Time to break out the doughnut pan again, and this recipe for Brown Butter Baked Doughnuts was a perfect fit!
The batter makes up six doughnuts, just enough for you and someone special to share! The key to these moist delicious baked doughnuts is the brown butter in the batter. Brown butter has such a nutty warm flavor, it adds a richness to any baked good.
Make sure not to over mix the batter or you will end up with tough, rubbery doughnuts. I baked these doughnuts until just lightly golden, this kept the insides nice and moist and fluffy. The longer these bake the drier they become, so watch the bake time carefully.
The chocolate glaze is the perfect topping and I added a little brown butter to the glaze for some extra flavor. Sprinkles are a MUST! Here is how you can make your own.
You can find the basic recipe here. Start by preheating the oven to 350 degrees. Spray a six cavity doughnut pan with Pam and set aside.
Doughnuts: In a medium bowl whisk together the flour, baking powder, baking soda, salt, nutmeg and sugar. Since I used powdered buttermilk I added 2 tablespoons here with the dry ingredients. Set aside.
In a small sauce pan brown the 3 tablespoons of butter until brown and fragrant. Transfer immediately to a small bowl.
In another bowl, whisk together the egg, 1/2 cup water if using dry buttermilk or 1/2 cup fresh buttermilk, and vanilla extract. Whisk in 2 tablespoons of the brown butter. Save the remaining brown butter for the glaze.
Add the wet ingredients to the dry ingredients and mix by hand until incorporated. Do not over mix batter. I poured the batter into a piping bag and piped the batter into the doughnut pan. You can also use a spoon to transfer the batter to the pan.
Bake the doughnuts for 8 to 10 minutes, do not over bake. The doughnuts should be a very pale golden color. Let cool in pan then turn out onto a cooling rack. Let cool completely before glazing.
Glaze: In a medium bowl sift together the powdered sugar and cocoa powder. Whisk in the salt, remaining brown butter if using, vanilla extract and 2 tablespoons of milk.
Glaze should have a thick yet pourable consistency. When the doughnuts have cooled, dip into the glaze and return to wire rack. Top with colored sprinkles. Allow the glaze to set up for 30 minutes before serving.