut butter (not the natural kind)
- 1 tsp vanilla bean paste
- ¼ tsp Kosher salt
- 2/3 cup (160 g) whipping cream, cold
- 1/3 cup (45 g) honey-roasted or sugar-coated peanuts, finely chopped
- 1/3 cup (40 g) dark chocolate, finely chopped
To Finish:
- 8 cups neutral oil
- 1 cup granulated sugar, for coating
Directions
- We’ll start with the dough. Combine the flour, sugar, salt, yeast, eggs and water in the bowl of a stand mixer fitted with the dough hook. Mix on low for about 2 minutes, just until everything comes together. Increase the speed to medium and knead the dough for 7-8 minutes.
- Add the butter in three additions, mixing well after each one. Once all the butter has been incorporated (this could take a few minutes), continue to knead the dough on medium speed for another 6 minutes. The dough should be smooth, glossy and elastic and feel slightly tacky to the touch. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place it in a warm place (the oven with the oven light on is a good option) to rise until doubled in size, about 1 ½ hours.
- While the dough has its first rise, we’ll make the crème légère (which simply means lightened cream). In a medium mixing bowl, whisk together the yolks and sugar until smooth, then whisk in the cornstarch and set aside. Add the milk to a small saucepan and heat over medium heat until steaming but not boiling (this is important!). Slowly and gently pour the hot milk into the yolk mixture while whisking (I know, I know – this is not easy for one person, especially with hot milk being poured in! A tip – place a damp tea towel under the mixing bowl, this will help it stay in place while you whisk). Pour the mixture back into the saucepan and return it to the heat and cook over medium heat, whisking constantly to prevent burning, until the mixture has thickened and is bubbling – this should only take 1-2 minutes.
- Remove from the heat and immediately whisk in the peanut butter, vanilla and salt until completely smooth. Transfer to a clean mixing bowl, press plastic wrap directly onto the surface and refrigerate until chilled.
- Back to the doughnuts! Cut 10, 4-inch squares of parchment paper and lay them out on a baking sheet.
- Once the dough has doubled in size, deflate it by giving it a gentle punch down, and turn it out onto a lightly floured clean work surface. Divide the dough into 10 equal pieces (about 53-55 g each if you want to be precise), and roll each piece into a tight, smooth ball and place them onto the pieces of parchment paper, ensuring they have a bit of room to grow. Cover loosely with plastic wrap and leave to prove for 45 minutes (in the oven again with the light on). You know they’re ready when they’re about 50% larger than when they started.
- While the doughnuts have their second prove, it’s time to finish the crème légère. Whip the cream to soft peaks. Whisk the chilled peanut butter custard briefly to loosen it up, then gently fold in the whipped cream until it’s smooth and light. Fold in the peanuts and chocolate and transfer to a piping bag fitted with a large round tip and refrigerate until ready to pipe.
- When the doughnuts are almost finished their second prove, add the oil to a large, heavy-bottomed pot and heat to 350°F. Add the granulated sugar to a large mixing bowl and keep it handy, we’ll use once the doughnuts are fried.
- Working in batches of 2 or 3, lift the doughnuts using the parchment squares and carefully lower them into the hot oil, parchment side up. Fry for about 2 minutes or so on the first side, then flip and fry for another 2 minutes until golden on both sides. The parchment will release from the doughnuts, and you can use a pair of metal tongs to fish it out. When frying in batches like this, make sure to keep an eye on the oil temperature, we’re looking at having it at 350°F the whole time.
- Using a slotted spoon, transfer the fried doughnuts to a wire rack set over a paper towel lined baking sheet and let them sit for 30 seconds or so, then gently toss in the granulated sugar until nicely coated. Repeat with the remaining doughnuts. Allow the doughnuts to cool completely before filling.
- We’re nearly there I can almost taste them! Using a small knife or a skewer, poke a hole in the side of each of the doughnuts and gently work it in to create an opening for the filling. Pipe the filling generously into each doughnut hole until it feels noticeably heavier and has puffed out a bit. Continue to fil the doughnuts until a bit of the filling pops out of the opening. Enjoy!