- 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
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