Baked Apple Cinnamon Brown Butter Doughnuts with Maple Rum Brown Butter Glaze

DOUBLE BROWN BUTTER.

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Did you hear me?! This recipe has brown butter in BOTH the doughnuts and the glaze and it's so goooood. The day I discovered brown butter was a magical day. If you've never browned butter then you haven't lived! Okay, I'm being dramatic but this stuff is seriously amazing. Brown butter has a distinctive nutty aroma that heightens the flavor of just about every recipe it's used in. That rich nutty flavor does wonders in these doughtnuts and does even more wonders in this glaze! I will never make glaze again with normal plain butter... And you shouldn't either! This glaze also has spiced rum in it... Can I get a hell yeah?

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Baked Apple Cinnamon Brown Butter Doughnuts with Maple Rum Brown Butter Glaze

Yield: 9 glazed doughnuts

Calories: 300 calories per glazed doughnut (whoops!)

Total time: about one hour


Ingredients for doughnuts:

- doughnut pan

- cooking spray

- 1 cup all purpose flour

- 3/4 tsp baking powder

- 1/4 tsp baking soda

- 1/2 tsp salt

- 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/4 tsp ground ginger

- 1/3 cup light brown sugar, packed

- 3 tbsp salted butter (makes about 2 tbsp of brown butter)

- 1 large egg

- 1/2 cup unsweetened almond milk

- 1 tsp vanilla extract

- 1/2 cup peeled minced fresh apple (I used one small apple and minced it using a food processor)

Directions for doughnuts:

1. Preheat oven to 350 F then coat your doughnut pan with cooking spray.

2. How to brown butter: melt butter over medium heat in a small light-bottom saucepan so you can keep track of the color. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam and change color from yellow to golden to light brown. Once the butter turns light brown and you smell a nutty aroma (about 5 minutes), remove the butter from heat and pour into a bowl. Side note: you will start to see little brown specks on the bottom of the pan when the butter is cooking. Those are the milk solids, which cook faster and settle on the bottom of the pan. They have a slightly burnt taste (which I love) so when using your brown butter, it's up to you if you want to use this sediment in your recipe. I did!

3. Whisk together egg, almond milk, vanilla extract and brown butter in a small bowl.

4. Combine flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and brown sugar in a medium bowl. Mix until well combined.

5. Stir wet ingredients from step 3 into the dry ingredients from step 4. Mix until well combined then stir in minced apple. Stir the mixture until all ingredients are evenly distributed but try not to over mix the batter.

6. Pour batter into a piping bag then pipe the batter into each doughnut mold about 3/4 the way full. Bake the doughnuts for about 8-10 minutes or until golden. If you don't have a piping bag, you can always use a large Ziploc bag and cut off the corner or spoon the batter into the doughnut pan.

7. Allow the doughnuts to cool on a wire rack. Make the maple spiced rum brown butter glaze while doughnuts cool.


Ingredients for glaze:

- 1 1/2 cup powdered sugar

 - 1/4 tsp salt

 - 1 tsp vanilla extract

 - 3 tbsp salted butter (makes about 2 tbsp of brown butter)

- 1 tbsp maple syrup

- 1 tbsp spiced rum (I used Captain Morgan Private Stock)

- 2-4 tbsp unsweetened almond milk

Directions for glaze:

1. Brown your butter! I made my brown butter for the doughnuts and glaze separately so I didn't have to measure out 2 tablespoons each time. I could just pour the all the brown butter made from each batch into its respective batter. You can definitely make all the brown butter at one time but like I said before, you'll have to measure out 2 tablespoons for the different recipes. Do whichever is easiest for you!

How to brown butter: Melt butter over medium heat in a small light-bottom saucepan so you can keep track of the color. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam and change color from yellow to golden to light brown. Once the butter turns light brown and you smell a nutty aroma (about 5 minutes), remove the butter from heat and pour into a bowl.

2. Whisk together powdered sugar and salt until well combined then mix in the vanilla extract, brown butter, maple syrup and rum!

3. Mix in almond milk one tablespoon at a time until the glaze reaches your desired consistency. You want this glaze to be on the thicker side otherwise it will just drip right off the doughnuts. For my glaze two tablespoons of almond milk was perfect!

4. Once the glaze is ready and doughnuts are cooled, dip the top of each doughnut into the glaze and twist to coat. Set glazed doughnut back on wire rack to harden and repeat process with each doughnut. I placed a sheet of parchment paper under my wire rack so that the excess glaze dripped on to that instead of my counter.. Makes for easy clean up!

5. Let the doughnuts sit in the fridge for about 10-20 to harden then devour!

[Recipe adapted from Joy the Baker]

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As some of you may know, Tom (my boyfriend) is in this amazing start up called SkySpecs. They got into a tech incubator in New York City and recently departed for a four month adventure! I'm going to miss him so much but I'm so proud of everything he and the team are doing! Those guys are SO SMART it blows my mind. Anywho, one of the other SkySpecs guy's wife threw a Big Apple going away party so I called these my Big Apple Brown Butter Doughnuts. I only got to eat ONE doughnut at home because they got devoured at the party! I was so happy that everyone loved them! Tom got to eat two doughnuts at home and more at the party I'm sure. Lucky boy.

So here is doughnut recipe #1 for October! I'm killing my goals for this month... But you'll get to hear more about those on the first of November! Have a wonderful Saturday!

- A