Well, I’ve sold my Replacements tickets. And I’m really frakking depressed about it. They’re going to someone who missed out on getting tickets when the Columbus show went on sale, so at least they’re going to a fan and not some jackass scalper.
I had an unexpected day off on Monday–The bambino’s fighting a pretty nasty cold, so I opted to keep him home to rest for a day. I think he’ll bounce back pretty quickly, but he’s got a rough-sounding cough now, so who knows? While he laid on the couch watching David Attenborough documentaries, I busied myself in the kitchen, and made donuts.
These Roasted Peanut Donuts might be my favorite donuts yet, mainly because of the chocolate-peanut combo. Roasting the peanuts before adding them to the batter helps boost the peanut flavor, and the chocolate glaze is just subtle enough–With some chocolate glazed donuts, all you taste is sugar. Not so with these.
They’re no Paul, Tommy, Josh or Dave, but they’ll do.
- ½ C peanuts, dry-roasted and finely chopped
- 1 C all-purpose flour
- ½ C whole wheat flour
- ¾ packed dark brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 2 large eggs, lightly beaten
- ¾ C whole milk
- 1 Tbsp. unsalted butter, melted and cooled
- 1 tsp. vanilla
- 1 C semi-sweet chocolate chips
- ½ heavy cream
- 1 Tbsp. light corn syrup
- Place the peanuts in a small skillet over medium-low heat. Stirring occasionally, dry-roast, until golden brown and some of the oils have been released. Remove from the heat and allow to cool slightly. Place in the bowl of a mini-chopper, and finely chop, being careful not to over-process and make peanut butter.
- Preheat the oven to 325 degrees F. Grease or butter the wells of 2 donut pans and set aside.
- In a medium bowl, whisk together the peanuts, flours, sugar, baking powder and salt. Make a well in the center.
- In a small bowl, whisk together the beaten eggs, milk, butter, and vanilla. Pour all at once into the dry ingredients, and mix just until combined.
- Pour the batter into a piping bag fitted with a round tip or a Ziploc bag with a corner cut off, and fill the wells of the donut pans ⅔ full.
- Bake for 10-14 minutes or until the donuts spring back when touched lightly. Cool in the pans 5 minutes before removing and cooling completely on wire racks.
- To make the glaze, place the chocolate in a heat-proof bowl. Combine the heavy cream and corn syrup. Bring just to a boil over medium heat. Pour over the chocolate, and allow to stand for a couple minutes. Whisk until the glaze is smooth. Allow to cool for 10-15 minutes or until it reaches the desired consistency. Dip the tops of each donut in the glaze and allow it to harden for 10 minutes before serving.
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