Ingredients
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⅓ cup plus 1 tablespoon chunky Peanut Butter
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½ cup Sugar
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1 large Egg
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1¾ cups all-purpose Flour
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1 teaspoon Baking Powder
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½ teaspoon Baking Soda
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¼ teaspoon Salt
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½ cup Buttermilk
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Vegetable Oil
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Peanut Butter Glaze
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Concord Grape Soda
Directions
Steps
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1
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter and sugar until the sugar is no longer gritty, about 3 minutes. Add the egg and mix well. Add the flour, baking powder, baking soda, and salt, and mix until just combined. With the mixer running on low speed, gradually pour in the buttermilk. Mix until the batter is just combined. |
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2
Done
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Scrape the dough onto a sheet of parchment paper and put another sheet of parchment paper on top. Using a rolling pin, flatten and roll the dough until it’s ⅜ to ½ inch thick. Put the dough in the refrigerator and chill for 30 minutes to 1 hour, until it no longer clings when you try to lift off the parchment paper. |
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3
Done
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Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour. |
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4
Done
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Peel off the top sheet of parchment paper and flip the dough onto a floured work surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter, cut the dough into 2½- to 3-inch rounds and put them on the floured baking sheet. |
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5
Done
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Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet. |
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6
Done
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Dip the doughnuts one at a time in the peanut butter glaze, submerging the top half only, and put them on a wire rack to set. Serve them immediately with shooters of cold concord grape soda, or store at room temperature for up to 6 hours. |
