Brown Butter Donut with Mocha Nut Topping
Baked brown butter donuts with espresso glaze, chocolate drizzle, and chopped nuts. Tips for perfect rise, glazing, substitutions, and storage.
This decadent recipe comes to us courtesy of Jessica Sheridan at Mangio, Mangiamo. You can visit her website for more amazing recipes like this one.
- Brown the butter, cool it, then mix with warmed buttermilk, yeast, eggs, and sugars; rest the dough for 2 hours before shaping.
- Roll to 1/2 inch and cut 14 rings with a 3" outer and 1.5" inner cutter; let shaped donuts rest 45 minutes and bake 18 minutes at 350°F.
- Finish with an espresso powdered sugar glaze, melted chocolate drizzle, and chopped nuts; store airtight or freeze unglazed for longer keeping.
Spices
Featured in this Recipe
Preparation Instructions:
Cook butter in a saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixing bowl and cool to room temperature.
Whisk together brown butter, buttermilk, yeast, salt, eggs, and brown sugar until combined. Add flour and mix in with a wooden spoon or dough whisk until incorporated. Cover bowl with plastic and let rest at room temperature for two hours.
When ready to bake, line two rimmed baking sheets with parchment paper and flour board or counter well. Scrape dough onto board and dust dough with flour and use a lightly floured rolling pin to roll dough into a ½-inch thick rectangle.
Use a floured 3-inch cutter to form 14 rounds; cut out the center of each round with a floured 1½-inch cutter. Place doughnuts on prepared baking sheets and let rest at room temperature for 45 minutes.
Preheat oven to 350°F
Bake doughnuts for 18 minutes, until golden. Place on a wire rack to cool for 5 minutes.
For the glaze, mix powdered sugar, salt, espresso powder and milk until smooth. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze.
For the chocolate drizzle, put chocolate (chopped or chips) into a microwave safe bowl. Microwave in 30 second increments, stirring to be sure not to overheat chocolate. Microwave until melted, about 1 minute 30 seconds, depending on microwave. Stir in vegetable oil until chocolate mixture is a thin glaze.
Drizzle chocolate over glazed donuts and sprinkle chopped nuts over chocolate, before it sets.
thespicehouse.com
Frequently Asked Questions
Do these donuts use active dry yeast or instant yeast?
The recipe calls for active dry yeast. If you have instant yeast you can usually use the same amount and mix it straight into the dough. If you are unsure your yeast is fresh, dissolve active dry yeast in the warmed buttermilk for 5 to 10 minutes until foamy before mixing.
How do I brown butter without burning it?
Melt butter over medium heat and stir constantly. It will foam, then clear, and then brown bits will form and smell nutty. Remove the pan from heat as soon as you see even brown specks. Pour the butter into a cool bowl to stop cooking and let it reach room temperature before adding eggs.
Can I substitute buttermilk and cake flour?
Yes. For one cup buttermilk, stir 1 tablespoon vinegar or lemon juice into a cup of milk and let sit 5 minutes. To mimic cake flour, for each cup of cake flour use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. For 1 1/2 cups cake flour, remove 3 tablespoons AP and add 3 tablespoons cornstarch.
How can I tell when the donuts are fully baked?
They should be evenly golden and spring back lightly when touched. The recipe bakes them about 18 minutes at 350°F. If you use a thermometer, an internal temperature around 190°F is a good target for enriched yeast baked goods.
Can I fry these donuts instead of baking them?
This version is formulated for baking. Frying will change the texture and requires a different dough hydration and handling. If you want fried donuts, use a recipe specifically written for frying or expect to adjust shaping, oil temperature, and shorter cooking time per side.
What are quick fixes if my glaze or chocolate is too thick?
Thin the powdered sugar glaze by adding milk 1/4 teaspoon at a time until it reaches a pourable consistency. For chocolate, stir in 1 teaspoon vegetable oil or coconut oil at a time until it thins to a drizzle.
How should I store leftover donuts and how long will they keep?
Store cooled, glazed donuts in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze unglazed donuts in a single layer, then transfer to a bag for up to 1 month. Thaw, then glaze and add the chocolate drizzle.
Can I make the dough ahead of time?
Yes. After the first mix and a short rise, you can refrigerate the dough overnight to develop flavor. Bring the dough back to room temperature, then roll, cut, rest 45 minutes, and bake as directed.
Do these donuts use active dry yeast or instant yeast?
The recipe calls for active dry yeast. If you have instant yeast you can usually use the same amount and mix it straight into the dough. If you are unsure your yeast is fresh, dissolve active dry yeast in the warmed buttermilk for 5 to 10 minutes until foamy before mixing.
How do I brown butter without burning it?
Melt butter over medium heat and stir constantly. It will foam, then clear, and then brown bits will form and smell nutty. Remove the pan from heat as soon as you see even brown specks. Pour the butter into a cool bowl to stop cooking and let it reach room temperature before adding eggs.
Can I substitute buttermilk and cake flour?
Yes. For one cup buttermilk, stir 1 tablespoon vinegar or lemon juice into a cup of milk and let sit 5 minutes. To mimic cake flour, for each cup of cake flour use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. For 1 1/2 cups cake flour, remove 3 tablespoons AP and add 3 tablespoons cornstarch.
How can I tell when the donuts are fully baked?
They should be evenly golden and spring back lightly when touched. The recipe bakes them about 18 minutes at 350°F. If you use a thermometer, an internal temperature around 190°F is a good target for enriched yeast baked goods.
Can I fry these donuts instead of baking them?
This version is formulated for baking. Frying will change the texture and requires a different dough hydration and handling. If you want fried donuts, use a recipe specifically written for frying or expect to adjust shaping, oil temperature, and shorter cooking time per side.
What are quick fixes if my glaze or chocolate is too thick?
Thin the powdered sugar glaze by adding milk 1/4 teaspoon at a time until it reaches a pourable consistency. For chocolate, stir in 1 teaspoon vegetable oil or coconut oil at a time until it thins to a drizzle.
How should I store leftover donuts and how long will they keep?
Store cooled, glazed donuts in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze unglazed donuts in a single layer, then transfer to a bag for up to 1 month. Thaw, then glaze and add the chocolate drizzle.
Can I make the dough ahead of time?
Yes. After the first mix and a short rise, you can refrigerate the dough overnight to develop flavor. Bring the dough back to room temperature, then roll, cut, rest 45 minutes, and bake as directed.
Comments