Buckeye Recipe

Warm milk and bloom yeast

Heat the milk until warm to the touch (about 105–115°F / 40–46°C). In a large mixing bowl, whisk the warm milk with the granulated sugar and instant yeast. Let sit 5 minutes until foamy.

Combine wet ingredients

Stir in the softened butter (melted but not hot) and the eggs into the milk-yeast mixture until combined.

Mix dough

Add the flour and salt to the bowl. Mix with a wooden spoon or stand mixer fitted with a dough hook on low speed until a soft, slightly sticky dough forms, about 2–3 minutes. If the dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Knead dough

Turn the dough onto a lightly floured surface and knead by hand about 5 minutes until smooth and elastic (or knead in the stand mixer for 3–4 minutes). The dough should be supple and slightly tacky, not wet.

First rise

Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape donuts

Gently deflate the dough and turn onto a floured surface. Roll to about 1/2-inch thickness. Cut rounds using a 2 1/2–3 inch donut cutter or round biscuit cutter. You can also use a smaller cutter to remove centers to make ring donuts. Place cut donuts on parchment-lined baking sheets spaced 1 inch apart. Cover loosely and let rise 30–40 minutes until puffy.

Heat oil

While donuts are rising, pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). Use a candy/fry thermometer to monitor temperature.

Fry donuts

Fry a few donuts at a time without overcrowding. Fry for about 45–60 seconds per side, flipping when golden brown, until both sides are evenly golden and the donut is cooked through. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. If making donut holes or centers, fry 30–45 seconds per side.

Cool

Let donuts cool until just warm or room temperature before filling and glazing, about 20–30 minutes. Cooling prevents filling from melting and glaze from sliding off.

Make filling

In a medium bowl, beat the creamy peanut butter and softened butter together until smooth. Add the confectioners' sugar, vanilla extract, and salt. Mix until a thick, pipeable paste forms. If too stiff, add 1 teaspoon milk to adjust texture; if too soft, add a little more powdered sugar.

Transfer to piping bag

Place the peanut butter filling into a piping bag fitted with a medium round tip (or a zip-top bag with a corner snipped).

Fill donuts

Insert the tip into the side of each cooled donut and squeeze while withdrawing to deposit about 1–2 tablespoons peanut butter filling into the center. Repeat for all donuts. For ring donuts, you can split and spread filling between halves if desired.

Warm cream and melt chocolate

Place the chocolate chips and salt in a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan over medium heat until it just begins to simmer; do not boil. Pour hot cream over the chocolate and let sit 1 minute, then stir until smooth and glossy.

Adjust consistency

If the glaze is too thick to dip, stir in up to 1 teaspoon more warm cream. If too thin, let it cool a few minutes to thicken slightly; it should coat the back of a spoon.

Glaze donuts

Hold each filled donut by the edges and dip the top half into the chocolate glaze, letting excess drip back into the bowl. Place glazed donuts on a wire rack to set. For a classic buckeye look, dip only the top leaving a ring of peanut butter visible, or pipe a dollop of extra peanut butter filling on top and then partially dip to create a walnut-shaped appearance.

Set

Let the glaze set at room temperature for 20–30 minutes. If desired, place donuts briefly in the refrigerator (5–10 minutes) to fully firm the chocolate, but do not chill long or the glaze can bloom.

Optional dusting

If desired, lightly dust the donut bottoms or exposed edges with powdered sugar for presentation. Serve at room temperature.

Storage

Store finished Buckeye donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days; bring to room temperature before serving. The glaze may soften in the fridge, so allow donuts to rest before serving.