The Winner of the “Best Homemade Breakfast Recipe” Contest + the Recipe!Babble Editors
Congratulations to Averie Sunshine, whose gooey baked chocolate peanut butter donuts with vanilla peanut butter glaze won January’s “My Family’s Favorite Food” best homemade breakfast recipe contest! We hope you enjoy your awesome appliances from Krups! (If you missed the delicious breakfast entries, you can check out the competition here!)
In need of a mouthwatering breakfast recipe that will help lure your kids out of bed in the morning? Well lucky for you, Averie shared her recipe for these chocolate peanut butter donuts so you, too, can add a sweet and gooey treat to your breakfast table. Check out the recipe after the jump!
Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze
For the Donuts
- 2 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 3/4 c all-purpose flour
- 1/3 c white sugar
- 1/4 c cocoa powder (I used Trader Joe’s but you could try Hershey’s Dark or any favorite)
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 c buttermilk (You could use regular milk/cream/vegan milk + 1/2 tsp vinegar, to mimic buttermilk if you don’t keep buttermilk on hand)
- 1 egg
- 1/2 tsp vanilla extract
**Yields: 6-7 donuts in a Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe. Double, triple, or halve (beat the egg and then divide in half) the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
For the Glaze
- 1 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 1/3 c (or more) powdered sugar
- 1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)
- 1 tbsp of water, milk, half & half, cream, heavy cream, vegan milk, or coconut milk, etc … (I used buttermilk)
**Makes slightly more glaze than you’ll likely need if you’re glazing only the top half of the donuts. Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut, or come up with your own delicious use!
Make the Donuts
1. Preheat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).
2. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds.
3. Stir to combine.In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Stir to combine.
4. Then add in the melted butter/peanut butter mixture and stir to combine.
5. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon, which is what I did.
6. Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up.)
7. Allow to cool slightly (about 5 minutes) before removing from pan.
Make the Glaze
While donuts are baking or cooling, make the glaze.
1. In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds. Stir to combine.
2. Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.
3. Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.
4. Dip the donuts into the glaze while warm (or cool).
5. Add sprinkles or other extras as desired.
**To make gluten-free donuts: Use your favorite gluten free flour blend
**To make vegan donuts: My suggestion would be to replace the buttermilk with almond milk or full fat coconut milk (because it’s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda. Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.
Stay tuned on Family Kitchen to learn about February’s “My Family’s Favorite Food” contest, which will be posted this Friday, Feb. 3!