Guess what today is!?
The first Thursday of the month!
Guess what that means!?
I decided to make mini peanut butter donuts with yogurt, our challenge ingredient for June, because I love donuts and haven’t made them for a while. Plus, mini donuts? SO fun! And you get to eat more of them… 😉
Coincidentally, Miranda decided to make peanut butter-filled (chocolate glazed) donuts about a week before me, AND one of the other lovely peanut butter bash ladies ALSO made peanut butter donuts! I guess donuts, peanut butter, and yogurt just go reaaaaaallllly well together. 😉
Now I’m going to leave you with some mouthwatering pictures and the recipe because you have donuts to make and I have a state tennis tournament to go play doubles in! Wish my team and I luck as we try to win a high school state championship for girls tennis! 😀
Soft and Yogurty Chocolate Peanut Butter Donuts
makes about 24 mini donuts/ doughnuts
Regular dairy yogurt and milk should work in this recipe, but I can’t guarantee it as I haven’t tried it. I prefer to bake vegan food since I’m vegan!
For the Donuts:
- 1/3 cup peanut butter
- 1/3 cup vegan yogurt (I used one container of vegan Almond Dream yogurt that I found at my local grocery store, D&W)
- 1/3 cup white sugar
- 1/3 cup nondairy milk (I used almond milk but regular milk should also work here)
- 1 teaspoon vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Chocolatey Glaze:
- 1/3 cup vegan chocolate chips (I used Ghiradelli semi-sweet chocolate chips)
- 1-2 tablespoons non-dairy milk
- peanut (or cashew) pieces to top the donuts with
To make the donuts: Preheat your oven to 350 degrees F. Add the peanut butter, yogurt, sugar, milk, and vanilla into a stand mixer. Start out at a slow speed (2 or 4) to mix everything together, then when it comes together beat the mixture on high for about a minute, or until it’s light in color and creamy. Add in the other ingredients (flour, baking powder, salt), and mix everything at a low speed until just combined.**
** You can do all this by hand, but a stand mixer makes the mixing process 100 times easier!
Grease your mini donut pan (I used cooking spray). Spoon the mixture into the donut molds. You’ll need about a VERY large and full spoonful for each donut.
Bake the donuts for 6-7 minutes, or until they’re golden and fluffy.
To make the glaze: combine the chocolate chips and milk into a small bowl and microwave on high for 30 seconds or until the chocolate is mostly melted. Stir the mixture with a knife or spoon to smooth it out. You might need to add a teaspoon or so more of milk if the mixture is clumpy and thick. You want it to be like a glaze- sort of like a ganache.
To assemble: dip the tops of the donuts into the chocolate filled bowl and twirl them around so the whole top of the donut is coated with chocolate. Sprinkle the top with crushed peanut or cashew pieces if desired for a pretty donut with a crunch.
Check out the two other peanut butter yogurt recipes! Click the links below.
Peanut Butter Brownie Dip from Gina of Kleinworth & Co.
Vegan Yogurt Peanut Butter Donuts from Emma of BakeThenEat
Have a lovely weekend! Eat lots of peanut butter!
P.S.- Do you want to join in on the Peanut Butter Bash!? Then email Miranda and request to join the Peanut Butter Bash Facebook group! We post a dish, typically a dessert, with peanut butter and another chosen ingredient the first Thursday of each month. There is also a Facebook group, The Peanut Butter Recipe Box, if you want to join in the fun but don’t run your own blog.