Peanut Butter and Jelly Donutsicles

Here’s further proof that food is more fun when it’s on a stick! These carnival-inspired treats combine the classic taste of a PBJ with soft and delicious yeast-free donuts. It’s a fun alternative to pull-apart cakes and makes an eye-catching addition to a dessert table.

Prep Time
20 minutes
Cook Time
8 to 10 minutes
Servings

For the donuts:

  • 2 cups (240 g) cake flour 2 cups (240 g) cake flour
  • 1½ tsp (7 g) baking powder 1½ tsp (7 g) baking powder
  • ¾ tsp (4 g) salt ¾ tsp (4 g) salt
  • ½ tsp (3 g) baking soda ½ tsp (3 g) baking soda
  • ⅓ cup (83 ml) peanut butter, preferably creamy/smooth ⅓ cup (83 ml) peanut butter, preferably creamy/smooth
  • 1 tbsp + 1 tsp (20 ml) canola oil 1 tbsp + 1 tsp (20 ml) canola oil
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ⅓ cup (67 g) Redpath® Granulated Sugar ⅓ cup (67 g) Redpath® Granulated Sugar
  • 1 egg 1 egg
  • 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
  • ¾ cup (188 ml) milk ¾ cup (188 ml) milk

For the jelly glaze:

  • ¼ cup + 2 tbsp (93 ml) Concord grape jelly ¼ cup + 2 tbsp (93 ml) Concord grape jelly
  • 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
  • 1¾ cups (180 g) Redpath® Icing Sugar 1¾ cups (180 g) Redpath® Icing Sugar
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt

Garnish (optional):

  • Honey-roasted or salted peanuts, roughly chopped Honey-roasted or salted peanuts, roughly chopped
  • Peanut butter, warmed slightly in the microwave (approximately 30 seconds) Peanut butter, warmed slightly in the microwave (approximately 30 seconds)

Equipment:

  • Foodsafe craft sticks (16 pcs) or sturdy paper straws Foodsafe craft sticks (16 pcs) or sturdy paper straws
  • 6-cavity donut pan x 2 6-cavity donut pan x 2
  • Stand mixer with paddle attachment OR hand mixer Stand mixer with paddle attachment OR hand mixer
  • Large bowls Large bowls
  • Rubber spatula Rubber spatula
  • Scale OR dry measuring cups Scale OR dry measuring cups
  • Measuring spoons Measuring spoons
  • Liquid measuring cup Liquid measuring cup
  • Whisk Whisk
  • Sieve Sieve
  • Piping bag (reusable or disposable) OR a resealable bag Piping bag (reusable or disposable) OR a resealable bag
  • Scissors Scissors

Instructions

Step 1

Preheat oven to 350°F (177°C). Thoroughly grease the cavities of the donut pans. Set aside.

Step 2

In a large bowl, whisk together the cake flour, baking powder, salt, and baking soda.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the peanut butter and canola oil on medium-high speed until combined. Scrape down the sides. Add in the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar. Blend until lightened in colour; 2 minutes. The mixture will look like wet sand. Add in the egg and vanilla extract. Mix until fully incorporated. Scrape down the sides.

Step 4

Add in ⅓ of the dry ingredients. Mix on low speed until just combined. Add in half of the milk. Mix on low speed until just combined. Repeat process with the remaining dry and wet ingredients; do not over mix.

Step 5

Transfer batter into a piping bag fitted with a large round or plain piping tip.

Step 6

Pipe batter into the prepared donut pans; ⅔- to ¾-full. Place the filled pans into the preheated oven. Bake for 8 to 10 minutes or until golden brown and the tops spring back when lightly pressed. Remove from the oven and allow to cool in pans; 5 minutes.

Step 7

Carefully remove donuts. Insert a food-safe craft stick from one side through the centre, being careful not to pierce through the other side (alternatively, you can insert the craft stick into the donut after dipping). Cool completely on a wire cooling rack.

For the jelly glaze:

Step 1

In a medium dish, stir together the grape jelly and vanilla extract until the jelly becomes liquidy. Sift in the Redpath® Icing Sugar. Add salt. Slowly stir until thoroughly combined, and glaze is smooth.

Step 2

Dip the bottom side (the part that was in the pan) of the completely cooled donuts into the glaze. Place the undipped side onto a wire cooling rack or plate. Sprinkle with crushed peanuts, and/or drizzle with warmed peanut butter using a piping bag or spoon, if desired. Allow glaze to set before serving.

A glazed donut on a stick with peanut butter drizzle

Chef's Tips

*You can make this recipe with 1 donut pan. After removing the baked donuts, rinse the pan well with cold water and completely dry before re-greasing for the second batch of donuts. 

*If cake flour is unavailable: For 1 cup of cake flour, measure 1 cup of all-purpose flour. Remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift or whisk mixture thoroughly to ensure flour mixture is well-combined, and flour is aerated.

*Ensure all ingredients are at room temperature before proceeding with the recipe, especially if the peanut butter is stored in the fridge.

* You can substitute any favourite jelly (or jam) for the grape jelly. Add and stir in a teaspoon of water to the glaze if a thinner consistency is desired.

*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar though the resulting donut will have stronger caramel notes, and the cake will be slightly darker in colour.