1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® NO SUGAR ADDED STRAWBERRY RASPBERRY PLUM SPREAD
1 tbsp (15 mL) milk
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Preheat the oven to 350°F (180°C). Grease a donut hole pan; set aside. Whisk the flour with the baking powder, baking soda and salt. In a separate bowl whisk the sugar, peanut butter, milk, butter and egg until smooth. Stir into the dry mixture until combined.
Scoop 1 tbsp (15 mL) dough and roll into a ball; place into the pan. Repeat with remaining dough. Bake for 8 to 10 minutes or until golden. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Whisk the icing sugar with the melted jam and milk until smooth. Add additional milk, 1 tsp (5 mL) at a time until pourable. Roll the donuts in the glaze until completely coated. Use a fork to remove from the donut from the glaze; shake off excess. Place on a wire rack set over a baking sheet. Let stand for 1 hour or until the glaze is set.
Use any of your favourite E.D.SMITH TRIPLE FRUITS® to glaze the donut holes.
Donut hole pans can be ordered online or you can use a mini muffin pan.