Blog

Brown Butter Spice Baked Donuts with Rosewater Icing

We launched a full line of organic baking extracts last month, and it has been so. fun. 

Obviously we are all used to having vanilla extract on hand at all times, as just about every baked good calls for it. I occasionally use almond, and around the holidays Peppermint is a must-have. Our line also includes lemon extract, rosewater, and lavender water. These three aren't ones that I ever used to have around, but I have loved experimenting with them. I've made simple syrups, subbed the lemon extract in where I might have used juice, and added the rosewater and lavender water into frostings for a subtle floral touch. 

I've been playing around with them a lot, but I still think that there has to be so much more to do with them out there! This is where I am calling for all suggestions: what are your favorite uses for any of our extracts? Please share your ideas with me! Comment below or send me your ideas here.  

Today I'm sharing a recipe using our Organic Rosewater. We added it to a simple icing to top some of our favorite baked donuts, adapted from Joy The Baker

Brown Butter Spice Baked Donuts with Rosewater Icing

Makes 6 donuts

Ingredients:

For the donuts...

1 Cup all purpose flour

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/8 tsp cloves

1/3 Cup Vanilla Bean Infused Cane Sugar

3 Tbsp unsalted butter (we'll only use 2 Tbsp browned butter for the recipe)

1 large egg

1/2 Cup buttermilk

For the rosewater icing... 

1 1/2 Cups powdered sugar, sifted

3 Tbsp milk

1 tsp Rosewater

Dried rose petals, for garnish

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan and set aside. 

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and Vanilla Bean Infused Sugar. Set aside. 

3. In a small saucepan over medium-low heat, melt butter. It will begin to crackle and pop as it melts; that's the water melting out of the butter. Once the water has evaporated the butter will quiet down and begin to brown. Keep a close eye on it to make sure it doesn't burn. It will begin to smell nutty. Remove from heat and immediately transfer the browned butter (bits and all) into a small bowl. 

4. In a small bowl, whisk together the egg and buttermilk. Measure out 2 Tbsp of the browned butter and whisk it into the wet ingredients. 

5. Add the wet ingredients into the dry ingredients. Stir together with a spatula until ingredients are completely combined. Try not to over-mix as that may create tough donuts. 

6. Using a small spoon, drop batter into your prepared donut pan. Fill each one 3/4 full and smooth the tops. 

7. Bake for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire rack. 

8. Make the glaze by whisking together powdered sugar, milk, and rosewater. Add more milk or powdered sugar as necessary so that your glaze is thick but pourable. 

9. When the donuts are completely cool, dip them top-down into the glaze. Return to the wire rack and sprinkle with dried rose petals. Allow to set before serving. Donuts are best within 2 days. 

Krista NelsonComment