Peanut Butter Chocolate Yeast Donuts

It is officially the Jewish holiday of Chanukah, which means for the next eight days it is perfectly acceptable to fry everything! As someone who is obsessed with deep frying, this is one of my favorite times of the year. For this year’s Chanukah recipe, I teamed with Chefman using their Deep Fryer to fry up some mouth-watering donuts.

I developed a perfect yeast donut dough that when fried is golden brown on the outside and soft and pillowy on the inside. After frying, they are dipped in a peanut butter chocolate glaze and sprinkled with chopped up peanut butter candy. It’s way fresher and tastes even better than store-bought donuts and is the perfect thing to get you in festive food!

Peanut Butter Chocolate Yeast Donuts

Calories 1271.36 kcal


For the Donuts:

  • 1 1/2 cups milk
  • 5 tablespoons butter
  • 2 packages yeast
  • 1/2 cup warm water
  • 2 eggs
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 – 6 1/2 cups all-purpose flour plus more for dusting surface
  • Peanut or vegetable oil for frying (1 to 1/2 gallons, depending on fryer)

For the Peanut Butter Chocolate Glaze:

  • 1 1/2 cups powdered sugar
  • ¼ cup cocoa powder
  • 2 tablespoons peanut butter
  • 2 tablespoons milk


For the Donuts:

  • Pour warm water into the bowl of a stand mixer, with the dough hook attachment. Sprinkle the yeast over the water and allow to proof for 5 minutes. Meanwhile, heat up the milk and butter in a small saucepan, until the butter is melted.
  • Add the eggs, sugar, salt, warm milk mixture, and half of the flour to the bowl. Turn on the mixer on a slow speed and mix until well combined. Turn up the speed to medium and add in the remaining flour. Mix until it comes into a ball of dough. Dump out the dough onto a floured surface and knead by hand for about 4 minutes, until smooth.
  • Place dough in a large greased bowl, cover with a linen towel, and allow to rise for 1 hour or until doubled in size. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
  • Preheat the oil in the Chefman Deep Fryer or a large pot to 350 degrees F. Gently place the doughnuts into the oil, 1 to 2 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 5 minutes prior to glazing.

For the Peanut Butter Chocolate Glaze:

  • In a small mixing bowl mix the powdered sugar, cocoa powder, peanut butter, and milk; until fully combined. Dip the top of each donut in the glaze and place, top side up, on a cooling rack.
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This is a sponsored post written by me on behalf of Chefman. The opinions and text are all my own. Thank you for supporting my sponsors that allow me to create new and special content like this for!

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