Peanut butter and jelly. Classic lunch box fare. Crust or no crust? Rectangles or triangles? Grape or strawberry? Regardless of how you normally eat it for lunch, I’m doing PB&J for breakfast! In mini donut form! Making lunch boxes jealous all over the world 😉
Okay, so technically these are delightfully peanut butter donuts to dip in a sweet strawberry sauce … but together? They are seriously amazing!!
peanut butter mini donuts
Makes 24 mini donuts
Original recipe for the donuts found HERE.
¼ cup peanut butter
¼ cup granulated sugar
⅓ cup + 1 tablespoon milk
1 tablespoon vegetable oil
½ teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
Preheat oven to 325* and spritz mini donut pan(s) with nonstick cooking spray.
Mix the first six ingredients together in a mixing bowl until well combined. In a separate bowl sift the flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. This mixture is fairly thick, so place the mixture into a piping bag and pipe into the wells, filling about ¾ full.
Bake for 8-10 minutes until donuts are set and lightly browned on the bottom. This bake quickly so just keep an eye on them so they don’t over bake. Allow donuts to cool on a wire rack and prepare the strawberry sauce.
In a small sauce pan on medium heat, mix together one 15.5 ounce container of frozen sweetened strawberries (thawed) and about one tablespoon of cornstarch. Bring to a light boil and then reduce the heat. Stir frequently, breaking up the berries with a wooden spoon. Cook until the sauce has thickened to a “dippable” consistency and allow to cool.
Then? Dip the mini donuts in the strawberry sauce and enjoy the wonder that is PB & J for breakfast!!