Peanut Butter Cup Doughnut Holes

1 1/2 cups bread flour

1 teaspoon active dry yeast 1 tablespoon sugar

1/4 teaspoon salt

1/2 cup warm milk

1/2 teaspoon vanilla extract

2 egg yolks

2 tablespoons melted butter 24 miniature peanut butter cups, plus a few more for garnish

Vegetable oil in a spray bottle Doughnut topping:

1 cup chocolate chips

2 tablespoons milk

Combine the flour, yeast, sugar and salt in a bowl. Add the milk, vanilla, egg yolks and butter. Mix well until the dough starts to come together. Transfer the dough to a floured surface and knead by hand for 2 minutes. Shape the dough into a ball and transfer it to a large oiled bowl. Cover the bowl with a towel and let the dough rise in a warm place for 1 to 1 1/2 hours, until the dough has doubled in size.

When the dough has risen, punch it down and roll it into a 24-inch-long log. Cut the dough into 24 pieces. Push a peanut butter cup into the center of each piece of dough, pinch the dough shut and roll it into a ball. Place the dough balls on a cookie sheet and let them rise in a warm place for 30 minutes.

Heat the air fryer to 400 degrees. Spray or brush the dough balls lightly with vegetable oil. Air-fry eight at a time 4 minutes, turning them over halfway through the cooking process.

While the doughnuts are air frying, prepare the topping. Place the chocolate chips and milk in a microwave safe bowl. Microwave on high for 1 minute. Stir and microwave for an additional 30 seconds if necessary to get all the chips to melt. Stir until the chips are melted and smooth.

Dip the top half of the doughnut holes into the melted chocolate. Place them on a rack to set up for just a few minutes.

Note: If you want to decorate these little doughnut holes, you can drizzle a peanut butter topping on in a decorative manner, or chop up a few more peanut butter cups and sprinkle them on top. Makes 24.

Recipes from “Air Fry Genius” by Meredith Laurence