The earliest description of or reference to the doughnut first appeared in print in 1809. In his book "A History of New York, from the Beginning of the World to the End of the Dutch Dynasty", Washington Irving wrote "Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog's fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce in this city, excepting in genuine Dutch families." While there hasn't been any debate regarding a doughnut's deliciousness over the past two centuries, apparently there has been some contention over whether or not it should be spelled doughnut or donut. The AP Stylebook (the journalists bible) and Grammarly (the site for grammar nuts) prefer the word 'doughnut', while the internet skews significantly toward the spelling 'donut'. Which means if you are doing an exhaustive search for 'doughnut' recipes on the internet, you may come up short if you don't also look for 'donut' recipes. Because we sometimes look for a scapegoat in times of conflicts, the finger has often been pointed at Dunkin' Donuts for popularizing the shortened spelling. Yet regardless of which spelling camp one falls in, time would be much better spent on making and eating these confections. Right?
So let's talk about why you should be making these Peanut Butter and Chocolate Espresso Doughnuts, why you need them in your life.
There may be no better doughnut flavor combination than a deep rich chocolate and creamy, salty peanut butter one. It's classic, it's timeless, and we have H.B. Reese, a farmer working for Hershey's to thank for giving us this winning combination.
Do you think it's delusional to believe dipping a chocolate expresso baked doughnut into peanut butter icing is a way to ensure we get our daily intake of protein? Which means the icing actually makes them good for you, right? I suppose the answers depend on how gifted one is at rationalizing the irrational.
Unlike the earliest doughnuts, these are baked and not fried. Which, if you think about it, makes them one of the healthier versions, right? (Again, you decide what you want your answer to be. There is no right or wrong here.) After combining the dry ingredients with wet ingredients, the batter is spooned or piped into a doughnut pan. Either method works. This recipe will make 18 mini-doughnuts. If for some reason you only want 9 of them (which I can't' for the life of me figure out why you would), you can halve the ingredients.
The mini-sized doughnuts bake for 13-15 minutes in a preheated 325 degree (F) oven. After short three to four minute rest, the doughnuts are carefully turned out onto a cooling rack.
Once you make this peanut butter icing, you will be making it all of the time. Just remember to sift your confectionary sugar before mixing all of the icing ingredients together. This doughnut deserves to be glazed with a smooth icing.
The doughnuts can be dipped once they have cooled to room temperature (approximately 20-30 minutes).
While the icing on the doughnuts is still wet, top with sprinkles. Chocolate sprinkles, colored sprinkles, chocolate and colored sprinkles, any kind of sprinkles. Just sprinkle them!
From beginning to end it takes a little more than hour to make these almost too pretty to eat Peanut Butter and Chocolate Espresso Doughnuts. I won't tell you how long it will take for all of them to be eaten.
Regular sized doughnuts are 'too big' for me. The mini doughnuts are just the right size. Big enough for a couple of satisfying bites and small enough to eat two (without feeling too much guilt) if I wanted. Bring these Peanut Butter and Chocolate Espresso Doughnuts to your next meeting or put them on a platter and serve to family, friends or co-workers and watch them disappear!
Peanut Butter and Chocolate Espresso Doughnuts (slight adaptations to the Baked Espresso Glazed Doughnuts from Shutterbean and Joy the Baker's Mini Peanut Butter and Chocolate Baked Donuts)
(makes approximately 18 mini-doughnuts)
Ingredients
Doughnuts
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa
1 Tablespoons espresso powder
1/2 teaspoon kosher salt
1 cup low-fat buttermilk
1 1/2 cups light brown sugar, firmly packed
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla
Substitution Note: Can use 2 cups of all-purpose instead of 1 cup of all-purpose flour and 1 cup of cake flour)
Peanut Butter Icing
1 1/2 cups confectionary sugar, sifted
1/4 to 1/2 cup smooth peanut butter (Recommend Jif Peanut Butter)
2 teaspoons vanilla
4-6 Tablespoons whole milk
generous pinch of kosher salt
Chocolate and/or colored sprinkles for decorating
Directions
1. Preheat oven to 325 degrees (F). Spray a mini-doughnut pan with cooking spray and set aside.
2. In a medium sized bowl, sift together the flour(s), baking soda, espresso powder, unsweetened cocoa, and kosher salt. Set aside.
3. In another bowl, whisk together the buttermilk, egg, vegetable oil and vanilla until blended and smooth.
4. Add wet ingredients to dry ingredients, whisking until well blended and all ingredients are well incorporated.
5. Spoon doughnut batter into a pastry bag (or into a large resealable plastic bag) and squeeze batter into the prepared doughnut pan (about 2/3 full). Bake for 13-15 minutes or until doughnuts spring back when lightly pressed.
6. Allow doughnuts to cool in pan for at least 3 minutes, then turn carefully out onto a rack to cool. Allow the doughnuts to cool to room temperature before icing.
7. For the peanut butter icing: Combine all of the icing ingredients in a medium sized bowl. Whisk until smooth. Transfer frosting to a smaller bowl. Note: Begin mixing frosting with 4 Tablespoons of whole milk. Add additional milk, one tablespoon at a time, if frosting is too thick.
8. Dip the tops of the cooled doughnuts into the icing. Return to cooling rack and top each of the cupcakes with chocolate sprinkles, colored sprinkles, or a combination of both.
9. Allow the icing to set.
Notes: (1) Make sure to sift your confectionary to ensure the creamiest, smoothest icing possible. (2) I used 1/2 cup of creamy peanut butter, but will try reducing to 1/4 cup the next time to determine which I like better. (3) I love adding the espresso powder to these doughnuts as it deepens the flavor of the chocolate, but you can leave it out if you want to. (4) I absolutely love the NordicWare non-stick mini-doughnut pan but I still prepare the pan with cooking spray when making these doughnuts.
Fruits and vegetables aren't the only things found at the Farmer's Market.
