Brown Butter Cake Doughnuts

I love doughnuts.  I would eat them every day if I could.  For a while I had a hard time justifying buying a doughnut pan... because it's another pan to find a place for in my kitchen, and would baked doughnuts be nearly as good as fried ones?? Now I wish that I had bought one sooner.  If you don't have one you should probably run to the store now.

This recipe is super easy.  All you really need is one bowl, and you don't need to break out a thermometer or anything!  

All photos in this post were taken by Tia White Photography!! She's amazing.  

I found this recipe on Joy the Baker.


Brown Butter Cake Doughnuts (with Chocolate Glaze!!)

Yields 6 doughnuts 


For the doughnuts:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/3 cup granulated sugar

3 tablespoons unsalted butter  (we’ll only use 2 tablespoons of browned butter for the recipe)

1 large egg

1/2 cup buttermilk

1 teaspoon pure vanilla extract

For the Chocolate Glaze:

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

pinch of salt

3 to 4 tablespoons milk

1 teaspoon pure vanilla extract


1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.  Set aside.

3. In a small saucepan over medium-low heat, melt butter.  After the butter does its popping, it will brown quickly.  The butter will begin to smell nutty.  Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.

4. In a seperate small bowl whisk together egg, buttermilk, and vanilla extract.  Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.

5. Add the wet ingredients all at once to the dry ingredients.  Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to over mix the batter.

6. Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

7. Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

8. While the doughnuts cool, make the glaze.

9. To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and vanilla extract.  Whisk to combine.  Add more milk if necessary. 

10. Once the doughnuts are completely cool, dip top-side-down into the chocolate glaze, or pour the glaze over the doughnuts with a spoon.  Return to the wire rack and sprinkle with toppings.  Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days. 

Krista NelsonComment