Recipe courtesy of Josie Rudderham

Sriracha Peanut Butter Crunch Doughnuts

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 2 dozen doughnuts
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Sriracha Nut Brittle:

2 tablespoons butter, softened, plus additional for greasing

1 cup granulated sugar

1/2 cup light corn syrup

1/4 teaspoon lemon juice

1/4 teaspoon salt

1 cup roasted peanuts

3 tablespoons Sriracha

1 teaspoon baking soda

Cake Doughnuts:

6 cups cake flour

2 teaspoons baking powder

1 teaspoon freshly grated nutmeg

1 teaspoon salt

1 teaspoon baking soda

2 whole large eggs plus 4 large egg yolks

1 1/2 cups granulated sugar

1 cup buttermilk

1/2 cup melted butter

1 teaspoon vanilla

Canola oil, for frying

Peanut Butter Glaze:

3/4 cup smooth peanut butter (not natural-style)

10 to 12 cups confectioners' sugar

2 tablespoons light corn syrup

1 tablespoon Sriracha

1 teaspoon vanilla

3/4 teaspoon salt

Finishing the Doughnuts:

3 cups hard pretzels, chopped

2 cups peanut butter chips

2 cups dark chocolate rice crisps

2/3 cup dark chocolate, melted


Special equipment:
parchment paper; a frying thermometer; a doughnut cutter
  1. For the Sriracha nut brittle: Grease a Silpat mat or large piece of foil with butter. 
  2. Stir together the sugar, corn syrup, lemon juice and salt with 1/4 cup water in a small pot. Bring to a boil and boil without stirring until it reaches 300 degrees F. Add the peanuts and stir to combine, then turn off the heat and stir in the Sriracha, baking soda and the 2 tablespoons butter. Pour out onto the greased surface and let cool completely. Peel away from the surface and chop into chunks roughly the size of chocolate chips. 
  3. For the cake doughnuts: Sift together the flour, baking powder, nutmeg, salt and baking soda in a large bowl and set aside. 
  4. Combine the eggs, egg yolks, sugar, buttermilk, melted butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is smooth. Add the flour mixture and mix until just combined. 
  5. Roll out the dough between 2 sheets of parchment paper to a 1/2-inch thickness and refrigerate the dough, covered, 30 minutes. 
  6. In a large Dutch oven, bring several inches oil to 350 degrees F. Cut the dough into doughnuts. Fry several doughnuts at once, until golden, 90 seconds, then flip and cook another 90 seconds. Transfer to a rack to cool. Repeat with remaining dough. 
  7. For the peanut butter glaze: Combine the peanut butter with 1 cup boiling water in a bowl and beat at medium speed with an electric mixer until smooth. Add the confectioners' sugar, corn syrup, Sriracha, vanilla and salt and beat until smooth. Taste and add more Sriracha as desired. 
  8. For finishing the doughnuts: Dip warm doughnuts into the peanut butter glaze and immediately sprinkle with the chopped Sriracha brittle, pretzels, peanut butter chips and rice crisps. Drizzle some melted chocolate over the tops.

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