PB-Glazed Bonne Maman Concord Grape Donut Holes

concord grape

Hard

6

3hrs

Concord Grape Fruit Spread

Ingredients
Materials

For the Donuts:

1 Cup Whole Milk
2 ½ Tbsp Sugar
1 tsp Salt
2 Tbsp Warm Water
1 Package Active Dry Yeast
3 ½ Cups All-Purpose Baking Flour, Divided, Plus More as Needed for Kneading
2 Tbsp of Canola or Vegetable Oil + a Bit More for Proofing Dough
2 Eggs, Room Temperature

*If you’re cooking donuts in a fryer or frying them in oil on a stovetop, make sure you have enough frying oil, around 4” deep, for the donuts to fully submerge in.

Glaze:

1 Cup Brown Sugar
½ Cup Creamy Peanut Butter
¼ Cup Heavy Cream
2 Tbsp Whole Milk
2 Tbsp Corn Syrup or Agave Nectar
2 Cups Powdered Sugar
A pinch of salt

Filling:

Approx. 2 Cups Bonne Maman Concord Grape Fruit Spread

A 2-Inch Round Cookie Cutter for punching out donut holes. (A 2-inch round glass or jar can also work.)

Steps

Prepare Donut Dough:

In a medium saucepan over medium heat, whisk together milk, sugar, and salt, then stir occasionally until warm to the touch. Remove from heat, and transfer to a bowl to cool down to room temperature.
As the milk mixture cools, mix together the active dry yeast with warm water (only slightly above room temperature) in a small bowl. Let sit for 10–20 mins until foamy.
Once the milk mixture has cooled, add it to a large bowl with 3 cups of flour, 2 tablespoons of oil, 2 eggs, and the yeast mixture. Stir to combine.
Transfer the dough to a surface that has a ½ cup of flour spread on top of it. Knead for 4–5 mins until smooth and elastic. Coat a clean bowl with a little oil, place dough inside, cover with a towel, and let rise in a warm place for 1 hour.
Once risen, punch down the dough and roll it out into a ½-inch thick slab on a lightly floured surface. Cut out 2-inch circles using a round cutter.
Transfer donut circles to parchment-lined baking sheets. Cover with damp towels, and let rise for 30 mins.

Get Cooking:

Deep fryer/stovetop frying instructions:
Heat frying oil to 350ºF. Keep a steady temperature as you fry 3–4 donuts at a time, rotating every 30 secs or until a warm golden-brown color is achieved. Donuts should poof up while cooking. If they don’t, increase the temperature of your oil a bit and cook less at a time.

Air fryer instructions:
Preheat to 380ºF. Line air-fryer basket with parchment paper, and cook about 5–6 donut holes at a time, for 5–6 mins each. Each air fryer is different, so we recommend checking on the donuts after 5 mins or so. No matter the cooking method, cook all donuts until golden brown, then transfer to a cooling rack.

Once cool to the touch, fill with Bonne Maman Concord Grape Fruit Spread. Using a pairing knife, puncture a little hole in the side of each of the donut holes.
Fill a piping bag, with an approx. ⅛” metal tip, with Bonne Maman Concord Grape Fruit Spread, and pipe into the donuts until full through the entry hole.

Glaze the Donuts:

In a medium saucepan, whisk together brown sugar, peanut butter, heavy cream, and milk over medium heat. Stir constantly for 1–2 mins until the sugar dissolves and the glaze thickens slightly. Whisk in corn syrup or agave nectar until smooth. Whisk in corn syrup or agave nectar until smooth.
Reduce heat to low, then whisk in powdered sugar and pinch of salt. Whisk for another minute to melt and combine sugar. If glaze seems too thick to dip donut holes in, add just a splash of milk. Turn off heat, but keep glaze in warm saucepan.
Immediately dunk the tops of your donut holes into the glaze, giving them a little peanut-butter-glaze hat, covering about ⅔ of the upper half of your donut holes. Repeat with all donuts!
Best if consumed immediately, within 24 hours… if they last that long!