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Peanut Butter & Cocoa Pebbles baked donuts



This shocked donuts face is probably the face I would have made if someone last year would have told me "a year from now you'll be working remotely every day because of a pandemic and, most importantly, don't bother buying new light clothes because sunny days and summer weather will be cancelled" 😱😭😭😭 Nice. Well, at least these peanut butter & cocoa pebbles baked donuts were shockingly yummy instead 😋 Check out my recipe below, it's basically the same as the rainbow one but with another glaze!


INGREDIENTS:

  • 100g sour cream *

  • 1 small egg (about 50g)

  • 23g vegetable oil

  • 25g melted butter

  • 83g sugar

  • 104g all purpose flour

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon nutmeg (optional)

  • 1/4 teaspoon salt

  • 1/2 teaspoon vanilla extract *

--- PEBBLES CHOCOLATE GLAZE ---

  • 60g dark chocolate

  • 30ml milk*

  • Peanut Butter & Cocoa Pebbles


DIRECTIONS:

  1. Preheat oven to 350°F (180°C).

  2. In a small bowl whisk together flour, baking soda, salt and nutmeg.

  3. In a different bowl add sour cream, egg, oil, melted butter, sugar and vanilla extract and mix well with a hand whisk until you get a creamy consistency.

  4. Add dry ingredients into the mixture and stir well with a rubber spatula until all combined (do not mix too much).

  5. Grease your donut pan with oil or cooking spray.

  6. Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process. You should obtain 6-7 donuts with this batter.

  7. Bake for about 12-16 minutes.

  8. Let them cool in the pan for about 10 minutes then transfer to a cooling rack.

  9. Melt dark chocolate with milk in the microwave or on a double boiler.

  10. Glaze the tops of the donuts and sprinkle with Peanut Butter & Cocoa Pebbles.

  11. Enjoy :)



RECIPE NOTES:

  • You can substitute sour cream with the same amount of full fat greek yogurt but the consistency won't be exactly the same because sour cream is higher in fat. If you want to obtain something similar you might try this substitution: 80g full fat greek yogurt + 20g soft butter + 10 ml water.

  • You can use vanillina (powdered vanilla) if you can't find vanilla extract.

  • You can skip the milk in the glaze but if you do then it will harden.. it depends on the kind of glaze you want.

  • The donut pan I'm using is this one


RECIPE CARD:


If you make it let me know! :)

Cereallyserena

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