Rachael Ray: Ryan Scott Peanut Butter & Jelly Doughnuts Recipe

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Rachael Ray: Ryan Scott Peanut Butter & Jelly Doughnuts

Thanks to Ryan Scott, your life is about to change for the better. For his latest cookbook, “One to Five” Ryan shared ways to turn one simple recipe into five delicious meals. For his visit to The Rachael Ray Show, Ryan showed Rachael and guest co-host Bob Harper how to make homemade doughnuts out of canned biscuit dough. Yes, you can make your own incredibly sweet and delicious donuts at home, from pre-packaged dough! His Peanut Butter and Jelly Time doughnuts are truly life-changing! Not to mention how much fun you can have with your family preparing and devouring these treats!

To get the recipe, click next page.

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Rachael Ray: Ryan Scott Peanut Butter & Jelly Doughnuts Recipe Ingredients

Rachael Ray: Ryan Scott Peanut Butter & Jelly Doughnuts Recipe

Ryan Scott’s Peanut Butter and Jelly Doughnuts are easier than you’d expect to make and even tastier than you’d hope! (pacificbro / Flickr)

  • 3/4 C blackberry jam
  • 3/4 C confectioners’ sugar – divided
  • 6 tbsp heavy cream
  • 6 C vegetable oil
  • 1 C fresh blackberries
  • 3 tbsp fresh lemon juice
  • 1 C creamy peanut butter
  • 1 C dry-roasted salted peanuts
  • 1 16.3-oz package refrigerated biscuit dough

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Ryan Scott: Rachael Ray Peanut Butter & Jelly Doughnuts Recipe Directions

  1. Put the blackberries in a medium bowl and mash
  2. Stir in the lemon juice, jam, and 1/2 C of the confectioners’ sugar, then set aside
  3. In a different bowl, stir together the cream, peanut butter and 1/4 C confectioners’ sugar
  4. Process the peanuts in a food processor until finely chopped, then transfer them to a large bowl
  5. Heat the oil in a Dutch oven or deep fryer to 350 degrees
  6. Separate the biscuits and work in batches to fry the dough, turning once, about 2 minutes on each side, until cooked through and deep golden in color
  7. Transfer to a paper towel-lined plate to drain for a minute
  8. Roll the hot doughnuts in the crushed peanuts
  9. Use a skewer to poke a hole in the side of each doughnut, then wiggle the skewer around a bit to make a 1/4-inch hole
  10. Transfer the peanut butter mixture to a large resealable plastic freezer bag
  11. Cut one corner off the freezer bag to turn it into a piping bag
  12. Pipe the peanut butter mixture into each doughnut until it nearly bursts
  13. Add more crushed peanuts to the doughnuts
  14. Serve with the jam mixture on the side for dipping

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