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Peanut Butter Cream Doughnuts

Easy fried doughnuts are filled with peanut butter cream filling and glazed with chocolate glaze. And don't forget the sprinkles!

Ingredients

For the Doughnuts:

  • 1 can Pillsbury Grands Homestyle Biscuits — 8 biscuits
  • Vegetable oil — for frying (I use an entire 48 ounce container)

For the Peanut Butter Filling:

  • 1 cup vanilla greek yogurt
  • 1/2 cup creamy peanut butter
  • 4 tablespoons powdered sugar
  • 4 tablespoons milk — nonfat, 2%, or regular

For the Chocolate Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk — nonfat, 2%, or regular
  • Sprinkles — for topping

Instructions

  1. Place vegetable oil in a heavy bottom pot and heat until it reaches 350°F. I like to leave my candy thermometer in the pot during frying so I can regulate the heat up or down if it gets to hot or cold. A heavy bottomed pot is best for frying, it’s easier to regulate the heat that way than with a thinner pot. (I use a Le Cruset soup pot.) You really should use a thermometer!
  2. Drop 2-3 biscuits in your pot (depending on the size of your pot). Cook about 3 minutes until they are a deep golden, flipping halfway. Remove from oil using a slotted spoon and place the cooked donuts on a cookie sheet topped with two layers of paper towels. Let cool before filling and glazing.
  3. Make the Peanut Butter Filling: Whisk all ingredients except milk until smooth. Add 2 tablespoons of milk, whisk. The end product should be the consistency of pudding. Depending on the brand of Greek Yogurt you use, it may need up to 4 tablespoons of milk. (I used Yoplait Greek and used 4 tablespoons.)
  4. Place the filling in a pastry bag fitted with the Wilton 230 tip (or similar). (Normally I use a ziploc bag for frosting, but you really need a pastry bag for that tip. You can also use a squeeze bottle.) Press the tip into the center of each doughnut and fill. You can also turn the doughnut 90° and fill again to make sure you’re getting enough in. You’ll know you added too much when you remove the tip and it squirts out.
  5. Make the Chocolate Glaze: whisk powdered sugar, cocoa, extract, and milk in a medium bowl. If glaze is too thick to dip, you can add up to 1 tablespoon more glaze. Dip tops of the doughnuts in glaze. Place on a wax paper lined cookie sheet and sprinkles with sprinkles. Let dry completely, about 30 minutes to 1 hour.