Peanut Butter Powder Fluffernutter
- 20m Prep Time
- 0sCook Time
- 20m Ready In
Fluffernutter doughnuts coated in peanut butter powder and filled with a marshmallow-peanut butter cream.
Ingredients
- 1 raised dough of choice
- 237 ml marshmallow crème
- 59.1 ml creamy peanut butter
- 14.8 ml cream or milk of choice
- Unsalted butter for greasing
- 473 ml peanut butter powder
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 231 mg
- Iron: 10.6 mg
- Magnesium: 874 mg
- Phosphorus: 1748 mg
- Potassium: 3977 mg
- Zinc: 15.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 raised dough of choice
- 237 ml marshmallow crème
- 59.1 ml creamy peanut butter
- 14.8 ml cream or milk of choice
- 473 ml peanut butter powder
Prepare
- Unsalted butter, for greasing
Let's Cook
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Step 1.
Prepare the chosen raised dough for filled doughnuts. Fry or bake the doughnuts according to the recipe's instructions, then let them cool completely on a wire rack.
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Step 2.
While the doughnuts are cooling, in a small bowl, whisk together 1 cup marshmallow crème, ¼ cup creamy peanut butter, and 1 tablespoon cream or milk of choice at room temperature until smooth and well combined.
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Step 3.
Grease the inside of a pastry bag with unsalted butter to prevent sticking. Fit the bag with a ½-inch star tip, then fill the bag with the marshmallow mixture.
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Step 4.
Place 2 cups peanut butter powder in a large resealable plastic bag. Add one cooled doughnut at a time, seal the bag, and shake gently to coat the doughnut evenly with the powder. Transfer the coated doughnut to a bread or cake tin, placing it on its edge so the top is accessible for filling.
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Step 5.
Using a skewer or chopstick, poke a hole into the top of each coated doughnut, going about halfway through. Gently squeeze about 2 tablespoons of the marshmallow mixture into the hole. Repeat with the remaining doughnuts.