Peanut Butter and Jelly Doughnuts

Mary Cancel

Tipsy Parson, NYC

These tasty treats are a fun twist on America’s favorite sandwich.


  • 2 1/2 cups all-purpose flour

  • 1/4 cup sugar
  • 1/2 teaspoon salt

  • 1/8 cup warm water
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 3/4 cup lukewarm milk

  • 1 egg

  • 3 tablespoons vegetable shortening

  • Vegetable oil for frying
  • 1/4 cup softened cream cheese
 1/4 cup smooth peanut butter
  • 3 tablespoons sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 cup chilled heavy cream

  • 1 cup fruit jam of your preference
  • Confectioners’ sugar for dusting (optional)


To make the doughnuts, whisk together the flour, sugar and salt in a bowl and set aside.

Place the water and yeast in the bowl of a stand mixer fitted with a dough hook. Stir and let stand until the yeast has dissolved, about 10 minutes.

Add the milk, egg, and shortening. Mix for 1 minute. Add the dry ingredients and mix until well combined. Transfer the dough to a large, lightly greased bowl. Cover with a clean dishtowel and let rise in a warm place until doubled in size, about 40 to 50 minutes.

Line a half sheet tray or cookie sheet with parchment paper and lightly dust with flour. Turn the dough onto a lightly floured surface and roll out to about 1/4-inch thick. Using a 3-inch round cutter, cut out the doughnuts and place on the sheet tray, leaving about a 1/2 inch of space between each doughnut. Dust lightly with flour, cover with a dishtowel, and let rise until doubled in sized, about 20 to 25 minutes.

In a large, heavy-bottom pot, heat the oil. (The oil should be about 3 inches deep.) When the temperature reaches heated to 350ºF, carefully place a few doughnuts in the hot oil. Fry for 2 to 3 minutes on each side, until golden brown. Repeat with the remaining doughnuts, making sure the temperature of the oil returns to 350ºF before frying a new batch. Remove and set aside to cool.

To make the filling, place the cream cheese, peanut butter, sugar, and vanilla in the bowl of a stand mixer fitted with a paddle. Beat on low speed until well blended. In a separate bowl, beat the cream until thick and beginning to form soft peaks. Gently fold the whipped cream into the peanut butter mixture until combined.

Fill one pastry bag with jam and another pastry bag with the peanut butter filling. Using a small knife carefully poke a hole in opposite sides each doughnut. Fill one side with jam and the other side with peanut butter filling. Dust with confectioners’ sugar if desired.


8 doughnuts