I finally found myself some rhubarb.
And I am completely addicted.
Like all I can think is – rhubarb this, rhubarb that. It is sort of a problem because for some reason, rhubarb is sparse around here. Plus, I am not sure you want to see a bunch of rhubarb recipes one after the next. Just know that there are at least a handful more rhubarb recipes coming your way in the near future.
Soo, before these doughnuts and this amazingly sweet jelly, I had actually never had rhubarb, but apparently the love for it runs in my genes. I hear that my grandpa on my mom’s side is a huge rhubarb pie fan. I can’t say I am surprised though because my grandpa loves pretty much any fruity pie. Apple, blueberry, key lime, he loves them all.
I am not a huge fruit pie person. Probably only because I think most store-bought pies are highly sub par (can you say pie snob??) and I really just love my fruit plain. Ok or in salsa. I love, love, love fruit salsa. Example one, two, three and four. And that’s not even all the fruit salsa recipes that I have posted on this site! Oh, and I am so excited to see all the spring fruit returning to the stores. I mean, who’s not?
I am also excited about the sunshine that has been going on around here this week.
So nice, so happy about it. And that’s all I will say since I feel like I talk to you guys constantly about the weather.
The day I set out to make these doughnuts I was somehow left with Asher, her friend and a house full of snowboard boys.
Luckily the boys decided it would be a good idea to go to the animal shelter to find the cat a little buddy to play with. They are freaking crazy, but I kind of love the idea. It would have turned out great if only they had known what day it was… Sunday. Yep, the animal shelter here is closed on Sunday. Unfortunately, when everyone else in the house found out what they were doing (ie my parents), the whole second cat thing got shut down – right away.
Oh no, I think I am turning into one of those crazy cat ladies. No, no, no. I love dogs. Quick, someone please bring me a dog. Preferably a big dog. I love goldens, but really I want one of those cool Siberian huskies. You know, with the beautiful blue eyes – but it has to be a well-trained. I can’t stand an untrained dog.
Ok. getting back to the point, which was – while the boys were off looking for cats, I was left with the girls.
Luckily, doughnuts excited them… a lot.
I mean doughnuts and kids go hand in hand.
As do peanut butter and jelly.
So naturally these doughnuts were just a really gooood idea.
Also, the rhubarb jelly? Oh my gosh, so good. And don’t be freaked out by chia seeds in your jelly. Promise they only add to the deliciousness. This jelly is so easy, you can’t go wrong giving it a try.
Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly.
Servings: 12 Doughnuts
Calories Per Serving: 491 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk I used 2%
- 2 1/2 cups bread flour
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter softened at room temperature and cut into cubes, 1/2 stick
- canola oil for frying
- 1 cup creamy peanut butter warmed
Strawberry Rhubarb Chia Jelly
- 1 vanilla bean cut lengthwise, seeds reserved
- 1 cups diced rhubarb cut into 1-inch pieces, about 2 stalks
- 1 cup strawberries hulled + diced
- 4 tablespoons honey or more to your taste may sub 1/4 cup sugar
- 1 lemon juiced
- 2 tablespoons chia seed
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
- When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before filling + glazing.
To make the Jelly
- Combine rhubarb, juice of 1 lemon, honey, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the strawberries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Add chia seeds and mix well. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
- Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze
- Add the jelly to a pastry bag fitted with a small circular tip or a ziplock bag with the corner snipped off. Now do the same with the warmed peanut butter. Poke a hole on both sides of the doughnut. Starting with the jelly squeeze a little out of the bag and into the doughnut, swap and squeeze a little peanut butter into the doughnut. Repeat until it feels like one side of the doughnut is almost completely filled. Then do the same to the other side of the doughnut. Repeat until all the doughnuts have been filled.
- Line a baking sheet with a wire rack. Dip each doughnut through the glaze covering both sides. Place on the rack to dry. Enjoy!
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*Doughnuts adapted from [ Epicurious | http://www.epicurious.com/recipes/food/views/Classic-Glazed-Doughnuts-51160200]
Bonus – these doughnuts will make you feel like a kid again.