Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
You're reading one of recipes available free. Full library with Gastronome.
Place the blackberries in a medium bowl; roughly mash them with a potato masher. Stir in the jam, lemon juice, and 1/2 cup of the confectioners' sugar; set aside. Stir together the peanut butter, cream, and remaining 1/4 cup confectioners' sugar in a separate bowl. Process the peanuts in a food processor until finely chopped. Transfer them to a large bowl. Heat the oil in a deep fryer until a candy thermometer reads 350°F. (If you don't have a deep fryer, you can use a Dutch oven.) Separate the biscuit dough. Working in batches, fry the dough, turning once, until deep golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain for 1 minute. Roll the hot doughnuts in the crushed peanuts. Using a chopstick or wooden skewer, poke a hole into the side of each doughnut, wiggling the chopstick from side to side to create a 1/4-inch hole. Transfer the peanut butter mixture to a large zip-top plastic freezer bag. Snip one corner off the bag. Pipe the peanut butter mixture into each doughnut until it almost bursts and the mixture begins to ooze from the side of the doughnut. Sprinkle the doughnuts with any remaining crushed peanuts. Serve with the jam mixture for dipping.