Happy Friday! Nothing like a doughnut to kick off the almost-weekend. I think every Friday should be doughnut Friday. I finally broke down and bought a doughnut pan. For awhile, I figured it was an unnecessary purchase, but I was definitely wrong. It is so necessary! Who knew a doughnut pan could be so much fun? I was hesitant about making baked doughnuts because I have always preferred the fried version, but I think baked doughnuts just need their own category. They are really more of a cross between a muffin and cake and their shape is really the only similarity they have with a real doughnut.
While I still prefer the fried version, I like that the baked ones are healthier and so much easier to make at home. I decided to break in my new pan with a classic recipe, but I am already brainstorming endless doughnut flavors: pumpkin maple glazed, peanut butter and chocolate, classic apple cider. I don’t think I am going to be able to stop making doughnuts for a long time. This could get dangerous.
The original recipe called for nutmeg in the batter, but after tasting these, I felt that it was out of place, so I am omitting it in the version below. I left the chocolate glaze exactly as it was written because it was out of this world! Seriously, eat it by the spoonful and dunk everything into it. It is THAT good.
These doughnuts are so simple to make and while browning the butter is an extra step, it is so worth it! If you are wondering what brown butter even is, check out my post on brown butter pumpkin waffles. The brown butter adds a rich, nutty flavor to the doughnuts that really makes a difference.
If like me, you have been contemplating buying a doughnut pan for awhile, just do it! It is so worth it and they really aren’t expensive. I found mine at Sur La Table, but I’m sure Target or other kitchen related stores have them too. Whip up some doughnuts and impress your family and friends over the holidays!
Chocolate Frosted Brown Butter Doughnuts
Yield: 6 donuts
For the Doughnuts:
1 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup granulated sugar
3 Tbsp. unsalted butter
1 large egg
1/2 cup buttermilk
1 tsp. pure vanilla extract
For the Chocolate Glaze:
1 1/2 cups powdered sugar
4 Tbsp. unsweetened cocoa powder
3 to 4 Tbsp. milk
1 tsp. pure vanilla extract
Preheat oven to 350 degrees F and lightly grease a doughnut pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar and set aside.
In a small saucepan, over medium heat, melt butter. Keep an eye on it as it will brown quickly after it melts. Once it is browned and starts to smell nutty, remove it from the heat and transfer all of it to a small bowl.
In another small bowl, whisk together egg, buttermilk and vanilla extract. Add two tablespoons of the browned butter to the liquid ingredients, but only add a little at a time, so that you don’t cook the egg.
Add wet ingredients to the dry and mix just until combined. DO NOT overmix. Use a small spoon to fill each doughnut in the pan about 3/4 full. Bake 8-10 minutes and cool completely before glazing.
To make the glaze, whisk the powdered sugar, cocoa and salt together in a small bowl. Then add 2 tablespoons of milk and the vanilla extract. Whisk all of the lumps out and add enough milk to make a thick, but still pourable glaze. When the doughnuts are cool, dip each top side down into the glaze. Add sprinkles immediately if you wish and then allow to set for 30 minutes before stacking or storing them. These are best within 2 days.
Source: Adapted from Joy the Baker