Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender yeast doughnuts filled with peanut butter and homemade strawberry-rhubarb chia jelly, then glazed with powdered sugar. Fruity, nutty, and indulgent. A sophisticated take on a classic treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (I used 2%)
- 2 1/2 cups bread flour
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter (softened at room temperature and cut into cubes, 1/2 stick)
- canola oil (for frying)
- 1 cup creamy peanut butter (warmed)
- 1 vanilla bean (cut lengthwise, seeds reserved)
- 1 cups diced rhubarb (cut into 1-inch pieces, about 2 stalks)
- 1 cup strawberries (hulled + diced)
- 4 tablespoons honey or more to your taste (may sub 1/4 cup sugar)
- 1 lemon (juiced)
- 2 tablespoons chia seed
- 1 1/2 cups powdered sugar
- 3 tablespoons to 4 milk
- 2 teaspoons vanilla extract (optional)
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 137mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.