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Peanut Butter & White Chocolate Jelly Doughnuts

Peanut Butter & White Chocolate Jelly Doughnuts

Peanut Butter & White Chocolate Jelly Doughnuts

Recipe from Delight Gluten Free Magazine. The timeless pairing of peanut butter and jelly is hardly limited to sandwiches. Muffins, tarts, cookies – the combination is delicious no matter how it’s used. For something extra special, try making peanut butter and jelly doughnuts. It’s uniquely delicious, putting a gourmet spin on everyone’s favorite breakfast snack. Be sure to use Bonne Maman and Justin’s all natural jelly and peanut butter to make it an all-natural treat!


1 cup skim milk, warmed to approximately 100°F

2 teaspoons quick rise yeast

1/4 cup sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 teaspoon salt

2 3/4 cups all-purpose gluten-free flour

6 tablespoons butter, cut into 1-inch cubes

1 1/2 cups Justin’s Peanut Butter

1 cup white chocolate chips

3 tablespoons butter

1 (13 ounce) jar Bonne Maman Muscat Grape Jelly

Oil for frying

Powdered sugar for garnish


Pour hot milk into the bowl of a standing mixer. Add in yeast and let stand until it blooms, about 7 to 10 minutes. Using the dough hook, add in the sugar, eggs, vanilla extract and salt. Mix until well combined. Slowly add in the gluten-free all-purpose flour.

Add in the butter and mix until the dough is totally smooth. Cover with plastic wrap and let dough rise for 60 minutes.

While the dough rises, place peanut butter, chocolate and butter in a saucepot. Heat over low heat until the peanut butter and chocolate melt together. Remove from heat, add in jelly and stir just until the jelly is swirled in. Set aside and cool to luke warm.

Prepare a baking sheet with parchment paper and non-stick spray. Scoop balls of dough that are approximately 1 ½” in diameter.

Heat 3″ to 4″ of oil in a pot to 350°F. If you don’t have a thermometer to measure the heat of the oil, test it by dropping a 1″ scrap piece of dough into the oil. If it is golden in 60 seconds, the oil is ready.

Drop about 5 to 6 doughnuts into the oil at a time, being careful not to overcrowd the pot. Cook each for 60 to 90 seconds until they are golden brown. Remove the doughnuts from the oil using tongs and drain excess oil on paper towels.

Attach a rounded tip to a pastry bag and fill the bag with peanut butter mixture. Insert the pasty tip into the side of a doughnut and gently squeeze to fill the center. Repeat with all of the doughnuts. Dust with powdered sugar and serve warm.

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