Friday, May 23, 2014

Going away donuts

One of our brothers recently came back from the Philippines where is he working on a project to help tsunami victims (check out his blog here). His departure had coincided with the weekend of our parent's anniversary and my recent addiction to baking. So I decided the best way to send him off was to bake him some donuts.

I have never fried donuts at home. Something in my heart tells me I would mess it up. I rationalize my fear by telling myself that baking is healthier anyways. These donuts have a wonderful cakey texture and come together pretty easily.  An added bonus is that this recipe helped me conquer my culinary fear of brown butter. Guys, brown butter is amazing. It adds so much depth to the spicy apple flavor of these morsels. Also, don't skimp on that glaze. Although lovely on their own these babies glory that extra sweetness. Can you tell I love this recipe? I have made it so many times now.

Apple Cinnamon baked Donuts with Brown Butter Glaze (adapted from Joy the Baker)

1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground corrainder
pinch of ground cumin
1/3 cup brown sugar
3 tbsp butter
1 egg
1/2 cup buttermilk
1 1/4 tsp vanilla extract
1/2 cup peeled, grated apple

1 1/2 cup powdered sugar
pinch of salt
2 tbsp unsalted butter
1 tsp vanilla extract
pinch of cinnamon
3-4 tbsp whole milk

1. Preheat over to 350 and lightly grease donut pan
2. Combine flour, baking powder, baking soda, spice, salt and brown sugar with a whisk and set aside
3. Place a small saucepan on medium heat and melt all the butter (including what is needed for the glaze). Once the butter has melted reduce the flame to low. The butter will crackle as the water evaporates and then start to brown. Once it begins to smell nutty remove from the heat and pour into a bowl. Keep a close eye on the butter. My first time it took me a few tries to get this right as it brown quickly.
4. In another bowl whisk together the egg, vanilla extract and 2 tbsp of brown butter
5. Add the wet ingredients to the flour mix
6. Gently fold in the grated apple
7. Fill the donut pans using a spoon about 2/3 of the way full (about 2 tbsp per cavity)
8. Bake for 8-10 minutes
9. Place donuts on a wire rack to cool while making the glaze
10. Whisk together the sugar, salt and cinnamon
11. Add 2 tbsp brown butter, vanilla extract and milk
12. Frost the donuts by dipping them in the bowl and then pulling them out using a twirling motion
13. Put the donuts in the fridge for 10-15 min to harden the glaze

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