Peanut Butter Jellyfish Delights
Dive into a whimsical world of flavor with these Peanut Butter Jellyfish Delights! Baked to perfection, these airy peanut butter doughnuts are topped with a luscious strawberry jelly glaze, transforming each one into an adorable jellyfish. With their playful design and sumptuous taste, these doughnuts are a perfect treat for summer gatherings, parties, or just a fun snack at home. The balance of creamy peanut butter and sweet strawberry makes this nostalgic childhood favorite a delightful surprise for all ages. Prepare to impress your friends and family with these enchanting, edible sea creatures!
N/A
Servings
400
Calories
20
Ingredients
Ingredients
all-purpose flour
1 cup
baking powder
1 teaspoon
baking soda
1/4 teaspoon
salt
1/2 teaspoon ((or 1/8 teaspoon if peanut butter contains salt))
light brown sugar
1/2 cup, packed
creamy peanut butter
6 tablespoons
original sour cream
6 tablespoons ((not reduced fat))
vanilla extract
1 teaspoon
large egg
1 large
whole milk
2 tablespoons
unsalted butter, melted
2 tablespoons
powdered sugar
1 1/2 cups
freeze-dried strawberry
1/4 cup
strawberry jelly
1 1/2 tablespoons
whole milk
2-4 tablespoons ((additional, as needed))
gel icing (pink)
1 tube ((optional))
bright white fondant
6 ounces
gel icing (sky blue)
1 tube
gel icing (pink)
1 tube
decoration icing (black)
1 tube
Instructions
1
Before starting, gather your non-stick baking spray, a non-stick doughnut pan, a non-stick doughnut hole pan, and a pastry or ziplock bag for the doughnuts. For the glaze, prepare a pastry bag lined with wax paper. You'll also need a #1 piping tip, a coupler, a 2-inch circle cookie cutter, a rolling pin, and toothpicks for decoration.
2
Doughnuts: Preheat your oven to 350°F (175°C). Generously coat both the doughnut and doughnut hole pans with non-stick baking spray and set aside. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt (if using), and light brown sugar until well combined.
3
In a separate small bowl, blend the creamy peanut butter, original sour cream, vanilla extract, egg, whole milk, and melted unsalted butter until smooth. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix; this ensures a light and fluffy texture in the doughnuts. The batter will be thick.
4
Use a large zip-top bag or piping bag to transfer the batter. If using a zip-top bag, cut a small corner off. Fill each doughnut cavity 3/4 full with the batter and use the back of a spoon to smooth the tops if necessary.
5
Bake the doughnuts for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the doughnuts to cool in the pan for about 5 minutes before gently removing them and transferring to a wire rack. For easy removal, use a toothpick to help lift the doughnuts from the molds.
6
Glaze: Crush the freeze-dried strawberries in a small zip-top bag using a rolling pin or drinking glass until they are a fine powder. In a mixing bowl, combine the powdered sugar, crushed strawberries, strawberry jelly, and 2 tablespoons of whole milk. Use a fork to whisk until smooth; add more milk gradually if necessary to reach a pourable consistency.
7
Dip the tops of the cooled doughnuts and doughnut holes into the glaze or use a spoon to lavish it on. Place the glazed items on a baking sheet lined with wax or parchment paper to set. Feel free to coat the doughnut holes entirely in glaze for an extra treat!
8
Jellyfish Decorations: Begin creating the jellyfish by tinting 5 ounces of fondant with a drop of sky blue gel icing. Set aside 1 ounce of this mixture for later. Roll out the remaining blue fondant into 2 ½-inch balls, then flatten each one to about 1/8-inch thickness. Wrap each glazed doughnut hole in the fondant and reshape gently.
9
To form scalloped edges, roll out the additional blue fondant and cut 2-inch circles using the cookie cutter. Gather fondant scraps, tint them darker blue, and shape into fun curly tentacles. Each jellyfish should have 7-8 tentacles. Use cornstarch to prevent sticking if necessary.
