Description
A deliciously simple and easy peanut butter and jelly donut.
Ingredients
Scale
- 1 sheet of refrigerated Crescent roll dough
- 8 oz mascarpone cream
- 1/3 cup peanut butter
- 2 tablespoons + 1/4 cup powdered sugar
- 1/2 cup jelly or jam
- Oil for frying
Instructions
- In a deep skillet, add 2-3 inches of oil. Heat on medium high to reach about 350 degrees.
- Unroll dough on parchment paper. Use a 3-inch biscuit cutter or round cookie cutter to cut 12 circles of dough.
- Add 3-4 dough circles to the hot oil. Allow them to cook for about 30 seconds to 1 minute, and then flip over and let the other side puff up and cook for an additional 30 seconds.
- Let the donuts cool on paper towels.
- After 30 minutes, combine the peanut butter, mascarpone cream, and 2 tablespoons of powdered sugar and beat until smooth.
- Fill a pastry bag with a round tip with the mascarpone peanut butter cream and pipe about a tablespoon into each donut.
- Fill a second pastry bag with a round tip with 1/2 cup of jelly and pipe into the donut a little less than a tablespoon right next to the mascarpone peanut butter cream.
- Once you’ve filled all the donuts, then sprinkle with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pastry
- Cuisine: American
