Peanut Butter Donuts

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a stack of three peanut butter donuts with peanut butter glaze

5 from 2 votes

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www.theconsciousplantkitchen.com

These Peanut Butter Donuts are easy vegan donuts packed with 23 grams of protein. They are baked or air-fried and are easy to make with just 4 ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-donuts/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: donuts

Calories: 270.6kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cup Self-Rising Flour (note 1)
½ cup Powdered Peanut Butter fill without overpacking the cup, sweep out excess
1 cup Dairy-Free Yogurt (note 2)

Peanut Butter Icing

½ cup Powdered Peanut Butter
2-3 tablespoons Almond Milk

To work the dough

2-3 teaspoons Oil

US Customary - Metric

Instructions

In a large mixing bowl, whisk self-rising flour and powdered peanut butter.
Stir in yogurt using a rubber spatula. When the mixture looks crumbly and gets difficult to stir, grease your hands generously with oil (coconut oil or light olive oil) to knead the dough. It's very sticky, and it's normal. Squeeze and knead until you manage to form a rough ball of dough. You can add more flour if it is too sticky, but don't saturate the dough with flour. This dough should stay a bit sticky, and you should control the stickiness by oiling your hands and the dough a little, not by adding more flour. If it is too dry, add more yogurt and knead in.
Wash your hands and oil them again. Lightly spray oil on the dough ball, and knead and fold the dough again 2-3 times. Use a sharp knife to cut the dough into 4 even portions.
Roll each portion into a ball and use your thumb to press in the center and form the donut hole - make it large. It shrinks a lot in the air fryer.
Cover the air fryer basket with a piece of parchment paper and spray a bit of cooking oil on it to prevent the donuts from sticking.
Place each donut on the paper, making sure the donuts don't touch each other as they expand in the air fryer.
Air fry for 12 minutes at 350°F (180°C) or until they puff, and they get dry and hard outside.
Cool down on a cooling rack before glazing.
In a small bowl, stir powdered peanut butter and almond milk until glossy and lightly thick.
Dip the top of each cooled donut in the icing and twist to cover evenly.
Place each donut on a plate and pop it in the fridge for an hour to set the icing.

Notes

Note 1: To make 1 cup of self-rising flour, stir 1 cup of all-purpose flour with 2 teaspoons of baking powder. This recipe doesn't work with almond flour or coconut flour. I didn't try all-purpose gluten-free flour. If you do, add 2 1/3 teaspoons of baking powder for 1 1/3 cups of flour.

Note 2: The recipe doesn't work with regular peanut butter. You must use powdered peanut butter.

Note 3: You can use any yogurt you like. I am using plain coconut yogurt or cashew yogurt.

Storage: Store the donuts in an airtight container in the fridge for up to 3 days.

Nutrition