Peanut Butter and Jelly Donutsicles
Back to Recipes & MoreIngredients
- 2 cups (240 g) cake flour
- 1½ tsp (7 g) baking powder
- ¾ tsp (4 g) salt
- ½ tsp (3 g) baking soda
- ⅓ cup (83 ml) peanut butter, preferably creamy/smooth
- 1 tbsp + 1 tsp (20 ml) canola oil
- ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
- ⅓ cup (67 g) Redpath® Granulated Sugar
- 1 egg
- 1 tbsp (15 ml) pure vanilla extract
- ¾ cup (188 ml) milk
- ¼ cup + 2 tbsp (93 ml) Concord grape jelly
- 1 tsp (5 ml) pure vanilla extract
- 1¾ cups (180 g) Redpath® Icing Sugar
- ¼ tsp (2 g) salt
- Honey-roasted or salted peanuts, roughly chopped
- Peanut butter, warmed slightly in the microwave (approximately 30 seconds)
Equipment
Foodsafe craft sticks (16 pcs) or sturdy paper straws
6-cavity donut pan x 2
Stand mixer with paddle attachment OR hand mixer
Large bowls
Rubber spatula
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Whisk
Sieve
Piping bag (reusable or disposable) OR a resealable bag
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.
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.
