Monday, July 16, 2012

Brown Butter Glazed Baked Cinnamon Doughnuts

As I sit here typing this, my keyboard is getting progressively stickier because I am currently shoving the third one of these, in as many minutes, into my mouth.

No shame.

And since the recipe only makes 6 doughnuts, I either need to pack them up in order to save some for my husband OR finish the other three and clean up my baking mess so he never ever knows that doughnuts were even made today. 

I like the second option personally, but I have a sneaking suspicion that he can smell homemade doughnuts from a mile away.  I tell ya, he is right on par with my few pregnancy cravings!  Also, please tell me I'm not the only one who considers hiding the treats in the house from their husband? Right?

Trust me when I say that these doughnuts are incredibly easy to make! No deep frying required.  If you don't have a doughnut pan at home, you can also make these into cupcakes and dunk them into the glaze before enjoying them too!

This recipe is from Buns in my Oven, and the only change I made was to double the amount of cinnamon. Other than that I stuck to her delicious recipe!

A tip: an easy way to fill a doughnut pan is to place your batter in a sandwich bag (preferably one that closes) and then you snip off a corner and pipe the batter into each doughnut well.  This whole recipe will fit into a standard sandwich bag, so it is pretty mess-free!

These were a perfect and quick sweet treat as I killed time waiting for the service guys to show up (4 hours and counting BTW... no doughnuts for them!) and the recipe can easily be doubled for more portions.

This recipe is from Buns in my Oven and makes 6 doughnuts.

Brown Butter Glazed Baked Cinnamon Doughnuts

  • 1 cup flour
  • 1/4 cup plus 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 cup plus 2 tbsp buttermilk
  • 1 1/2 tsp butter, melted
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • For the Glaze (which is HEAVENLY)
    • 1/4 cup unsalted butter
    • 1 cup icing (aka powdered) sugar
    • 1/2 tsp vanilla
    • milk or cream to thin the glaze
  1. Preheat the oven to 325F and spray your doughnut pan with baking spray (or lightly grease it)
  2. In a medium bowl, whisk together the dry ingredients
  3. In a second bowl, melt the butter and then whisk in the egg and vanilla
  4. Pour the wet ingredients into the dry and mix well
  5. Place the batter in a sandwich bag, or piping bag, an snip off the corner
  6. Fill the 6 doughnut wells with the batter
  7. Bake for 8 - 12 minutes, or until a toothpick comes out clean when inserted into a doughnut
  8. Let cool before dipping into the glaze
  9. To make the glaze:
    1. Melt the butter in a small pot or saucepan over low-medium heat, stirring occasionally
    2. When the butter is browned (it will have darkened in colour and dark flecks will be on the bottom of the pot) carefully pour the mixture into a shallow bowl (scrape out those delicious dark flecks too!)
    3. Whisk in the icing sugar and vanilla
    4. Add the milk or whipping cream 1 tsp at a time until the glaze is the desired consistency 
    5. Taste test some of the glaze, it's worth it!
  10. Dip the cooled doughnuts into the glaze
  11. Enjoy!