Peanut Butter & Jelly Donuts

Warm melty peanut butter and sweet raspberry jelly stuffed inside a soft and delicate glazed donut, these peanut butter & jelly donuts are so addictively delicious that no one will be able to resist!

Why this recipe works

Biting into a peanut butter & jelly donut is similar to what you would imagine the taste of a deep-fried PB&J would be like but with a sweet glaze on top. The chopped peanuts on top add the perfect bit of texture needed to really bring these donuts up a notch.

Making these homemade donuts is really easy, maybe a little more complicated than your typical peanut butter and jelly sandwich, sure, but it’s definitely worth the extra steps. In fact, it’s quite simple to make a lot of your favorite store-bought foods right at home, like these homemade pop tarts. You won’t know until you try!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FILLING – We chose creamy peanut butter but I don’t see why you couldn’t use chunky PB as well. You can also replace it with sunbutter for an allergy-friendly version, just know that the filling may be a bit thinner. As far as the jelly goes, you can use jam/jelly in any flavor you prefer. Raspberry, grape, strawberry, or black raspberry are popular choices when it comes to peanut butter and jelly.

How to Make Peanut Butter & Jelly Donuts

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine the lukewarm buttermilk, water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
2. Add in the egg, melted butter, and salt.
3. Add the flour. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 5 minutes. By hand, knead for about 10 minutes.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm, draft-free place for about one hour or until doubled in size.
5. Once the dough has doubled, place it on a floured surface and knead lightly. Use a rolling pin to roll to about 1/2″ thickness, and use a donut cutter to cut out donuts. Save the donut holes, if desired.
6. Cover them with plastic wrap as you re-roll and cut out the remaining dough. Allow the donuts to proof at room temperature for 30-45 minutes.
7. Fill a Dutch oven at least 2-3″ deep with oil and heat to about 350-360°F. Fry the donuts, three at a time, flipping once, until light golden brown, 1 to 2 minutes per side.
8. Remove donuts from the oil with a spider strainer and place on a tray lined with paper towels. Let the doughnuts cool slightly before filling.
9. Add the jelly to a pastry bag fitted with a circular tip or a ziplock bag with the corner snipped off. Do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly, squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
10. For the glaze, whisk the ingredients together until smooth. Dip the doughnuts in the glaze to coat the top. Sprinkle with the peanuts and serve.

Frequently Asked Questions

Yes, these peanut butter and jelly donuts freeze well. To do so, individually wrap the fully-cooled donuts (filling included) in plastic wrap to protect them from freezer burn. Then transfer them to a large ziptop bag and store them in the freezer for up to 3 months. Allow the donuts to thaw at room temperature and pop them in the microwave or air fryer to reheat. Wait until you are ready to eat them to glaze the donuts.

Store the donuts in an air-tight container at room temperature for 3-4 days. The glaze will likely seep into the dough and cause them to be soggy the longer they sit. Store in a cool, dry place and not in direct sunlight.

The best oil for frying donuts is an oil with a high smoke point. We recommend using canola oil but sunflower or grapeseed works great as well.

If you’d rather not stuff your donuts then you can simply drizzle the top with peanut butter and jelly. You could even use this donut recipe as a base to stuff them with Nutella and peanut butter or a cream filling, see our Boston cream pie cupcakes for a cream filling recipe. Serve them warm and fresh with a cup of coffee on the side.

More Donut Recipes

• Air Fryer Donuts
• Baked Cake Donuts
• Pumpkin Spice Donuts
• Homemade Doughnuts
• Lemon Baked Donuts
• Donut Hole Cake Pops

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