Oktoberfest Pretzel-Shaped Donuts with Peanut Butter Frosting
Oktoberfest Pretzel-Shaped Donuts with Peanut Butter Frosting
  • Yeast Donut Dough:
  • 5 tsp. active dry yeast
  • 1¾ cups milk
  • 2 large eggs
  • 5 cups all-purpose flour, sifted
  • ½ cup granulated sugar
  • 1 tsp. salt
  • 6 tbsp. unsalted butter
  • non-stick cooking spray
  • vegetable oil
  • Peanut Butter Frosting:
  • 1 cup confectioners’ sugar
  • 1 cup peanut butter
  • 6 Tbsp unsalted butter, cubed, at room temperature
  • ¾ tsp vanilla extract
  • pinch of salt
  • Buttercream "Mustard" Frosting:
  • 3 cups confectioners' sugar
  • ⅓ cup butter, softened
  • 1-2 Tbsp milk
  • 1.5 tsp vanilla extract
  • yellow food coloring
  1. Yeast Donut Dough:
  2. Prep/measure your ingredients: sift the flour, prep a large mixing bowl with non-stick spray.
  3. Warm half of your milk on the stove, bring it to a simmer, then add the other half of cold milk. Milk should be 110 degrees.
  4. In your stand mixer, fitted with the hook attachment, add your yeast, warm milk, and a pinch of sugar and whisk together.
  5. Add the eggs and mix on low for about 1 minute.
  6. Add your sifted flour, sugar, and salt (make sure to add the salt last as salt kills yeast) and mix on low for 4 minutes.
  7. Add your butter and mix for about 5 minutes until the dough is one piece and slapping against the sides of the bowl.
  8. Transfer the dough to your prepped mixing bowl, spray the top of the dough with cooking spray, cover with plastic wrap, and let the dough proof (rise) for 45 minutes to 1 hour.
  9. Use this time to prep your next phase: start warming up your oil, set up cooling racks with parchment paper underneath, set out cookie sheets lined with parchment paper and dusted with flour, prep your work surface with flour, and get ahead on the dishes.
  10. Once the dough has doubled in size, transfer the dough onto your work surface (I use a butcher block dusted with flour), coat with flour, and cut in half, setting aside half to use later.
  11. Take half and roll out to ½ inch thick.
  12. Slice the rolled out dough into 2” wide by 14-16” strips and twist them into a pretzel shape. Place the twisted donuts onto the baking sheets lined with parchment paper to proof a second time while cutting out and twisting the rest of the donuts. (15 minutes).
  13. Repeat with your second ball of dough.
  14. Gather all the scraps, knead together, re-roll, and cut out more donuts.
  15. Once the oil is at 350 degrees, you can start frying. Using your skimmer, place a donut in the oil. Flip the donut after 10 seconds in the oil so both sides have been in contact with the oil (to prevent further proofing and odd-shaped donuts). Once one side has reached a golden brown color, flip and cook the other side to the same color and then remove. Don't overload your fryer as the temperature of the oil will drop. I only cook 4-5 donuts at a time if small, 2-3 if large.
  16. Let the donuts drip and cool on the cooling racks and then frost each donut with peanut butter frosting (see below) and decorate with white jimmies.
  17. Peanut Butter Frosting: Combine the confectioners’ sugar, peanut butter, butter, vanilla extract, and pinch of salt into a stand mixer fitted with the paddle attachment and mix, stopping to scrape the bowl with a spatula, then mix on high until creamy.
  18. Buttercream "Mustard" Frosting: Combine the confectioner's sugar, butter, milk, and vanilla extract into a stand mixer fitted with the paddle attachment and mix, stopping to scrape the bowl with a spatula, then mix until combined. Add yellow food coloring and mix. Continue to add yellow food coloring until you get your desired yellow color.
Recipe by Salty Canary at http://www.saltycanary.com/oktoberfest-pretzel-shaped-donut/