Brown Butter Doughnuts

Miss F had Columbus Day off from school. We had big plans to visit the local pumpkin patch. She wants three pumpkins this year: a happy pumpkin, a scary pumpkin and a Mickey Mouse pumpkin. I am not sure how the Mickey Mouse pumpkin can be done, but I will do my best. Sadly, rain kept us out of the pumpkin patch, so we decided to bake doughnuts instead. Miss F loves doughnuts. She always likes to point out doughnut shops whenever we are out and about.  These doughnuts were fantastic, but the best thing about them was the chocolate glaze.  It is the only way I am going to cover doughnuts in chocolate going forward.  It is easy, tasty and no melting is needed.  Win!  Thanks to Joy the Baker for the great recipe.

Brown Butter Baked Doughnuts with Chocolate Glaze

For the Doughnuts:
1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup granulated sugar
3 tablespoons unsalted butter
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract

For the Chocolate Glaze:
¾ cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Prepare the doughnut pan with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Melt the butter in a small saucepan over medium-low heat, once the butter begins to brown and smells nutty, remove from the heat and pour into a small bowl. In a two cup measure, whisk together the egg, buttermilk, vanilla extract, and two tablespoons of the brown butter. Pour the wet ingredients into the dry ingredients, stir until just incorporated.

Spoon the batter into the prepared doughnut pan. Bake for 8 to 10 minutes. Let the doughnuts cool on a wire rack.

Whisk together the powdered sugar, cocoa, milk and vanilla until smooth. Dip each doughnut into the glaze and immediately top with sprinkles, if desired.

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