Brown Butter Baked Donuts
Soft and cakey brown butter baked donuts topped with a sweet maple glaze
Servings: 6 donuts
- 2 1/2 teaspoons unsalted butter
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (107 grams) light brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (114 grams) full-fat sour cream
- 1 large egg
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon maple extract
- 2 tablespoons milk
Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes.
Remove from heat and allow to cool.
Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
In a separate bowl mix the wet ingredients together. Gently fold the wet ingredients into the dry ingredients.
Spoon the batter into the donut pan. Bake the donuts into the pre-heated oven and bake for 20-25 minutes or until they spring back when lightly pressed.
Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool completely before glazing.
In a small bowl combine all of the ingredients and whisk until free of lumps.
Add more milk if the glaze is too thick.
Dip the tops of the donuts in the glaze.
Serving: 1donut | Calories: 232kcal | Carbohydrates: 39.3g | Protein: 4g | Fat: 6.8g | Saturated Fat: 3.9g | Cholesterol: 44mg | Sodium: 234mg | Potassium: 165mg | Fiber: 0.6g | Sugar: 21.9g | Calcium: 83mg | Iron: 1mg