The idea from mojewypieki.com again. I wasn’t stunned initially, as I’m not crazy about peanut butter myself. I like it on a toast every now and then, but I kept on thinking about it and finally yesterday I got around to making doughnuts. Mum and Dad are still here, so most of the 19 doughnut batch was filled with plum conserve, those with peanut butter I shared with Andy- Lisa said it would be quite his thing.

For the doughnuts I used 450 g of plain flour, 180 ml of warm milk, 2 whole eggs and 1 yolk, 60 g of melted butter, 60 of sugar- 20 g of which was vanilla sugar and 20 g of fresh yeast. A splash of vodka was added as well, to prevent the dough from soaking too much oil. Zaczyn was made, then added to the remaining ingredients, kitchen aid worked it all nicely for a few minutes, then it proved for over an hour. Knocked down, rolled out, doughnuts cut out and left to prove again.

Now, I need to think of a method which will allow me to transfer the risen, light as clouds dough from the surface onto the oil.  Everytime I do it, lots of air escapes and the ready doughnuts are not that as round and perfect as I’d like them to be.  Mum suggests greasing the surface rather than flouring it. I might give that a go.

Now, the peanut butter cream is surprisingly awesome. 125 g of smooth peanut butter, same amount of mascarpone, 100 ml of double cream, 50 g of icing sugar( the recipe suggested 80 g, I thought it was far too much and I was right) and a splash of vodka. All beaten with my birthday present- a hand mixer from Kitchen Aid.  It turned out good enough to actually dip the doughnuts filled with it in it, that’s what I was doing, that’s Andy was doing.

Finished with a drizzle of chocolate and a few chopped nuts. Really yummy.