buttermilk cinnamon peanut butter donuts

Yes, that is a really loaded name for these small donuts... but it is all the truth.

Donuts were not on my list of things to make during this quarantine but I had some fresh buttermilk... and I'm trying very hard to reduce my waste.

Why the fresh buttermilk? Well, I obviously had to make fresh butter because the store was out of butter and toast without butter is lunacy. Last week I made my mom a batch of butter and split it between three flavors: cinnamon sugar, salted honey, garlic thyme. She has not complained about any of them.

The original call for this recipe (from Nourished Endeavors) was just a simple dip in cinnamon sugar. That was nice. It tasted fine - but then I had a flash of brilliance to do a simple glaze of peanut butter... and then sprinkle cinnamon sugar on top. HOME RUN. The creamy peanut butter gives the otherwise cake donut a silkiness and amps up the heavenly level. I'm really pleased with it.

For the peanut butter topping, here are some special notes:
  • This is all about you and what you prefer. You can't mess up peanut butter and the donuts are already cooked :-)
  • Start with the melted butter and add the peanut butter to it. Just a tablespoon at a time. Mix it up. Work up to the consistency that you like. I went with just a little more loose than normal peanut butter.
  • Give it a little taste. Do you like it sweeter? Add a tiny bit of powdered sugar (1 tsp) to sweeten it up.
  • If the mixture gets too firm for you, just add a DROP or two of liquid. Yes, I meant to use the capitals. You will only need a very little bit.

Here's how it goes.
  1. Preheat oven to 325F. Generously grease a standard donut pan.
  2. In a medium mixing bowl, add and whisk together the egg, brown sugar, buttermilk, melted butter and vanilla extract.
  3. In a separate mixing bowl, add the flour, salt, cinnamon, nutmeg, baking powder and soda into a medium mixing bowl. Whisk to combine and then fold into the wet bowl. Take care not to over mix batter. (Honestly, I used only one bowl... I just put everything in one and it came out fine... but if you are a perfectionist... use two)
  4. Transfer donut batter into a large pastry bag or Ziplock bag, cut off about a 1/4” of the tip of bag and pipe batter into prepared donut pan.
  5. Bake donuts for 5-10 minutes. Donuts are ready when a toothpick inserted into one comes out clean. My mini donuts were done in 4-5 minutes and the bigger ones about 10.
  6. Allow donuts to rest in pan for 5 minutes before taking out of the pan.
For the coating and topping
  1. Place melted butter in a small dish. Set aside. 
  2. Add tablespoons of peanut butter one by one to the butter to get the consistency you like. See above for notes.
  3. In a separate small mixing bowl/container, add sugar and cinnamon and whisk to combine. 
  4. Just spread the peanut butter on the donut and then sprinkle with the sugar... done!
Shopping List
1 Cup Unbleached All-Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoons Ground Cinnamon
1/4 Teaspoon Baking Soda
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Sea Salt
1 Large Egg, Room Temperature
1/4 Cup + 2 Tablespoons Buttermilk, Room Temperature
1/4 Cup Brown Sugar, Light or Dark
2 Tablespoons Melted Butter
1/2 Teaspoon Vanilla Extract

1/2 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
2 Tablespoon Melted Butter
3 Tablespoon peanut butter
1 Tablespoon powdered sugar

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