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PB and Honey Donuts with Honey Roasted Peanuts

PB and Honey Donuts with Honey Roasted Peanuts

These PB and Honey Donuts feature airy yeasted donuts stuffed with a creamy peanut butter and honey filling and topped with a vanilla glaze and a sprinkling of crushed honey-roasted peanuts.
Prep Time 35 mins
Cook Time 15 mins
Proofing/chilling time 3 hrs 30 mins
Course Dessert
Servings 12 donuts


  • 1 Candy Thermometer
  • 1 Large Cast Iron Skillet
  • 1 piping bag
  • 1 small round piping tip or bismark tip
  • 1 stand mixer with a dough hook and whisk
  • 1 Rolling Pin


Donut Dough

  • ½ cup milk I used 2%
  • 2 tbsp dry active yeast
  • ¼ cup +1 tsp granulated sugar
  • cups all-purpose flour
  • 2 large eggs room temperature
  • 2 tbsp unsalted butter room temperature
  • tsp kosher salt
  • ½ tsp nutmeg
  • neutral oil for frying

Peanut Butter & Honey Filling

  • tsp powdered gelatin
  • ¼ cup cold water
  • ½ cup milk I used 2%
  • 375g (13oz) smooth peanut butter not the natural kind
  • cup honey
  • ¼ tsp kosher salt
  • 1 cup heavy cream

Vanilla Glaze

  • cups confectioners' sugar sifted
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • ¼ cup heavy cream
  • ¼ tsp kosher salt
  • yellow color gel optional


  • 1 cup honey-roasted peanuts crushed


For the Donuts

  • Heat the milk to 90° F. Add the yeast and a teaspoon of sugar and stir to combine. Set the mixture aside. Let sit for 10 minutes or until foamy.
    ½ cup milk, 2 tbsp dry active yeast, ¼ cup +1 tsp granulated sugar
  • Pour the milk mixture into the bowl of a stand mixer. Add the remaining sugar, eggs, butter, salt, nutmeg, and the flour. Lock the bowl into the mixer fitted with a dough hook and mix on low until a dough begins to form. This should take about 10 minutes.
    ¼ cup +1 tsp granulated sugar, 2½ cups all-purpose flour, 2 large eggs, 2 tbsp unsalted butter, 1½ tsp kosher salt, ½ tsp nutmeg
  • Transfer the dough to a floured surface and knead until smooth and elastic. This should take about 5-7 minutes. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover and let rise for an hour and a half or until doubled in size. **
  • Once the dough has risen, transfer it to a well-floured surface and roll it out to a 1/4 inch thickness. Cut 12-14 donuts out of the dough using a 2 1/2 - 3 inch biscuit cutter. *** Transfer the cut donuts to a large baking sheet dusted with flour. Cover with a tea towel and let rise for 1 hour. The donuts will puff up slightly.
  • When your donuts have risen, heat 3 1/2 inches of oil in a large cast-iron skillet to 375° F. Add 4-5 donuts to the oil at a time depending on the size of your pan. Fry the donuts until golden on each side. About a minute on each side. 
    neutral oil
  • Transfer the fried donuts to a plate lined with a paper towel. Set them aside to drain and cool for about 30 minutes.

For the Filling

  • While the donuts are on their first rise, make the filling. Sprinkle the gelatin over the water and set it aside to gel. This should take about 10 minutes.
    2¼ tsp powdered gelatin, ¼ cup cold water
  • In a medium-sized bowl whisk to combine the peanut butter, honey, milk, and salt. Set it aside.
    ½ cup milk, 375g (13oz) smooth peanut butter, ⅓ cup honey, ¼ tsp kosher salt
  • Pour the cream into a separate bowl and using a hand mixer or a stand mixer, whisk until stiff peaks form. Set the cream aside.
    1 cup heavy cream
  • Place the gelatin in the microwave and heat it in 15-second bursts until it becomes liquid. Whisk the melted gelatin into the peanut butter mixture.
  • Fold the whipped cream into the peanut butter mixture, cover, and transfer the bowl to the fridge. Let it chill for 2 hours.

For the Glaze

  • Place all the glaze ingredients in a bowl and whisk to combine. ****
    1½ cups confectioners' sugar, 3 tbsp unsalted butter, 1 tsp vanilla extract, ¼ cup heavy cream, ¼ tsp kosher salt, yellow color gel

To Assemble

  • Take the Peanut Butter and Honey filling out of the fridge and give it a stir to loosen it up.
  • Transfer the filling to a large piping bag fitted with either a small round tip or a bismark tip. Pipe the filling into each donut until they become heavy and the filling starts to push back on you.
  • Working with one donut at a time, dip the donuts into the glaze and transfer them to a cooling rack. Immediately sprinkle with the crushed peanuts. Leave the glaze to set for 1 hour prior to serving.
    1 cup honey-roasted peanuts


** You can also let the dough rise overnight in the fridge.
*** You can knead the scraps of dough back together and roll them back out ti get more donuts but make sure you let the dough rests for 15 minutes prior to rolling it back out. Only do this once.
**** Make the glaze just prior to using it.
Keyword donuts, honey, mousse, peanut butter, peanuts