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Mini Doughnuts Salted Peanut Brittle

Mini Doughnuts with Salted Peanut Brittle Dust


Moreish salted peanut mini doughnuts – It's hard to stop at just one.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 25 mins
Categories: Baking, Doughnuts
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Salted Peanut Brittle Dust
100 g castor sugar
100 g salted peanuts

Peanut Butter Glaze
30 g butter
100 g smooth peanut butter
2 tsp (10 ml) icing sugar 

85 g butter
1 C (250 ml) water
200 g flour
1 ml baking powder
1 ml salt
3 eggs

vegetable oil for deep-frying
castor sugar for dusting

Salted Peanut Brittle Dust
Prepare a baking tray by lining with baking paper.
Melt the castor sugar gently in a heavy-based saucepan over a medium heat until it melts and turns a golden caramel colour.
Remove from the heat and quickly stir in the peanuts before spooning onto the prepared tray. Set aside for a couple of minutes until completely set.
Once completely hardened, roughly chop before placing into a blender and blending to a coarse powder. Set aside until ready to serve.

Peanut Butter Glaze
Melt all the glaze ingredients in a small saucepan over a medium heat and mix until smooth and glossy.
Remove from the heat and pour into a dipping bowl to serve alongside the doughnut nuggets.

Doughnut Nuggets
Heat the butter and water in a saucepan and bring to the boil.
Remove from the heat, add the flour, baking powder and salt and beat until the mixture is smooth and comes away from the side of the saucepan. Allow to cool for a few minutes.
Add the eggs, one at a time, beating vigorously until the mixture is smooth and glossy.
Heat the oil in a deep saucepan or deep-fryer until it reaches frying temperature (moderate to hot). Drop small spoonfuls of the batter into the oil for about 1-2 minutes or until lightly golden brown and cooked through.
Remove from the oil using a slotted spoon, drain on absorbent paper and then lightly dust with castor sugar.

Serve immediately, allowing the guests to dip the doughnut into the peanut butter glaze and then into the brittle dust.