Baking Recipe: Peanut Butter & Jelly Doughnuts

It's now doughnut time.. What could be screaming in my head? Peanut Butter and Jelly of course. This was also another staple breakfast I had as a child. Looks like this week's gonna be a lot about dough huh? Yes.. I admit.. I really am addicted in kneading dough right now. Well of course we can always use the Kitchen Aid dough hook. But then... I don't know why I like giving myself more work. I do it manually.. Yup.. you got that right. I mix the batter with a wooden spoon etc. Bottom line, I really do enjoy getting my hands dirty.. doing all the work. It's sticky but at the end, you really get a soft, elastic and smooth dough. The feeling is FANTASTIC. Do try it some time to release some stress if needed ;).

This time round, the recipe is adapted from another fellow blogger who's also on FoodBuzz [drumrolls..] Recipe's from Lindsey at Gingerbread Bagels. How cute is that? In fact this was part of the Daring Baker's Challenge. Double fun!! I took on the challenge myself since I'm not part of the group. I cannot believe my eyes that I'm making doughnuts. I'm evolving.. Yeayyy!!

Okay, I think I wouldn't paste the recipe here, and would like to link it to Lindsey's blog instead. So for recipe, click here. However, I will not leave you empty handed, and would like to share a couple of tips or what I thought about the recipe.

Here goes ;):

• Recipe yields slightly more than 2 dozens of small-medium size doughnuts. Refer photos above. I'm not a big fan of large treats, and that could probably explain why I always get more out of what the recipe calls for.
• I made 20 medium doughnuts, and the remainder is a surprise. Will share with you more on that later on.
• If using a wooden spoon to mix flour and yeast, that requires a little arm strength. Persevere, as you just need to make sure the mixture combines together. Flour your work surface and hands with adequate flour. Knead the dough for about 5-10 minutes [usually close to 10 minutes] or until when is no longer sticky but elastic and smooth to touch. Work with a timer if that helps as I find that useful.
• Make sure to always cover dough with damp cloth or I prefer a cling film wrapped tightly around the bowl and rest dough according to suggested time to allow it to rise.
• If you do not have a cooking termometer, and not sure if oil is hot enough? Take a tiny rolled dough and drop it into the oil. If it sizzles and floats up, your oil is ready to go.
• While frying the doughnuts, if you notice they are burning faster, turn down the heat. Then turn it back up if it cools down too much. I suggest fry 1 at a time. This way you can control how golden the doughnut turns out. Also it gives you enough room to take out the doughnut if it starts burning.
• Taste your peanut butter filling. I don't really like my treats overly sweet, so I always keep it to a minimal amount of powdered sugar as suggested. Use a small knife to make a small hole in the doughnut, piping bag and a regular Wilton tip to pipe filling. Clean off excess filling so it does not spill out.

At the end, you will get a light crispy soft chewy doughnut [YummmmMmm..]. Enjoy!!

xx