Brown Butter Glazed Apple Cinnamon Baked Donuts

I must say, these little beauties were so good that I made them twice in the same week.

Not surprising, considering the recipe is from Joy the Baker—she has the best baked donut recipes (just take her Brown Butter Baked Doughnuts for instance—yum!).

The flavors of these donuts are enticingly reminiscent of fall:

Shredded apple is the biggest autumn indicator—it takes me back to picking apples in the orchards of Michigan, then eating warm donuts alongside some fresh apple cider. *sigh*

Cinnamon, nutmeg, and ginger complement the apples perfectly, and make the donuts smell twice as good when baking.

Brown butter glaze is nutty and aromatic, with a warm, comforting flavor. You can never go wrong slathering donuts in a glaze starring this!

These donuts are best served fresh—they're so wonderfully moist, thanks to the shredded apple and the buttermilk.

Apple Cinnamon Baked Donuts with Brown Butter Glaze
Makes: 8-9 donuts

Recipe from: http://joythebaker.com/2013/10/apple-cinnamon-baked-doughnuts-with-brown-butter-glaze/

Spice Doughnuts with Brown Butter Glaze

Lately, it's been 60°F here in Moscow—fall seemed to come almost overnight, complete with a cold for me.

This horribly obnoxious cold started right at the beginning of the week, forcing me to suffer through five endless days of school with it. