Delish Donuts 

These donuts are delish!! Oh & did I mention they were baked??? Ya right!!! Well, Wilton makes a donut pan for baking these round delights so I followed a Bobby Flay baked donut recipe & yum!!! I used his brown butter donut batter and then made up my own toppings for a DIY donut fiesta!!

Vanilla bean whip cream with sprinkles! 

Cinnamon sugar!!..

Drenched in caramel!!..


No matter which way you top them, serve these bad boys warm (a little less warm for the vanilla whip cream donuts or the cream will melt).. then watch them disappear!! 😉

Brown Butter Baked Donuts 

Nonstick spray or coconut oil to grease pan 

1 stick (8 tbsp) unsalted butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp freshly grated nutmeg (got my fresh nutmeg at Bulk Barn)

2/3 cup pure cane, coconut or granulated sugar

2 large eggs

3/4 cup buttermilk

2 tsp pure vanilla extract or I use fresh scraped vanilla bean

Special equipment: One 12-cup donut pan & a pastry bag (I ordered my pan off Amazon as above & the pastry bag from Michaels).

Preheat the oven to 375F. Spray the donut pan with nonstick spray or brush with coconut oil.

To make the brown butter, put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 mins. Transfer to a measuring cup, set aside.

Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a separate large bowl, whisk together the sugar and eggs until smooth, whisk in buttermilk and vanilla until combined. Add the flour mixture and the clear brown butter (pouring just the brown butter, trying to avoid all the black bits that will sink to the bottom) to the sugar & egg mixture; mix to combine but DON’T over mix.

Spoon batter into the pastry bag and fill the donut pan about 3/4 full. Bake the donuts until light golden brown and just baked through, about 8 mins; (They will be darker on the bottom, where the batter cooks against the pan). Set the pan on a baking rack and let cool for 10 mins. 


Vanilla bean whip cream:

Beat 1/2 cup hesvy cream with 1 tbsp powdered sugar & 1/8 of a vanilla bean (split & seeds scrapped into cream).

Top with sprinkles!

Cinnamon sugar:

Mix 1 tsp cinnamon with 1 tbsp white sugar. Add more cinnamon or sugar to taste. Roll donuts in melted butter then cinnamon sugar!  

Caramel glaze:

1/2 cup brown sugar 

1/4 cup butter 

1/2 cup heavy cream 

Bring the sugar & butter to a simmer in a small saucepan over medium heat, stirring often. Once smooth, remove from the heat. After one min, whisk in the cream then transfer to a bowl. 

Dip donuts in glaze, eat straight up or top with toasted nuts.

Any left over caramel glaze can be stored in the fridge for two weeks. Use on ice cream or as a drizzle on muffins or other cakes! I have a gingerbread cake recipe that I top with this caramel. Also works with yogurt or a dip for apples! 

Enjoy!!! 

Advertisements

One Comment Add yours

  1. koolaidmoms says:

    Amazing! I am not much of a baker but these make me want to try.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s