PB&J Beignets
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These light and fluffy PB&J beignets are simple to make and totally delicious! They’re a fun twist on a classic treat!
I’ve talked about this phenomenon before, but sometimes I get an idea for a food that I want to make, and I just can’t get it out of my head until I make it. Such was the case with these PB&J beignets! One of my favorite donut shops used to have a PB&J donut that was my absolute favorite. It was a beautiful brioche donut with a marionberry habanero jam filling, dusted with a peanut butter powdered sugar. At some point within the last few years they discontinued that donut (cue me sobbing) but the idea came to me that I could make my own version at home!
I started with my trusty never fail beignet recipe, and whipped up these beautiful PB&J beignets. They’re not exactly the same as my beloved PB&J donut, but they definitely satisfied my cravings. Best of all, they’re easy to make and totally delicious! The dough is made with simple, straightforward ingredients, and the PB&J flavor makes them top notch.
To make the peanut butter powdered sugar topping, I used equal parts peanut butter powder and powdered sugar, and sifted them together into a delightful fluffy pile. For the jam, you can use whichever flavor you prefer, but I recommend using jam instead of jelly so it’s not as runny. I used strawberry jam because it’s what I had on hand, and I can’t wait to make these again with blackberry jam!
The beignets themselves are soft and pillowy, and the powdered sugar topping and jam filling make them totally irresistible. These are definitely best still warm from the fryer, but they will keep overnight. I would not recommend making them ahead of time, though. These PB&J beignets are totally delicious!
PB&J Beignets
Print Recipe
Ingredients
for the beignets:
- 1 cup warm water
- 1 tablespoon yeast
- 1/4 cup sugar
- 2 large eggs
- 2 tablespoons canola oil
- 3/4 teaspoon salt
- 3 – 3 1/2 cups flour
- oil for frying
for assembling:
- 1/2 cup peanut butter powder
- 1/2 cup powdered sugar
- 3/4 cup strawberry jam
Instructions
- In a large bowl or the bowl of a stand mixer, stir together the water, yeast and sugar. Let stand for five minutes, until foamy. Add the eggs, oil, and salt, and mix to combine. Add two cups of flour and mix, then continue to add the flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the dough. Place the dough in a greased bowl, cover, and let rise for one hour.
- Toward the end of the rise time, preheat at least two inches of oil in a pot or a deep fryer to 350. Gently deflate the dough and separate it in half. Roll each half of the dough out on a lightly floured surface into a rectangle that is about 9 inches by 12 inches and 1/2 inch thick. Cut each rectangle into 12 3 x 3 inch squares.
- Prepare the peanut butter topping by sifting the peanut butter powder and powdered sugar together.
- Fry the beignets, 3-4 at a time, for about one minute per side, or until deep golden brown. Let the beignets drain on paper towels for a few minutes, then dust liberally with the peanut butter powdered sugar on both sides.
- Spoon the jam into a piping bag fitted with an injector piping tip. Squeeze 1-2 teaspoons of jam into the center of each beignet. Serve immediately.
