Peanut Butter Cream Doughnuts
Recipe GLPR5b96faccc9499e
Fluffy homemade doughnuts filled with a creamy peanut butter and Greek yogurt filling, topped with a rich chocolate glaze and colorful sprinkles. These indulgent breakfast treats are quick to make using refrigerated biscuits and perfect for weekend brunch or special mornings.
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Ingredients
1 can (8 count) Pillsbury Grands Homestyle Biscuits
Vegetable oil, for frying
1 cup vanilla Greek yogurt
1/2 cup creamy peanut butter
4 tablespoons powdered sugar
2 teaspoons vanilla extract
4 tablespoons nonfat or whole milk
2 tablespoons cocoa powder
Colorful sprinkles, for topping
Directions
Pour vegetable oil into a heavy-bottomed pot and heat to 350°F using a candy or deep-fry thermometer to monitor the temperature throughout cooking. This temperature is important for proper browning and food safety. Working in batches of 2–3 biscuits at a time depending on pot size, carefully place biscuits into the hot oil. Fry for approximately 3 minutes, turning halfway through, until the doughnuts achieve a deep golden brown color on all sides.
Using a slotted spoon, remove the fried doughnuts from the oil and transfer to a paper towel-lined baking sheet. Allow them to cool and drain completely.
While the doughnuts cool, prepare the peanut butter filling by combining the Greek yogurt, creamy peanut butter, powdered sugar, and vanilla extract in a medium bowl. Whisk together until smooth and well combined.
Gradually add the milk to the filling mixture, whisking continuously. Start with 2 tablespoons and add up to 2 more tablespoons as needed until the filling reaches the consistency of thick pudding. The exact amount needed may vary depending on the brand of yogurt used.
Transfer the peanut butter filling to a pastry bag fitted with a round piping tip (such as Wilton 230 or equivalent). Alternatively, use a squeeze bottle or a ziplock bag with a small hole cut in the corner. Insert the pastry tip into the center of each cooled doughnut and pipe filling inside. You may rotate the doughnut 90 degrees and pipe again to ensure thorough filling. The filling is complete when a small amount squirts out as you remove the tip.
Prepare the chocolate glaze by whisking together the cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk in a small bowl until smooth. Add up to 1 additional tablespoon of milk if needed to reach a dippable consistency. Dip the top of each filled doughnut into the chocolate glaze, allowing excess to drip off.
Place the glazed doughnuts on a wax paper-lined baking sheet and immediately top with colorful sprinkles. Allow the glaze to dry completely, approximately 30 minutes to 1 hour, before serving.
