Peanut Butter Chocolate Donuts
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 14 donuts
Complexity: easily
Quantity: 14 donuts
Nutritional value per serving:
Calories 260, total fat 18 G., saturated fats 5 G., proteins 5 G., carbohydrates 22 G., fiber 1 G., cholesterol 23 mg, sodium 128 mg, sugar 13 G.
Calories 260, total fat 18 G., saturated fats 5 G., proteins 5 G., carbohydrates 22 G., fiber 1 G., cholesterol 23 mg, sodium 128 mg, sugar 13 G.
To quickly make fluffy fried donuts with filling, you'll need chocolate-covered peanut butter cookies. This will be the filling. Each cookie is dipped in batter, which also includes peanut butter for a more intense flavor, and deep-fried until golden brown. Then the donuts are dusted with powdered sugar and served with chocolate sauce for dipping. You can never have too much chocolate!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. semi-sweet chocolate granules
- 1/3 cup heavy cream
- 1 cup premium flour
- 3 tablespoons peanut butter powder
- 2 tbsp. granulated sugar
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 1 cup of sour milk or kefir
- 1 large egg, beaten
- 14 chocolate-covered peanut butter cookies, such as Tagalongs (1 box, 180 g), freeze
- 3 tablespoons powdered sugar
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: premium flour, semi-sweet chocolate, chocolate chips (granules), Peanut butter, eggs, cream, sour milk, kefir
Cooking the dish according to the recipe:
- Fill a medium Dutch oven halfway with canola oil and heat to 190°C on a deep-fry thermometer.
- Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just barely simmering. Pour the cream over the chocolate and let it sit for 1 minute. Stir until smooth. Set the chocolate sauce aside; it will thicken while you fry the donuts.
- In a medium bowl, combine flour, peanut butter powder, sugar, baking powder, and baking soda. Add the buttermilk and egg and mix until smooth.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Add 7 cookies to the batter and use a fork to coat them completely. Drop the cookies, one at a time, into the hot oil until all 7 are added. Fry, turning occasionally with a slotted spoon, until the donuts are puffy and golden brown, 2-3 minutes. Using a slotted spoon, transfer the fried cookies to a wire rack set on a baking sheet to drain any excess oil. Fry the remaining cookies in the same manner.
- Place the fried cookies on a serving platter and sprinkle with powdered sugar. Serve immediately with chocolate sauce for dipping.
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