Ok so I have a slight crush on donuts. I’ve been trying to find the best basic baked donut and I think I may have found it, already. (But it won’t stop me from testing others). In the last couple weeks I have followed 3 different recipes, one I have I am saving to put up because I want to tweak the donut a bit. But stay tuned, it is pretty and pink 🙂
This donut has a perfect cakey (yes, I wrote cakey) texture, and a wonderful cinnamon flavour. (Next time I am going to try make it completely vanilla)
I was going to add cinnamon to the glaze thinking it may need a little pick me up but not at all. Once you try it you will be hooked- my sons birthday is in a couple weeks and I have decided I am going to make ice his cake in brown butter icing. Ooooh I can’t wait.
I doubled the recipe and made 12 regular size donuts and because I don’t have a mini donut pan (I know, the shame) I put the rest of the batter in a mini muffin pan.
And they are just the perfect size if you have little hands in the house, or just want a quick bite…or two. Aren’t they cute?
Now go and make your own. I promise you won’t regret it.
Browned Butter Glazed Cinnamon Donuts
Recipe adapted from Buns in My Oven
For the donuts:
1 cup flour
1/4 cup plus 2 tablespoons white sugar
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup plus 2 tablespoons buttermilk (or regular milk with a teaspoon of white vinegar added) *I used lemon juice!*
1 egg, beaten
1/2 teaspoon vanilla
1 1/2 teaspoons butter, melted
For the Browned Butter glaze:
4 tablespoons unsalted butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla
Preheat oven 325F (160C) Grease your donut pan (Or you can go to my Samoa Donut recipe and find the link to another blogger who makes her own donut forms.)
In a large mixing bowl whisk your flour, sugar, baking powder, salt and spices.
In a small bowl mix your wet ingredients. Mix your wet ingredients into the big bowl of the dry ingredients on low or by hand with a wooden spoon.
Fill piping bag (It really is the easiest way) or a plastic bag, snipping a small hole for better control. Bake for 8 mins or until lightly coloured, the onuts should spring back up when touched.
While donuts are cooling on wire rack. Make your glaze.
Brown your butter until you smell a caramel, nutty smell. About 8 mins, mine took longer. Pour butter into bowl, trying to keep as much of the brown sediment in the pan. Whisk in the icing sugar, milk and vanilla until smooth.
Dip the cooled donuts into the glaze and leave to set or add sprinkles, chopped nuts, etc. Enjoy!