Baked Donut Monday: Whole Wheat Donuts with Browned Butter Glaze

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

WHOLE WHEAT DONUTS

WITH BROWNED BUTTER GLAZE!

Yes, the name of these donuts is a mouthful.

But man oh man are they soooo good!

They may not look too exciting,

but the taste is just amazing!

The Goods:

Whole Wheat Flour

Sugar

Baking Powder

Ground Nutmeg

Ground Cinnamon

Salt

Milk*

Vinegar*

Eggs

Vanilla Extract

Butter

Powdered Sugar

Milk

*Take a quick look to see how to make homemade buttermilk. 

In a large mixing bowl, combine the following:

flour, sugar, baking powder, nutmeg, cinnamon and salt.

Set aside.

In another mixing bowl, combine the following:

buttermilk, eggs and melted butter. 

Add the wet ingredients to the dry ingredients...

and mix with a rubber spatula until fully combined.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your greased donut pan until 1/2 to 3/4 full.

Bake at 325 degrees for about 10 minutes.

You can test that they're done with a toothpick.

Cool in the pan for a few minutes.

Remove from pan and finish cooling on wire rack.

Of course the donut pin had to make an appearance again!

Right Becky? :)

While donuts finish cooling, it's time to make the browned butter glaze!

Melt the butter in a small saucepan over low heat until it's browned.

It will take 8 to 10 minutes and will smell nutty when it's ready.

Watch it carefully, because it's VERY easy to go from browned to burnt!

Pour the butter into a bowl, leaving most of the sediment in the pan.

Whisk in the powdered sugar, milk and vanilla and whisk until glaze is smooth.

Dip the top of each donut into the glaze...

And return to wire rack to let glaze set up.

Take a bite to taste test them....and then try not to eat them all!

Whole Wheat Browned Butter Glazed Donuts

Adapted from Buns In My Oven

For the Donuts:

2 Cups Whole Wheat Flour

3/4 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cinnamon

 1 Teaspoon Salt

3/4 Cup Homemade Buttermilk

2 Eggs

1 Teaspoon Vanilla Extract

For the Glaze:

8 Tablespoons Butter

2 Cups Powdered Sugar

4 Tablespoons Milk

1 Teaspoon Vanilla Extract

1. In a large mixing bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon and salt. Set aside.
2. In another mixing bowl, combine the buttermilk, eggs and melted butter. 
3. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until fully combined.
4. Transfer donut batter to a large zipper bag. 
5. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full.
6. Bake at 325 degrees for about 10 minutes. You can test that they're done with a toothpick.
7. Cool in the pan for a few minutes, then remove from pan and finish cooling on wire rack.
8. Melt the butter in a small saucepan over low heat until it's browned. It will take 8 to 10 minutes and will smell nutty when it's ready. Watch it carefully, because it's VERY easy to go from browned to burnt!
9. Pour the butter into a bowl, leaving most of the sediment in the pan. 
10. Whisk in the powdered sugar, milk and vanilla and whisk until glaze is smooth.
11. Dip the top of each donut into the glaze and return to wire rack to let glaze set up.

Baked Donut Monday: Churro Donuts!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

BAKED CHURRO DONUTS!!!

Since I'm now making baked donuts on a monthly basis,
I'm always on the lookout for a new yummy baked donut recipe.
So you better believe I was stoked when I found this one!

And wow guys. Just WOW!
If you like churros, and if you like donuts,
You're probably going to LOVE these!

The Goods:

Butter

Flour

Sugar

Baking Powder

Baking Soda

Salt

Cinnamon

Eggs

Homemade Almond Buttermilk

Vanilla

Brown Sugar

Combine the flour, sugar, baking powder, baking soda, salt and cinnamon.

Set bowl aside because it's time to make some yummy browned butter!

Melt your butter in a small saucepan over medium heat while stirring occasionally.

It will start to foam a little as it's browns, 

but once it's a light brown color and smells nutty it's ready!

Immediately remove the saucepan from the heat,

and transfer brown butter to a room temperature container.

Add eggs, almond buttermilk and vanilla extract to a large bowl.

Whisk until they're well combined.

Add 4 tablespoons of browned butter and whisk again.

Finally, add the dry ingredients into the wet ingredients and combine.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake donuts at 350 degrees for 9 to 12 minutes depending on your oven.

While the donuts are baking, make the churro topping.

Combine sugar, brown sugar and cinnamon in a wide, shallow bowl. 

Once baked, cool donuts in the pan a minute or two.

Then remove to wire rack to finish cooling.

See those ones that are a little extra golden?

Confession - I forgot about them for a minute.

But have no fear, they still tasted AMAZING!

Working in small batches, brush both sides with melted butter...

Then immediately dip/roll/cover them with the churro topping.

And that's it!!!

Now it's time to devour these babies!

Or if you're like me and can't stop at one,

remove all temptation by giving them away!

 Not sure who to give them to?
I've found my local fire house LOVES baked goods!
And I bet your local one would too.

Looking for past baked donut posts?
They can be found here, here, here, here and here!!

Churro Donuts
Adapted from Shared Appetite.

For the donuts:
6 Tablespoons Unsalted Butter
2 Cups All Purpose Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
2 Large Eggs
1 Cup + 4 Tablespoons Almond Buttermilk*

For the Churro topping:
1 Cup Sugar
1 Cup Brown Sugar
2 Tablespoons Cinnamon
6 Tablespoons Unsalted Butter

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
2. Melt your butter in a small saucepan over medium heat while stirring occasionally. It will start to foam a little as it's browns, but once it's a light brown color and smells nutty it's ready! 
3. Immediately remove the saucepan from the heat and transfer brown butter to a room temperature container.
4. In another large mixing bowl, whisk together the eggs, almond buttermilk and vanilla extract.
5. Add 4 Tablespoons of the browned butter and whisk again.
6. Combine the dry ingredients into the wet ingredients, mixing until just incoporated. Do not over mix!
7. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
8. Bake at 350 degrees for 9 to 12 minutes depending on your oven.
9. While the donuts are baking, make the churro topping by cocombining the sugar, brown sugar and cinnamon in a wide, shallow bowl. 
10. Once baked, cool donuts in the pan a minute or two, then remove to wire rack to finish cooling.
11. Working in small batches, brush both sides with melted butter and then immediately dip/roll/cover them with the churro topping, until fully coated.

*Homemade Almond Buttermilk is a mixture of Almond Milk and Vinegar. Find more info here!