A Western New York Tradition. Two (2) Dozen Peanut Sticks individually

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Directions. Before making the glaze, spread the chopped peanuts evenly over a piece of waxed paper. Combine the milk and vanilla in a saucepan and heat over low heat until warm. Gradually sift the sugar into the milk mixture, whisking gently and continuously, until well-combined. Remove the saucepan from the stove and place in a bowl of warm.

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Stir together peanut butter, sugar, milk, vanilla, oil, and egg until smooth. Stir in baking powder and salt, then stir in flour. Place batter in a large gallon size ziploc bag and cut off one tip. Pipe into donut pan. Bake for 8-12 minutes or until a toothpick comes out clean. Cool 10 minutes in pan then remove.

A Western New York Tradition. Two (2) Dozen Peanut Sticks individually

Here's how Paula's Donuts makes Buffalo's favorite peanut sticks

48 oz. Plastic Mini Donut Bucket with Handle 160/Case Mini donuts

Glazed Donuts. Honeydip (yeast ring donut, glazed) Glazed Frycake (cake donut ring, glazed) Glazed Cinnamon (fritter shape donut with cinnamon throughout the dough, glazed, no filling) Cheese (yeast raised dough pocket filled with cheese Danish filling, glazed) Raised Twists (yeast raised dough in a long twisted, stick form, glazed)

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Place the dough on a floured surface (use cake flour) and knead a few times to cover it with flour. Use a rolling pin to roll the dough to an 8"x12" rectangle. Use a knife or pizza cutter to cut the dough into smaller 2"x4" rectangles. Separate all of the sticks slightly and gently score the tops of each one.

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Instructions. Cut the crescent roll dough into strips. Heat oil in deep fryer (or use a large pot) to 375˚F. Working in batches, add strips of dough to the hot oil. Fry for 1-2 minutes until golden brown, turning halfway through cooking. Drain on a paper towel lined plate and sprinkle with cinnamon sugar.

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Preheat.Begin by preheating the oven to 425°F (218°C) and lightly greasing your donut pans or mini-donut pans.; Combine ingredients. In a medium-sized mixing bowl (or the bowl of your stand mixer), cream together the ¾ cup sugar and ½ cup creamy peanut butter until smooth.Then, add in the 1 egg (already beaten), 2 teaspoon baking powder, 1 ½ teaspoon vanilla extract, and ¾ teaspoon salt.

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For the bars, combine all of those ingredients except peanuts. Blend well. Stir in 1/2 cup peanuts; mix thoroughly. Shape into sticks 10 inches long and 1/2-inch wide. Cut into 2-inch sticks. Place on ungreased cookie sheets. Bake at 350 for 12 to 15 minutes. Cool.

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In a medium mixing bowl, whisk together the flour and salt. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour. Spray a sheet tray with non stick cooking spray and set.

HALLOWEEN PEANUT STICK DONUTS (2 dozen) DiCamillo Bakery

Combine the lukewarm buttermilk, water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy. Add in the egg, melted butter, and salt. Add the flour. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 5 minutes.

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Roll out the dough into an 8×12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section. In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While the oil is heating, prepare the glaze.

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Bake for 8-10 minutes, allow to cool in the pan for 5 minutes then transfer to a wire rack to cool another 10 minutes. While the donuts are cooling on the wire rack, make the glaze. For the peanut butter donut glaze : Melt the butter and add to the peanut butter and confectioners' sugar, mix until fully combined.

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Spray a donut pan with nonstick spray. In a large bowl mix vegetable oil, butter, milk, egg, sugar, vanilla and peanut butter until creamy. Add in flour, baking powder and salt and continue mixing until well combined. Spoon batter into donut pan, about 3/4 of the way filled, making sure the middle hole is clean.

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Buffalo Made: Paula's peanut stick. By Danielle Ossher. Apr 27, 2018. 0. Paula's famous peanut stick gets a dunk in glaze — and a few minutes to drip — before getting tossed in its crushed.

Paula's Peanut Donut Taste Test Visit Buffalo Niagara

Cook for 30 seconds, or until golden brown on the bottom. Flip and cook on the other side for 30 seconds. Remove from the oil and place on a cooling rack set over a few paper towels. Repeat with remaining doughnuts. Make the glaze by combining the powdered sugar, milk, and honey. Dip the cooled doughnuts into the glaze; immediately press into.

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Cool the Donuts. As you pull the donuts out of the oil, place them on a paper towel-lined tray (to drain any excess oil) and allow them to cool for about 15 minutes. Prepare the Glaze. Once the donuts have had a chance to cool off, whisk together the milk, powdered sugar, salt and vanilla extract to create the glaze.