Brown Butter Baked Doughnuts with Chocolate Icing

It’s official: I am doughnut obsessed. Ever since I bought my doughnut pan and made these beauties, I am hooked.  I can’t stop looking up doughnut recipes.  There are so many amazing ones out there! But I am pretty sure this one from Joy the Baker might be the most amazing.  A brown butter doughnut with chocolate glaze. And sprinkles. OMG yes please! 

And is it fate that she posted this recipe the same weekend I bought my donut pan?  I think so. I was meant to make these.  I literally could not stop thinking about them all week, because I knew Saturday morning it was doughnut time.  And wow, were these good.  It was nearly impossible to photograph them before eating them. I literally had to fight TheBetterHalf to keep him away from the doughnuts.  Fastest photoshoot ever.

TheBetterHalf just couldn’t resist.

But luckily, these were an easy subject to photograph – I mean look at them! I must say, I was pretty impressed with myself.  They look like doughnuts that you buy at the bakery!  I think this might be one of my favorite things that I have ever baked.  And that’s saying something!

The doughnut itself tastes like brown butter and vanilla, an excellent combo in my opinion. Browning the butter takes an extra five minutes, but it is totally worth it. The nutty flavor is unbeatable!  Plus I could smell brown butter all day – top 5 smells for sure (Ed. Note: She really keeps track of her favorite smells.  It’s concerning).  Other than browning the butter, this recipe could not be easier.  I hate to give away my secret, but baked donuts are really so easy! Joy’s recipe calls for buttermilk, which I didn’t have on hand, so I used a mixture of milk and yogurt – problem solved!  Mix up the dough, spoon it into the pan, and bake for only 8 – 10 minutes.

Browned butter and pre-baked doughnuts. Look at the specks of brown in that butter! Pure flavor.

Then while the doughnuts cool (that’s the only hard part, waiting!), make the chocolate icing.

A mountain of cocoa powder and powdered sugar just waiting for some milk

Dip the top of the doughnuts in the icing, then top with sprinkles or a topping of your choice. Prepare to amaze your family and friends (or yourself) with your perfect looking doughnuts!  This recipe makes only 6 doughnuts, which is probably a good thing, because you will certainly finish all of them.

Somehow my strawberries found their way into the bowl of icing…

And then there was one..

Brown Butter Baked Doughnuts with Chocolate Icing
Recipe from Joy the Baker

Ingredients
For the Doughnuts:
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar
3 tablespoons unsalted butter (but then you only use 2 Tbsp of browned butter)
1 large egg
½ cup buttermilk (or 6 tablespoons of greek yogurt mixed with 2 tablespoons milk)
1 teaspoon pure vanilla extract

For the Chocolate Icing:
1 ½ cups powedered sugar
4 tablespoons unsweetened cocoa powder
pinch of salt
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F. Grease a donut pan.

In a small saucepan over medium-low heat, melt butter. Once it is melted, start slowly swirling the pan as the butter browns. It will crackle and pop, and will smell nutty. Watch it closely so that it doesn’t burn. Once butter is browned, remove from heat and transfer to a bowl

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

In a small bowl, whisk together egg, buttermilk (or milk + yogurt mixture), and vanilla. Whisk in 2 tablespoons of the browned butter.

Add the wet ingredients to the dry ingredients, and stir until all ingredients are combined, but do not overmix.

Use a small spoon to place batter into the prepared pan, filling each doughnut ring about ¾ full. Bake for 8 – 10 minutes. Allow them to cool in the pan for a few minutes, then turn onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.
Sift together the powdered sugar, cocoa powder and salt. Add 2 tablespoons milk and vanilla extract. Whisk to combine, and add more milk as necessary to create a thick glaze that is still pourable.

When the doughnuts are cool, dip the top into the glaze. Return to the rack, and sprinkle with toppings. Allow to set for 30 minutes (or devour immediately).

Who did that?