What’s Baking: Brown Butter and Bourbon Maple-Glazed Doughnuts

The theme for What’s Baking this month is doughnuts. Back when baking doughnuts was all of the baking rage, I went out and bought myself a doughnut pan…and then it mainly collected dust because I rarely made them. Oops?

I started looking at doughnut recipes right away, wanting my come-back doughnut recipe to be different and delicious. I had a few contenders but then I happened to watch an episode of Brunch with Bobby and all the other options flew right out the window.

Brown Butter and Bourbon Maple-Glazed Doughnuts. First, you can never, ever go wrong with the light nutty flavor that comes from browned butter. Maple is a pretty classic glaze on doughnuts. But then you add in some bourbon? And top it with chopped pecans? How exactly does one say no to this doughnut?

I dough-nut understand. 

…Sorry. That was lame. 

Browned Butter and Bourbon Maple-Glazed Doughnuts
Source: Bobby Flay
Servings: 12

for the doughnuts:

    • 1 stick unsalted butter
    • 2 cups all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. salt
    • 2/3 cup sugar
    • 2 eggs
    • 3/4 cup buttermilk
    • 2 tsp. vanilla

for the glaze:

    • 1/2 cup grade B maple syrup
    • 2 tbsp. bourbon
    • 1 cup powdered sugar
    • 3/4 cup chopped pecans, toasted
1. Preheat the oven to 375 degrees and spray a doughnut pan. 
2. Put the stick of butter in a small saucepan and heat over medium heat, swirling occasionally until melted and golden brown. Transfer to a measuring cup and set aside. 
3. In a medium bowl, whisk together the glour, baking powder, baking soda, nutmeg and salt. 
4. In another bowl, whisk together the sugar and eggs until smooth, then whisk in the buttermilk and vanilla. Stir the flour mixture into the wet ingredients, mixing until just combined. Add in 1/4 cup of the melted butter. 
5. Transfer the batter to a pastry bag and carefully fill each hole of the doughnut pan 3/4 of the way full or spoon in carefully. Tap the doughnut pan on the counter a few times to get the batter to settle evenly. 
6. Bake for 8-10 minutes or until lightly golden brown. Transfer to a wire rack and cool 10 minutes, then remove from the pan and finish cooling on the rack. Repeat with the remaining batter until you have 12 doughnuts. 
7. Prepare the glaze by returning the remaining browned butter to a small saucepan and adding the maple syrup. Bring to a simmer over medium heat. Add the bourbon and cook for 1 minute, then remove from the heat and whisk in the powdered sugar until smooth. 
8. Line a large baking sheet with foil or parchment paper and place the wire rack of cooled doughnuts on top. Drizzle the glaze over the doughnuts and immediately sprinkle with the chopped, toasted pecans. Serve immediately. 

Umm, yeah. You’re going to need to make these right away. I managed to only eat one before packaging them up and taking them into my coworkers. They were devoured in less than hour. 
Sweet, nutty and bourbon-y. Really a great trio of flavors! 
The host for What’s Baking this month is Kate of Kate’s Recipe Box. Check out her blog next week for a round-up of all the doughnuts and the rest of her great recipes. Thanks for hosting, Kate! 

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