Peanut Butter And Jam Doughnuts | Donna Hay

Ingredients

• ½ cup (125ml) sparkling clear lemonade
• 1 teaspoon vanilla bean paste
• 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting
• ⅓ cup (75g) caster (superfine) sugar
• 2 teaspoons dried yeast
• 4 egg yolks
• 50g unsalted butter, softened
• ¼ cup (60ml) double (thick) cream
• 2 tablespoons smooth peanut butter
• 2 tablespoons raspberry jam
• 1 egg, lightly beaten
• melted unsalted butter, for brushing
• 2 tablespoons honey
• 1 tablespoon boiling water
• ½ cup (110g) white (granulated) sugar