Combine the warm milk, 1 tablespoon sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour, salt, baking powder, and the remaining sugar.

Add in egg, egg yolk, melted butter, the yeast mixture, and vanilla. Stir until incorporated. Knead on low-medium speed for about 5 minutes. By hand, knead the dough for about 10 minutes until smooth.

Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1 hour.

Cut out 10 squares of parchment paper. Punch the dough down. On a floured work surface, roll the dough out to a ½-inch thickness.

Using a circle cutter, cut out the doughnuts and place on the prepared squares of parchment paper. Cover lightly with plastic wrap and leave to proof for about 40 minutes, or until about doubled in size.

Heat 2 inches of oil in a heavy pot (cast iron) to 330-350°F. To fry donuts, drop 2-3 at a time and allow to become golden before turning to the other side, about 2 minutes per side. Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.

To make the peanut butter filling, in a large mixing bowl, add in the butter and peanut butter. Mix on medium until incorporated. Add the powdered sugar and milk and mix on low until almost combined. Turn the mixer on high and whip for 1 minute until light and fluffy.

To make the peanut butter drizzle, in a medium bowl, mix together the powdered sugar and milk. Add in the peanut butter and stir until smooth. Transfer to a ziploc or piping bag.

For the chocolate glaze, in a microwave-safe bowl, add in the heavy cream and chocolate chips. Microwave in 30-second intervals, stirring until smooth.

Dip each donut into the glaze. Let the glaze set up about 5 minutes and then add the Reese's Mini Peanut Butter Chips and crushed peanuts to the top.

Transfer the remaining chocolate glaze to a ziploc or piping bag. Top each donut with peanut butter drizzle and chocolate glaze.