Browned Butter Doughnuts with Orange-Browned Butter Glaze

Pairing tangy citrus with nutty brown butter, this glaze adds a little extra zest to a bakery standard. Be sure to glaze the doughnuts while they’re still warm to let the flavor soak in.

Browned Butter Doughnuts with Orange-Browned Butter Glaze
 
Makes 16
Ingredients
  • ½ cup plus 2 tablespoons (141 grams) unsalted butter
  • ½ cup plus 1 tablespoon warm whole milk (105°F to 110°F)
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (9 grams) active dry yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • 3¼ cups (406 grams) all-purpose flour, divided
  • 2 large eggs
  • Vegetable or canola oil, for frying
  • Orange Browned Butter Glaze (recipe follows)
Instructions
  1. In a medium saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, beat milk, sugar, yeast, and salt at low speed just until combined. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (125 grams) flour, and beat at low speed until combined. Add eggs, beating until combined. Add ½ cup (63 grams) flour, beating until combined. Gradually add brown butter, beating until combined. Add remaining 1¾ cups (219 grams) flour, beating until combined (dough will be sticky). Increase mixer speed to medium, and beat for 6 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  4. Line a large baking sheet with parchment paper, and spray with cooking spray.
  5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3-inch doughnut cutter, cut dough, rerolling scraps as necessary. Place doughnuts on prepared pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 30 minutes.
  6. Place a wire rack over several layers of paper towels. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 375°F.
  7. Carefully add doughnuts to hot oil, 2 or 3 at a time, and fry until golden brown, turning once, about 3 minutes. Let drain on prepared rack. While doughnuts are still warm, dip in Orange Browned Butter Glaze. Serve immediately.

Orange Browned Butter Glaze
 
Makes about 2 cups
Ingredients
  • 2 cups (240 grams) confectioners’ sugar
  • 1 orange, zested
  • ¼ cup fresh orange juice
  • 1 cup Browned Butter Glaze (recipe follows)
Instructions
  1. In a small bowl, whisk together confectioners’ sugar and zest; whisk in juice until mixture is smooth. Whisk in Browned Butter Glaze until smooth.

 
Browned Butter Glaze
 
Makes 2 cups
Ingredients
  • ¾ cup (170 grams) unsalted butter
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs
  • 1½ teaspoons (4.5 grams) all-purpose flour
Instructions
  1. In a medium saucepan, heat butter and vanilla bean and reserved seeds over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and discard vanilla bean.
  2. In a large bowl, whisk together sugar, eggs, and flour. To sugar mixture, add hot browned butter in a slow, steady stream, whisking constantly until well combined. Let mixture cool to room temperature; whisk once more. Transfer mixture to an airtight container, and refrigerate until cold. Extra glaze can be stored in the refrigerator for up to 2 weeks.

 

2 COMMENTS

  1. This is such a delicious recipe that I have made it already nine times since I first read the recipe in a magazine. I copied it and it’s my go to recipe when making donuts. I do not know what magazine I got it from, but the pictures are exactly the same. What magazine did it come from?

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