Want to make something special for your sweetie? Stones Throw's classic PB&J donuts are a little bit savory, a little bit sweet, and easy to throw together.
Created by pastry chef Tara Lewis, the donuts actually start out as beignets that are dusted with vanilla sugar, and then served with house made peanut butter, jelly, and chocolate cremeaux. Lewis recommends plating with whole concord grapes and candied peanuts to complement the flavors and add texture. Lewis explains, "We like to serve desserts that are playful and nostalgic, so this is an elevated take on the classic PB&J flavors we all knew and loved as kids."
- 2½ teaspoons of yeast
- ¾ cups of sugar
- 2/3 cups water, 98-100F
- 3 eggs
- 1½ cups heavy cream
- ½ tablespoons salt
- 12 1/3 cups of AP flour
- 1/3 cups of butter, melted
- Combine yeast, water and sugar in mixer bowl, let sit for about 10 minutes in a warm area until it appears frothy
- Add eggs and cream into yeast mixture and begin mixing contents with dough hook on low to medium speed for 45 seconds. Add in remaining dry ingredients. Increase mixer speed to medium/high and continue mixing until dough has a shaggy appearance, stream in melted butter and allow to mix for another two minutes
- Grease a large bowl with cooking spray and place dough in bowl. Cover tightly with plastic wrap, taking care to not allow the plastic to touch the dough. Allow dough to double in size.
- Refrigerate overnight.
- Roll out dough about 1/3" thick, cut into 1 ½" squares on a flour dusted board. If necessary, let dough rest before cutting, rolling again as needed. Set on sprayed or floured parchment and cover top of tray tightly with plastic wrap.
- Let proof until air bubbles are visible on sides of dough and the dough has risen to almost or just barely touching the plastic.
- Refrigerate once proofed.
- Fry beignets at 325F for about 90 seconds per side in soy bean oil
- Place fried beignets on a drip rack for 10 seconds, toss them in the vanilla sugar mixture (recipe follows), and serve on a plate atop a healthy spoonful of the Peanut Cream, alongside dollops of Chocolate Cremeaux and Grape Gel.
- ½ vanilla bean
- 1 cup sugar
- ¼ teaspoons of salt
- Combine all ingredients in a large bowl
- Massage vanilla bean scrapings into sugar until well dispersed
Milk Chocolate Cremeaux
- ¾ cups of milk
- ½ tablespoons glucose
- 3 each gelatin sheets
- 1 5/8 cups of milk chocolate
- 1 2/3 cups of cream
- In a medium pot, bring milk and glucose to a scald
- Bloom gelatin in cold water
- Whisk bloomed gelatin into scalded milk mixture until fully dissolved
- Pour milk over chocolate, whisk to combine.
- With immersion blender or whisk, slowly add cream into chocolate mixture and emulsify
- Pour into desired containers and refrigerate overnight to allow cremeux to set
- 2 cups Concord grape juice
- 1½ teaspoons Agar (found at Whole Foods and other specialty grocery stores)
- ¼ teaspoons of salt
- Using a large pot bring grape juice to a boil over high heat. Once boiling, reduce heat to medium low and allow juice to reduce to half the original volume.
- Stir in agar and salt, bring to a rolling boil and whisk for 2 minutes
- Pour into a deep pan and refrigerate until solidified, about 1 hour
- Cut gel into small pieces utilizing a small offset spatula or paring knife
- Blend smooth in a blender and then strain gel
- Place in piping bags or small containers
- 1¾ cups peanuts
- Milk, to cover
- 1 cup sugar
- ¼ teaspoon salt
- Combine all ingredients in a large pot and simmer on medium low heat until nuts are softened and milk has reduced by almost half, and mixture has thickened
- Whisk often to avoid burning
- Pour contents into a blender and blend on high until peanuts have been emulsified into milk, this mixture should resemble a slightly loose peanut butter
- Pour into a deep pan and cover with plastic, allow plastic to sit on to of peanut cream so a skin does not form
- Refrigerate for 2 hours, or until cool