Peanut Butter Pocket Donuts with Chocolate Ganache Glaze: An Homage to Stan's Donuts!

We just found out that our favorite donut shop, Stan's Donuts has served their last ever treat! So what better way to honor the legacy of Stan's (legend has it the donuts were so good, my mom had to quit sugar after trying to win a donut eating contest, polishing off 12 in one sitting) than to make our favorite flavor: the chocolate peanut butter pocket! These donuts are a slightly sweet, enriched yeast dough that are just the right ratio of dense to pillowy, and the hint of saltiness from the peanut butter and deep richness from the chocolate and that kick of cinnamon make them hard to resist!

Adapted from Bon Appetit's Gourmet Makes Krispy Kreme episode

Makes 16 donuts

Ingredients:

For the Dough:

1/2 packet active dry yeast

15 oz (about 3 and 1/4 cups) all purpose flour

1/4 oz (1 teaspoon) kosher salt

2 oz (2 Tablespoons) honey

2 oz (1/2 stick) unsalted butter, cubed

1 egg

2 teaspoons vanilla extract

8 oz (1 cup) milk

For the Peanut Butter Filling:

1 cup creamy peanut butter

3 Tablespoons butter

1/2 cup powdered sugar

For the Chocolate Ganache Glaze:

4 oz (1/2 cup) chocolate

4 oz (1/2 cup) heavy cream

For the Vanilla Glaze:

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup coconut oil (melted)

1/4 cup milk

Toppings:

cinnamon

chocolate chips or Reese's pieces

Step 1: In a large bowl, mix together flour, butter, salt, yeast and 1 Tablespoon of honey, then make a well in the middle of the mixture.

Step 2: Heat the milk for 30 seconds in the microwave until lukewarm, then add in the egg, the other Tablespoon of honey and the vanilla. Pour this mixture into the well of the dry ingredients and mix on low speed with a dough hook or by hand until a shaggy dough forms, then up the speed to medium and mix until you have a smooth, pliable and not sticky dough

Step 3: Shape your dough into a ball, then dust lightly with flour and return it to the bowl, covering it with plastic wrap and letting it rise at room temperature or an unheated oven with the door closed until it's doubled in size (mine took about 2 hours). Once the dough has doubled in size, put it in the fridge overnight to chill.

Step 4: The next day, turn your dough out on a floured surface and roll it out to be about 1/2 inch thick. Then cut your dough with a 3 inch cookie cutter, and a 1 inch cookie cutter to make the hole in the center

Step 5: Leave the donuts to puff up, about 10-15 minutes. Then heat a heavy pot that is 1/3 filled with oil to 325 degrees Fahrenheit. Drop 2 donuts in at a time (without parchment paper) and let them fry about 3 and a half minutes on each side, or until they're light golden brown on each side with a thin pale ring on the side of the donut.

Step 6: Remove the donuts from oil and place on a wire rack over paper towels to catch any remaining oil. As they cool, heat up the peanut butter and butter in the microwave for 45 seconds until the butter is soft and melty, then stir in the sugar. You also should make the chocolate ganache at this time by melting the chocolate and cream together and stirring until totally combined. Leave that mixture to cool for about 10 minutes . You can also make the vanilla glaze at this time by whisking all of the ingredients together until smooth.

Step 7: Fill and decorate! Punch a hole with a knife in the bottom or side of the donut and pipe in the peanut butter mixture. Then dip in the chocolate, sprinkle on cinnamon and chocolate chips or Reese's pieces! Dip the vanilla glazed ones in the vanilla glaze and add sprinkles or leave plain. Allow them to sit until the glaze is set (no longer wet and sticky), then enjoy!!

These are best served fresh as soon as the glaze has set, and can be stored in an airtight container for up to 3 days, though I doubt they'll last that long!