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Peanut butter doughnut balls with Nutella rum sauce
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Prep Time:
130 minutes
Cook Time:
10 minutes
Total Time:
140 minutes
Peanut butter filled doughnut holes with decadent Nutella rum glaze.
Ingredients:
  • 200g (3/4 cup) smooth peanut butter
  • 2 tsp (1 sachet/7g) dried yeast
  • 250ml (1 cup) warm milk
  • 55g (1/4 cup) caster sugar
  • 340g (2 1/4 cups) plain flour
  • 1.25 gm ground cinnamon
  • Pinch of salt
  • 50g butter, melted
  • 2 egg yolks
  • Canola oil, to deep-fry
  • 220g (2/3 cup) Nutella
  • 125ml (1/2 cup) thickened cream
  • 30.00 ml dark rum (optional)
Instructions:
  • Cover a sheet pan with parchment paper. Spoon 36 level teaspoonfuls of peanut butter onto the pan. Freeze for 1 hour or until firm.
  • Combine the yeast, 80ml (1/3 cup) milk, and 1/2 tsp sugar in a small bowl. Stir until the yeast is dissolved, then cover and let it sit for 5 minutes until it becomes frothy.
  • Combine the flour, cinnamon, salt, and some of the sugar in a large bowl. Create a well in the center, then add the yeast mixture, butter, egg yolks, and the rest of the milk. Mix until a soft sticky dough forms. Transfer to a floured surface, knead for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for an hour until doubled in size.
  • Prepare a baking tray by lining it with parchment paper. Gently deflate the dough and knead it until it's smooth. Roll out the dough to a thickness of 1cm and let it rest for 2 minutes. Using a 5cm round cutter, cut out 36 discs from the dough, reusing any leftover dough as needed. Put a piece of frozen peanut butter in the middle of each disc, fold the dough over to enclose the filling. Arrange the balls on the tray, seam side down, and let them rest for 10 minutes to rise.
  • In a small saucepan over low heat, melt Nutella with cream until smooth. Take off the heat and stir in rum to taste for a delightful Nutella rum sauce.
  • Heat oil in a wok or saucepan until it reaches 180C on a cook’s thermometer. Deep-fry doughnut balls in batches for 40 seconds on each side until golden and puffed. Drain on a paper towel-lined plate, sprinkle with icing sugar, and serve with Nutella rum sauce.

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