Make up the donut mix according to manufacturer’s instructions, shaping the dough into squares. Fry and let cool completely. Dip in peanut butter icing, sprinkle with a very small amount of cayenne pepper before icing sets. Drizzle with chocolate flat icing. Once both flat icings have set completely, pipe a swirl of peanut butter fluff and top with peanut brittle
Line a full size sheet tray with a non-stick liner and mist with pan spray. In a non-reactive pan, mix together 15 oz granulated sugar, 12 oz corn syrup, and 4 oz water, stirring until well combined. Place the pan on the heat and cook without stirring until mixture starts to color light brown, add in 6 oz chopped peanuts and cook again (stirring this time) until mixture again begins to color. Add in all at once 1 oz butter, 0.25 oz baking soda, 0.10 oz kosher salt, 0.40 oz vanilla extract, and 0.25 oz cayenne pepper. Mixture will climb the sides of the pan. Continue stirring until butter is melted and all ingredients have been mixed in. Carefully pour onto prepared sheet tray and spray an offset spatula with pan spray, gently spread the brittle into a thin later with treated offset spatula. Let cool completely, crack into shards, and store in a sealed container.
For every pound of white flat icing, mix in 2 oz creamy peanut butter.
In the bowl of a stand mixer fitted with the paddle attachment, mix together 5 pounds holland creme, 2.5 pounds creamy peanut butter, and 8 oz water. Mix on low speed for one minute, scrape bowl, and mix at medium speed for 30 seconds.
Square, Buttercreme, Buttercream, Doughnut, PB, Savory