The Buckeye Donut Ohio State
Recipe courtesy of Cooking Channel

The Buckeye Doughnut

Getting reviews...
The Buckeye, the Ohio State University's mascot and delicious treat named for its resemblance to the nut of a buckeye tree, is a frozen ball of peanut butter dipped in melted chocolate. To make the doughnut form of this treat, create an indent in the center of the doughnut before you fry, it will leave you with a little nest for the peanut butter to sit.
  • Level: Intermediate
  • Total: 4 hr 15 min
  • Prep: 30 min
  • Inactive: 3 hr 30 min
  • Cook: 15 min
  • Yield: 12 doughnuts
Share This Recipe

Ingredients

Doughnuts: 

Chocolate Glaze:

Directions

  1. For the doughnuts: Sprinkle the yeast over the warm water in a medium bowl. Stir a few times and let stand to allow the yeast to dissolve and begin bubbling, 3 to 5 minutes. Sift 1 cup of the flour into the bowl and stir until mostly smooth. Cover with plastic wrap and set aside in a warm place for about 30 minutes. The mixture will expand, loosen in texture and will have large bubbles on the surface. 
  2. Beat the granulated sugar and butter with an electric mixer on medium-high speed until light and fluffy, 2 minutes. Beat in the vanilla, salt, nutmeg and eggs until smooth. Beat in the yeast mixture and then reduce the speed to medium-low and gradually beat in another 2 cups of the flour. Gradually add the remaining 3/4 cup of flour, 1/4 cup at a time. Scrape down the sides and bottom of the bowl as you go, until the dough is no longer sticky. It will not come together in a clean ball and you may not need all the flour. 
  3. Transfer the dough to a lightly greased large bowl and cover with plastic wrap. Let rise in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours. Generously dust a large cutting board or counter with flour and scrape the dough out of the bowl. Dust the top of the dough with flour and pat to about 3/8-inch thick. 
  4. Cut rounds from the dough using a 2 3/4- to 3-inch biscuit or round cookie cutter. Place the cut outs on a floured baking sheet, leaving about 3 inches between each doughnut, and lightly cover with plastic wrap. Gently knead the dough scraps together, reroll and cut out the remaining doughnuts. 
  5. Let the cut doughnuts rise until well puffed but not quite doubled, another 1 1/2 hours. When the doughnuts are close to being ready, bring 2 inches of vegetable oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. 
  6. Using your fingers, firmly press a well into the center of each doughnut about 1-inch wide. Fry the doughnuts, a few at a time, turning occasionally, until browned, puffed and cooked through, 3 to 4 minutes. Drain on a wire rack set over a rimmed baking sheet and cool, 10 minutes. 
  7. While the doughnuts cool, make the toppings. 
  8. For the chocolate glaze: In a medium bowl combine the confectioners' sugar, cocoa, corn syrup and vanilla. Add the milk, 1 tablespoon at a time, whisking thoroughly, until the glaze is thick, shiny and smooth. If the glaze gets thick or hard on top as it sits, whisk it back together adding a few drops of milk to smooth it out again. 
  9. For the peanut butter frosting: Beat the peanut butter and butter until smooth. Add the confectioners' sugar and vanilla and beat until thick and fluffy. Gradually beat in the milk until the frosting is spreadable but still thick. 
  10. To assemble the doughnuts, dip the tops of the doughnuts (the side with the indent) in the chocolate glaze, allow some of the excess glaze to drip off and set the doughnut back on the wire rack for a few minutes, glaze-side up. Once the glaze has set, spoon a few teaspoons of the peanut butter frosting in the center of the doughnut, spreading it and filling the well, to create a buckeye.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …