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Spice doughnuts with brown butter glaze make the best fall breakfast! These easy baked doughnuts are light, tender, and warmly spiced. Recipe yields 12 doughnuts.
As the morning temperatures drop, the crisp aroma of fall leaves wafts through the windows and my cat chases patches of sunlight as though she too senses the impending change.
I find myself craving a sweet breakfast to pair with my morning Americano; preferably spice doughnuts dipped in luscious brown butter glaze.
A touch of yeast gives these doughnuts a light and tender texture but there’s no need to wait for the batter to rise, so you can easily satisfy your doughnut desires in mere minutes. Perfectly spiced and glossed with glaze, doughnuts must be the epitome of fall bliss.
More delicious baked doughnuts:
PrintSpice Doughnuts with Brown Butter Glaze
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 12 doughnuts
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Spice doughnuts with brown butter glaze make the best fall breakfast! Perfectly spiced and dipped in brown butter glaze, you’ll love these baked spice doughnuts.
Ingredients
Doughnuts
- 2 tsp instant yeast
- 2 Tbsp very warm water (120-130°F)
- 2 cups cake flour (see note below)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup low-fat buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
Brown Butter Glaze
- 2 Tbsp unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla exctract
- 4 to 5 Tbsp milk
Instructions
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside.
- Whisk together cake flour, sugar, cinnamon, allspice, ginger, nutmeg, baking powder, and salt in a large bowl. Combine buttermilk, eggs, butter, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
- Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 2/3 full.
- Bake for 6 to 7 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
- For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Whisk together brown butter, powdered sugar, vanilla, and milk in a small bowl until smooth.
- Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and let set on rack.
- Doughnuts taste best the first day; if desired, store unglazed overnight in an airtight container at room temperature and glaze before serving.
Notes
To make your own cake flour: Place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
My husband would LOVE these! I think I need to make these really soon.
These look divine, especially the brown butter glaze!
I’m always on the look-out for baked doughnuts, and these are perfect for fall! Can’t wait to try them.
At first sight, I thought it was a strawberry glaze, they look awesome!
Thanks for the recipe 🙂