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Chocolate Peanut Butter Doughnuts with Salted Caramel Glaze
Dessert

Chocolate Peanut Butter Doughnuts with Salted Caramel Glaze

3 hPour 10Nutri-Score E€€
par @thedonutdaddy2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • strong bread flourCéréales500 g
  • cocoa powderÉpicerie60 g
  • instant yeastÉpicerie10 g
  • sugar (for the dough)Épicerie85 g
  • eggs (medium, room temperature)Produits laitiers2 morceaux
  • milk (room temperature)Produits laitiers200 ml
  • butter (softened, for the dough)Produits laitiers40 g
  • salt (pinch, for the dough)Épices3 g
  • sugar (for the caramel)Épicerie150 g
  • butter (for the caramel)Produits laitiers50 g
  • heavy creamProduits laitiers100 ml
  • sea saltÉpices1 g
  • Caramilk chocolate (melted into the warm caramel)Épicerie200 g
  • smooth peanut butter (handmade from roasted peanuts)Épicerie250 g
  • roasted peanuts (blended until smooth and creamy)Fruits à coque et graines250 g
  • mini peanut butter cups (for topping)Épicerie10 morceaux
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

637kcal

Glucides
72 g
Protéines
13 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot pâtissier
  • Saladier
  • Casserole
  • Robot multifonction
  • Rouleau à pâtisserie
  • Friteuse
  • Thermomètre de cuisine
  • Poche à douille
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  1. Make the chocolate dough

    • Combine the bread flour, cocoa powder, instant yeast, sugar and salt in a stand mixer bowl.
    • Add the eggs, milk and softened butter, then knead until the dough is smooth and elastic.
    • Cover and let the dough rise until doubled in size.
    Étape 1

  2. Make the peanut butter filling

    • Blend the roasted peanuts in a food processor until smooth and creamy.
    • Set the peanut butter aside.
    Étape 2

  3. Make the salted caramel glaze

    • Melt the sugar in a saucepan until a golden caramel forms.
    • Add the butter, then pour in the warm heavy cream and stir in the sea salt.
    • Pour the hot caramel over the Caramilk chocolate and stir until melted and smooth; keep warm.
    Étape 3

  4. Shape and fill the doughnuts

    • Roll out the risen dough and cut out rounds.
    • Place a spoonful of peanut butter in the centre, seal the dough around it and shape into balls.
    • Let the doughnuts prove until puffy.
    Étape 4

  5. Fry the doughnuts

    • Heat the frying oil to 170 °C.
    • Fry the doughnuts until puffed and cooked through, turning once.
    • Drain on a cooling rack.
    Étape 5

  6. Glaze and finish

    • Dip the warm doughnuts into the salted caramel glaze.
    • Top each with a mini peanut butter cup.
    Étape 6
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