Brown Butter Cake Donuts

brown butter cake donuts

Two words, donut perfection. Im not saying my donuts are perfect, but donuts are simply the perfect treat. You will be sad you didn’t have this donut recipe sooner.  And you should probably go out and buy a donut pan,  ASAP. These donuts are baked, not fried and this recipe doesn’t require you to bring out your heavy stand mixer, which pretty much makes this the best thing ever.

It’s fascinating how simple it is to make these Brown Butter Cake Donuts, and with ingredients you probably already have in your kitchen. After making these classic chocolate and sprinkle donuts, it got me thinking of the many mouthwatering combinations I should create.  And not to mention all of the fabulous fall flavored donuts. So stay tuned my friends, this is just the beginning of Dannivee’s Donuts.


Brown Butter Cake Donuts with Chocolate & Sprinkles

for the Donuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 teaspoon freshly grated nutmeg
1/3 cup light brown sugar
3 tablespoons unsalted butter (but we’ll only use 2 tablespoons of browned butter for the recipe)
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract

for the glaze:
1 cup powdered sugar
4 tablespoons unsweetened cocoa powder
2 to 3 tablespoons milk
1 teaspoon pure vanilla extract

Pre heat the oven to 350F degrees. Grease your donut pan and set aside. In a medium bowl whisk together the flour, baking powder, baking soda, salt, nutmeg and brown sugar until well combined. In a small pan add the 3 tablespoons of butter and place on medium heat until the butter begins to brown and immediately place the brown butter in a small bowl (you don’t want to burn the butter). In a small bowl mix together the milk, egg, vanilla extract and add in two tablespoons of the brown butter. Pour the wet ingredients over the dry, and stir together until there are no more flour lumps. Use a spoon to pour the batter carefully into each donut cavity. Place in oven and bake for 10 minutes. Set donuts aside and begin to make the glaze.

In a small bowl whisk together the powdered sugar, cocoa powder, milk and vanilla extract until you have a smooth, chocolate glaze. If it is too liquidy, add more powdered sugar. Grab the donuts once they are completely cooled and dip into the chocolate glaze. Once they are all covered with the glaze, top off with the sprinkles.

Makes 6 donuts
The brown butter gives these cake donuts a subtle nutty flavor
Recipe adapted from the book Doughnuts.


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