Spicy Orange Marmalade PB&J Donut
By Tarran Hatton, Exec Pastry Chef, BlissBomb
Ingredients
- Chopped roasted salted peanuts
- 2 cups melted Callebaut pate a glacier
- 2 tablespoons Maldon sea salt
- 12 pieces chocolate donut base (recipe below)
- Peanut Butter
- ½ pound roasted salted Virginia peanuts
- 8 tablespoons dark brown sugar
- 1 teaspoon diamond Kosher salt
- 2 teaspoons peanut oil
- 1 tablespoon vanilla extract
- Spicy Orange Marmalade
- 8 ounces candied orange
- 4 ounces lime juice
- 4 ounces water
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper, ground
- Chocolate Donut Base
- 238g melted butter
- 473g white sugar
- 118g brown sugar
- 263g eggs
- 11g vanilla extract
- 210g oil
- 201g buttermilk
- 500g all-purpose flour
- 137g cocoa powder
- 12g baking powder
- 14g salt
Directions
- This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.
- MARMALADE: Bring fresh lime juice and water to boil, pour over candied orange to rehydrate for 10 minutes. Remove orange to food processor, with cayenne and salt. Blend with 3 TBSP hot lime/water, until texture resembles marmalade- add more liquid if needed to reach texture. Add to piping bag and reserve for assembly.
- PEANUT BUTTER: Blend peanuts, salt, sugar, vanilla extract, and peanut oil in food processor until smooth and but not runny. Add to piping bag and reserve for assembly.
- DONUT: Batter; Combine all dries in electric mixer, combine all wet ingredients and mix into dries until smooth. Melt butter, and add last. Pipe into greased molds, bake at 325 degrees F for 9 minutes. Un-mold on lined sheet pan, place second piece of parchment over the top with second sheet tray and weigh down until cooled.
- Pipe PEANUT BUTTER in circle in circle on top of the donut base. Followed by circle of SPICY ORANGE MARMALADE.
- Dip each topped donut base into CHOPPED PEANUTS to coat. And move to Freezer.
- When Frozen Solid, Coating with melted PAG Brune, and garnish with MALDON SEA SALT and CHOPPED PEANUTS.
- Let set until firm to touch before packaging or serving.
