1. Place all ingredients into a spiral mixer and mix on 1st speed for 2 minutes.
    2. Scrape down the bowl and mix on 2nd speed for 4 minutes.
    3. Remove from bowl and chaff up.
    4. Sheet out using a brake to desired thickness and cut using a round cutter.
    5. Place in prover for around 60 minutes.
    6. Remove and let the dough rest for 10 minutes to form a skin.
    7. Fry at 375°C (705°F) for 90 seconds each side.
    8. Once cooled, inject with raspberry or strawberry jam. Then apply a blend of Macphie 5th Avenue® White Icing and 10% smooth peanut butter onto the doughnut and finish with crushed peanut.


  • 2000g Sourdough Mix
  • 200g caster sugar
  • 40g shortening
  • 5g baking powder
  • 1000g water
  • 50g yeast
  • Strawberry or raspberry jam
  • 5th Avenue® White Icing
  • Smooth peanut butter
  • Peanuts (crushed)