10
Assemble the jellyfish by placing tentacles in the center of a doughnut. Press the scalloped circle on top, followed by the fondant-covered doughnut hole. Gently tweak the edges for a ruffled effect. Finish by piping faces with black icing and adding playful cheeks with pink fondant.
11
Serve your delightful jellyfish doughnuts proudly and be prepared for compliments! Their charming appearance and delicious taste are sure to leave everyone craving more.
Nutrition Information
20g
Fat
56g
Carbs
6g
Protein
20g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Peanut Butter Jellyfish Delights?
They are whimsical, airy peanut butter doughnuts topped with a strawberry jelly glaze and decorated with fondant to look like jellyfish.
What is the primary flavor profile of these doughnuts?
The doughnuts combine creamy peanut butter with the sweet, nostalgic taste of strawberry jelly.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should I prepare the doughnut pans?
Generously coat both a non-stick doughnut pan and a non-stick doughnut hole pan with non-stick baking spray.
What ingredients make up the dry mixture?
The dry mixture includes all-purpose flour, baking powder, baking soda, salt, and packed light brown sugar.
Can I use reduced-fat sour cream for the batter?
No, the recipe specifies using original sour cream rather than a reduced-fat version for the best results.
How should the wet and dry ingredients be combined?
Gradually add the blended wet ingredients to the dry mixture, stirring gently until just combined.
Why is it important not to overmix the doughnut batter?
Avoiding overmixing ensures that the doughnuts maintain a light and fluffy texture.
How much batter should be placed in each doughnut cavity?
Fill each doughnut cavity approximately 3/4 full with the thick batter.
How long do the Peanut Butter Jellyfish Delights bake?
Bake the doughnuts for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.
How do I safely remove the doughnuts from the pan?
Allow them to cool in the pan for 5 minutes, then use a toothpick to help lift them out and transfer them to a wire rack.
How do I prepare the strawberries for the glaze?
Crush freeze-dried strawberries in a zip-top bag using a rolling pin until they form a fine powder.
What ingredients are needed for the strawberry glaze?
The glaze consists of powdered sugar, crushed freeze-dried strawberries, strawberry jelly, and whole milk.
What is the best way to apply the glaze?
Dip the tops of the cooled doughnuts and doughnut holes into the glaze, or use a spoon to spread it over them.
How is the blue fondant prepared for the jellyfish?
Tint bright white fondant with sky blue gel icing, setting aside a small portion for later use.
How thick should the fondant be rolled for the jellyfish body?
Roll the blue fondant balls and then flatten them to a thickness of about 1/8-inch.
What size cookie cutter is used for the jellyfish edges?
A 2-inch circle cookie cutter is used to create the scalloped edges of the jellyfish.
How many tentacles should be attached to each jellyfish?
Each jellyfish should have approximately 7 to 8 curly tentacles made from darker blue fondant.
What is the assembly order for the jellyfish?
Place tentacles on a doughnut, add a scalloped circle, and then top with a fondant-covered doughnut hole.
How are the jellyfish faces created?
Pipe faces using black decoration icing and add playful cheeks using small pieces of pink fondant.
What tools are required for the decoration process?
You will need a pastry bag, a #1 piping tip, a coupler, a 2-inch cookie cutter, a rolling pin, and toothpicks.
How much salt should be added if the peanut butter is salted?
If your peanut butter contains salt, reduce the added salt in the recipe to 1/8 teaspoon.
What is the calorie count for a serving of these doughnuts?
Each serving contains approximately 400 calories.
How much fat is in one serving?
There are 20 grams of fat per serving.
What is the total carbohydrate content per serving?
Each serving contains 56 grams of carbohydrates.
How much protein does this recipe provide?
Each serving provides 6 grams of protein.
How much sugar is found in a single serving?
There are 20 grams of sugar per serving.
How many ingredients are used in this recipe?
The recipe utilizes a total of 20 ingredients.
What type of milk is used in the batter and glaze?
The recipe uses whole milk for both the doughnut batter and the strawberry glaze.
For what occasions are these treats best suited?
They are perfect for summer gatherings, themed parties, or as a fun snack for children.