Peanut Butter & Jelly Doughnuts

1: Combine flour, sugar, yeast, milk, and egg in a stand mixer with a dough attachment for 2 minutes on low speed.

2: Slowly add warm milk and cubed butter and mix for 10 minutes. Transfer onto a lightly oiled bowl and proof for 2 hours.

3: Knock back the air, portion 60g pieces, and roll them into round balls. Place onto parchment paper and prove for 90 minutes.

4: Fry them for 1-2 minutes on each side in oil at 170C heat. Transfer to a paper towel.

5: Toss them while they’re warm into caster sugar and make a small hole using a skewer.

6: Make filling by mixing cream cheese, peanut butter, icing sugar, and heavy cream until soft peaks. Loosen the jam slightly, then fold it through. Place in a piping bag.

7: Once the doughnuts are cooled, pipe the filling and enjoy!