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This recipe is a fun one to share here because I had absolutely zero expectations while making it. Well actually, if I’m being totally honest with you, my expectation was that they wouldn’t turn out at all! This was my first time making glazed doughnuts and I was totally intimidated by it. I hoped they would at least taste good because I never ever thought they would look good. You guys, these actually look like REAL doughnuts!!! I was giddy when I dropped the doughnuts in the glaze and saw it so smoothly coat the surface and dry instantly in the perfect formation. Seriously, SO SATISFYING!
This recipe idea came about when I bought a bunch of seriously delicious concord grapes and then went away for the weekend. Whoops! I came home to a swarm of fruit flies and a smell of fermenting grapes (that wasn’t coming from a bottle of wine). I love a challenge so I quickly thought about what I could make to use these grapes before they went bad (they hadn’t gone bad yet…promise!). Thinking of classic and delicious grape flavour pairings, peanut butter and jelly was the first to come to mind. I thought of peanut butter and jelly cheesecake, ice cream sandwiches and peanut butter and jelly doughnuts. Obviously, the peanut butter and jelly doughnuts won (but I still want to make the other 2!).
The funny thing is, considering this peanut butter and jelly doughnuts recipe entirely came about because I had too many grapes on my hands, is that this recipe only used 2 tablespoons of the 3 cups…oh well!
For the peanut butter doughnut recipe I looked to one of my favourite dessert blogs – Chocolate Covered Katie and followed her recipe for peanut butter doughnuts (which she covers in chocolate in her post and that also sounds oh so awesome!).
I love baked doughnuts because they are so no fuss. The batter is quick to prepare and even more quick to bake. Using a piping bag and a doughnut tray will help you get the perfectly smooth round doughnuts you are looking for!
Peanut butter doughnuts topped with concord grape icing is a great take on a classic flavour combo!
Preheat the oven to 400 degrees and prep your doughnut tray.
In a mixing bowl, thoroughly combine the wet ingredients - milk, vinegar, peanut butter, maple syrup, and vanilla extract.
To the bowl of wet ingredients, sift in the dry ingredients. Your dough is ready!
Add the dough to a piping bag or ziplock bag and cut off the corner so you can pipe out the doughnut mixture.
Pipe the mixture using your bag into the doughnut moulds. I used a regular sized doughnut tray and this amount was perfect for 6 doughnuts. This dough does not rise much so don't be afraid to nearly fill the compartments!
Place in the oven and bake until cooked through - should only take about 7-10 minutes so watch carefully!
While the doughnuts are cooking, make your icing. I made my icing using freshly pureed concord grapes but this recipe would be just as delicious using the same amount of jam. To puree the grapes, add the grapes to a food process to blend. Strain the mixture through a mesh strainer to extract just the liquid - this is what you will use to make your icing.
In a bowl that will be large enough to dip your doughnuts into, combine icing sugar, grape puree (or jam) and vanilla extract. You want your mixture to be slightly runny but not watery - add more liquid if necessary. Set aside until you are ready to ice your doughnuts.
Allow your doughnuts to cool completely before icing. When you remove your doughnuts from the tray the bottom is perfectly smooth - I flipped the doughnuts upside down and made this the top for a super smooth finish. Give the icing a fresh stir and dip your doughnut into the bowl of icing just to cover the top. Prepare to be amazed - this is so satisfying! Enjoy!
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