Step 1
Preheat oven to 350°F (177°C). Thoroughly grease the cavities of the donut pans. Set aside.
Step 2
In a large bowl, whisk together the cake flour, baking powder, salt, and baking soda.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the peanut butter and canola oil on medium-high speed until combined. Scrape down the sides. Add in the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar. Blend until lightened in colour; 2 minutes. The mixture will look like wet sand. Add in the egg and vanilla extract. Mix until fully incorporated. Scrape down the sides.
Step 4
Add in ⅓ of the dry ingredients. Mix on low speed until just combined. Add in half of the milk. Mix on low speed until just combined. Repeat process with the remaining dry and wet ingredients; do not over mix.
Step 5
Transfer batter into a piping bag fitted with a large round or plain piping tip.
Step 6
Pipe batter into the prepared donut pans; ⅔- to ¾-full. Place the filled pans into the preheated oven. Bake for 8 to 10 minutes or until golden brown and the tops spring back when lightly pressed. Remove from the oven and allow to cool in pans; 5 minutes.
Step 7
Carefully remove donuts. Insert a food-safe craft stick from one side through the centre, being careful not to pierce through the other side (alternatively, you can insert the craft stick into the donut after dipping). Cool completely on a wire cooling rack.
Step 1
In a medium dish, stir together the grape jelly and vanilla extract until the jelly becomes liquidy. Sift in the Redpath® Icing Sugar. Add salt. Slowly stir until thoroughly combined, and glaze is smooth.
Step 2
Dip the bottom side (the part that was in the pan) of the completely cooled donuts into the glaze. Place the undipped side onto a wire cooling rack or plate. Sprinkle with crushed peanuts, and/or drizzle with warmed peanut butter using a piping bag or spoon, if desired. Allow glaze to set before serving.
*You can make this recipe with 1 donut pan. After removing the baked donuts, rinse the pan well with cold water and completely dry before re-greasing for the second batch of donuts.
*If cake flour is unavailable: For 1 cup of cake flour, measure 1 cup of all-purpose flour. Remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift or whisk mixture thoroughly to ensure flour mixture is well-combined, and flour is aerated.
*Ensure all ingredients are at room temperature before proceeding with the recipe, especially if the peanut butter is stored in the fridge.
* You can substitute any favourite jelly (or jam) for the grape jelly. Add and stir in a teaspoon of water to the glaze if a thinner consistency is desired.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar though the resulting donut will have stronger caramel notes, and the cake will be slightly darker in colour.
