Yes I’m insanely mad over chocolates and desserts and cake. But never have been much into doughnuts. While a chocolate glazed doughnut and a coffee is a match made in heaven for most, It has never grabbed my fancy.Perhaps a Crueller with a coffee once in away at a Krispy Kreme and that was as much I would indulge in them. However I’ve often toyed with the idea of making some up for the dear son. My mum would make the fried mini ones when we were kids and sure I could borrow her recipe.But just the thought of a deep-fried greasy as ever doughnut was enough to keep me away. ( Mind you I loved the ones she made ,as a kid) Why cant one bake them instead, is something I’ve often wondered?
I had been looking for a recipe that called for Baked doughnuts for a long time now. Yes it’s a tough call these days, while I’m baking a lot more, it’s more important to make slightly wiser choices wherever possible.
I was over joyed to come across this recipe on Joythebaker and have minimally adapted it from her’s. I must say it’s brilliant. The addition of the brown butter sauce takes these doughnuts to a different level of flavors all together.
Verdict: Now these have got to be the best ever Baked Doughnut’s you could make up.These turn out moist and delicious as ever. I was happy to have picked up my doughnut pan on my recent trip to Dubai. Me, I could just bite into a plain one without the glaze, but that’s just being me.However the teen wanted some with the glaze. I’ve added a recipe for the Chocolate glaze, you may even want to drizzle them with a classic sugar glaze or dust them with some icing sugar or get adventurous and fill them with some jelly of custard cream.
Baked Doughnuts with Chocolate Glaze ( Makes 6 Doughnuts)
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Dash of cinnamon powder (optional)
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
- Place a rack in the upper third of the oven and pre heat the oven to 175 C. Lightly grease a doughnut pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a small saucepan over medium-low heat, melt butter. Butter 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 an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.
- In a small bowl whisk together egg, buttermilk, and vanilla extract. Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.
- 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. That might create rubbery doughnuts.
- 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.
- 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 cooling in the pan before inverting onto a wire rack to cool completely