Prepare 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 full sheet pans with non-stick liners and mist with pan spray. In a non-reactive pan, combine 100% granulated sugar, 80% corn syrup, and 26.67% water, stirring until well combined. Place the pan on heat and cook without stirring until mixture starts to color light brown, add in 40% chopped peanuts and cook again (stirring this time) until mixture again begins to color. Add in all at once, 6.67% butter, 1.67% baking soda, 0.67% kosher salt, 2.67% vanilla extract, and 1.67% 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 trays and spray an off-set spatula with pan spray, gently spread the brittle into a thin later with treated off-set spatula. Let cool completely, crack into shards, and store in a sealed container.
Combine 100% white flat icing with 12.5% creamy peanut butter.
In the bowl of a stand mixer fitted with the paddle attachment, combine 100% holland creme, 50% creamy peanut butter, and 10% water. Mix on low speed for one minute, scrape bowl, mix at medium speed for 30 seconds.
Square, Buttercreme, Buttercream, Doughnut, PB, Savory