Serves 4
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Remember the traditional peanut brittle of yesteryear? Here’s a new way to use that salty-sweet hard candy-snack: Mix them into donut dough and create these delectable peanut brittle donuts. Everyone would approve. (Can’t find store-bought peanut brittle? You could also make your own peanut brittle to use for this recipe.)


  • 300 g all-purpose flour, sifted
  • 5 to 8 tbsps crushed peanut brittle
  • 60 g softened butter
  • 40 g caster sugar
  • Pinch of fine salt
  • 6 g active dry yeast
  • 1 egg
  • 130 ml full cream milk, slightly warmed oil for deep frying


  • 160 g confectioners’ sugar, sifted
  • 4 to 6 tbsps full cream milk Blue and rose-pink food colouring

In a mixing bowl, add in flour, peanut brittle, butter, sugar, salt, yeast, egg and milk. Beat mixture using a dough hook until dough pulls away from the sides of the bowl.


Remove dough onto a floured tabletop, gently knead until smooth. Lightly grease a deep bowl with oil and put the dough in. Cover with cling wrap and let it rise at room temperature until it doubles in size.


Turn the dough out again onto a floured table top and roll it to 1 cm thickness. Cut out with a doughnut cutter. Knead the scraps together and roll it out again to make more doughnuts.


Place cut-out doughnuts onto a floured baking tray and leave room between each one. Cover with kitchen towel and allow to rise for a second time.


Deep fry doughnuts in hot oil, a few at a time. Cook until they are deep golden all over and remove to a wire rack to cool.


GLAZE: In a bowl, combine sugar with milk and stir till smooth. Mixture should be thick and runny. Divide into 2 portions, colour one portion blue and the other rose pink. Dip cooled doughnuts into the glaze and let it set for 20 mins before serving.

TIP: You can prepare dough ahead: Freeze cut-out doughnuts, after they have risen for the second time, in a container.

Text: Sa’idah Sheikh Jaffar/The Malaysian Women’s Weekly / Photos: Robin Yong/Blu Inc Media / Art Direction: Chin Chee Leong / Recipe & Food Styling: Cindy Koo


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