Spice Doughnuts with Brown Butter Glaze
Spice doughnuts with brown butter glaze make the best fall breakfast! As the morning temperatures drop, the crisp aroma of fall leaves wafts through the windows and my cat chases patches of sunlight as though he 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. Print
Spice Doughnuts with Brown Butter Glaze
- Yield: 12 doughnuts
- 2 tsp Red Star PLATINUM 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
- 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 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.
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.
Keywords: Brown Butter, Doughnut, Baked Doughnut, Breakfast
Craving more baked doughnuts?Baked Maple Doughnuts Pumpkin Spice Doughnuts Baked Cinnamon Sugar Doughnuts
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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 🙂
I don’t think I have seen doughnuts as good looking as these in a while. Definitely could devour a couple right now… pinned!
Beautiful and divinely spicy!
Looking at these doughnuts and reading the spices in them, I’m really bummed that there isn’t one next to my cup of tea. And the glaze! Love that you don’t have to wait to enjoy these!
Mmmm… a yeasted donut that you don’t have to wait for! I’ll take it, please. This would be perfect with morning coffee. I bet your kitty would like it too 😉
I wish I had a dozen of these babies sitting on a platter in front of me right now! 🙂
These are SO pretty! Wish I was having one for breakfast today!
These sound so cozy and perfect for a cool fall morning!
These are amazing! Donuts are like scientifically proven to be the best food ever, right? Making them seasonal… perfect!
Super cute donuts! Just loooove that brown butter glaze!