Peanut butter and jelly doughnuts Recipe

Ingredients

PEANUT BUTTER GLAZE

	PREP TIME 45m	COOK TIME 2h15m	TOTAL TIME 3h
YIELD 12 servings

MICROWAVE milk until warm, 45 sec. Pour into bowl of a stand mixer fitted with dough hook. Add yeast and stir. Let stand for 10 min.
BEAT in granulated sugar, butter, egg and salt. Add flour. Beat on medium-high until dough forms a ball and pulls away cleanly from the sides and bottom of the bowl, about 5 min. (Mixer may move around the counter during beating process.)
SPRAY a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
SCRAPE dough out of mixer bowl into oiled bowl. Lightly oil top of dough and cover with a damp tea towel (not terry cloth).
Let stand in a warm place until dough doubles in size, about 1 hour.
ROLL out dough on a floured surface to 1/2 to 3/4 in. thick. Using a 3-in. round cutter, cut into 12 rounds.
Transfer to prepared sheet. Cover with same damp tea towel and let stand until doughnuts double in size, about 45 min.
POUR oil into a pot until it reaches 1 in. up the sides. Clip a deep-fry thermometer to the side.
Heat over medium until temperature reaches 350F. Adjust heat as necessary to keep temperature at 350F during cooking.
Fry doughnuts, 4 at a time, flipping halfway through, until golden, 3 to 4 min. Drain on paper towels.
POKE a hole into the side of each doughnut with a medium round piping tip. Attach tip to a piping bag and fill bag with grape jelly. Pipe jelly into holes.
WHISK icing sugar with peanut butter and water in a small bowl until smooth. Spread glaze over tops of doughnuts.