What happens when you marry two of America’s favorite foods?
If you’re the folks behind Rhino Donuts—Tom Prakas and David Tran—you take a peanut butter and jelly sandwich and wed it to the doughnut, instantly doubling the appeal of each to big and little kids alike. It’s one of an array of designer offerings at the locally based Rhino, which recently opened a shop in Boca Raton (126 N.E. Second St.), with several more on the way.
Peanut Butter & Jelly Doughnut
David Tran, Rhino Donuts
1 recipe with your favorite doughnuts cut into discs
For jelly:
4 cup fresh strawberries
3/4 cup water
3/4 cup sugar
38 grams pectin
For peanut butter mousse:
1 stick butter
9 ounces favorite peanut butter, creamy not crunchy
5 cups powdered sugar, sifted
Optional: Chocolate sauce and roasted peanuts
For jelly: Place strawberries, 1/2 cup of water and sugar in pot and reduce until jam-like consistency. Place remaining 1/2 cup of water and pectin in separate pot and stir to dissolve, then add to strawberry mixture and simmer for 2 to 3 minutes. Cool in ice bath.
For peanut butter mousse: Combine butter and peanut butter and half of the sugar in mixer bowl and, using paddles, whip until smooth, adding more sugar until a thick, creamy texture.
To assemble: Cook donuts in hot oil, remove and cool. Place strawberry jam in pastry bag and fill individual donuts. Place peanut butter mousse in another pastry bag and pipe on top of each donut. Garnish with drizzle of chocolate sauce and roasted peanuts. Serve and devour.
