Brown butter churro doughnuts

Brown butter churro doughnutsA few months ago, I decided to try making paczki (Polish doughnuts). They were delicious, but after frying those bad boys is a huge pot of oil, it got me thinking: Are baked doughnuts just as good as fried doughnuts?

So I bought a doughnut pan (regular size AND miniature, of course) and found a recipe for baked churro doughnuts, which are basically a classic cake doughnut covered in cinnamon sugar. What makes these little beauties even better? The dough is made with brown butter, which gives the doughnuts a bit of extra nuttiness.

BROWN BUTTER CHURRO DOUGHNUTS
Servings: About a dozen regular size doughnuts

Ingredients:
3 tablespoons unsalted butter
1 cup all-purpose flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
1 large egg
½ cup, plus 2 tablespoons buttermilk
1 teaspoon vanilla extract

Sugar coating:
½ cup sugar
½ cup light brown sugar
1 tablespoon cinnamon
3 tablespoons unsalted butter

Directions:

  1. Preheat the oven to 350°F. Lightly grease a doughnut pan with nonstick cooking spray.
  2. Melt 3 tablespoons of butter in a small saucepan over medium-low heat, stirring occasionally. Once butter is light brown and smells nutty, remove from the heat and immediately transfer to a small bowl.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a small bowl, whisk together the egg, buttermilk, and vanilla extract. Measure out 2 tablespoons of the browned butter and whisk it into the wet ingredients.
  5. Add the wet ingredients to the dry ingredients. Stir everything together until the ingredients are well combined. Do not over mix.
  6. Spoon the batter into each well in the doughnut pan. Fill the wells approximately ¾ full and smooth out the batter.
  7. Place the pan into the oven and bake the doughnuts for 9-12 minutes, or until a toothpick inserted into each doughnut comes out clean. Remove the doughnuts from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  8. Combine the sugar, brown sugar, and cinnamon in a small bowl. Melt the remaining 3 tablespoons of butter in another small bowl. Working one at a time, lightly brush each doughnut with butter, and roll around in sugar mixture until evenly coated.

One Comment Add yours

  1. Great idea, to use brown butter. I’m sure it adds so much aroma and flavor to these lovely doughnuts. 🙂

    Like

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