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Homemade Peanut Butter Cream Doughnuts photo

Peanut Butter Cream Doughnuts

Indulge in these soft and fluffy Peanut Butter Cream Doughnuts, filled with a creamy peanut butter filling and topped with colorful sprinkles!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Doughnuts:
  • 1 can Pillsbury Grands Homestyle Biscuits (8 biscuits)
  • 48 ounces Vegetable oil for frying
For the Peanut Butter Cream 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 Peanut Butter Glaze:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk for thinning glaze
  • Sprinkles for topping

Equipment

  • Deep fryer or large pot
  • Slotted spoon
  • Mixing bowls
  • Whisk
  • Cooling rack

Method
 

Peanut Butter Cream Doughnuts: Step-by-Step Guide
  1. Start by opening the can of Pillsbury Grands Homestyle Biscuits. Separate the biscuits and set them aside.
  2. In a deep fryer or a large pot, pour enough vegetable oil to submerge the doughnuts (about 48 ounces). Heat the oil to 350°F (175°C) for frying.
  3. Carefully drop the biscuits into the hot oil, a few at a time to avoid overcrowding. Fry for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove them and place them on a cooling rack to drain excess oil.
  4. In a mixing bowl, combine 1 cup of vanilla Greek yogurt, 1/2 cup of creamy peanut butter, 4 tablespoons of powdered sugar, and 4 tablespoons of milk. Whisk until smooth and creamy.
  5. Once the doughnuts are cool, use a piping bag or a small knife to create a hole in the side of each doughnut. Pipe or spoon the peanut butter cream filling into each doughnut until they are generously filled.
  6. In another bowl, whisk together 1 1/2 cups powdered sugar, 2 tablespoons cocoa powder, 2 teaspoons vanilla extract, and 3 tablespoons of milk until smooth. Adjust the milk as needed to achieve a pourable consistency.
  7. Dip the top of each filled doughnut into the peanut butter glaze, allowing any excess to drip off.
  8. While the glaze is still wet, sprinkle your favorite colorful sprinkles on top for that perfect finishing touch.

Notes

  • Fry doughnuts in small batches to prevent overcrowding.
  • Ensure the oil is at the right temperature for even cooking.
  • Allow ingredients for filling to reach room temperature to avoid lumps.
  • Let fried doughnuts cool on a rack to prevent sogginess.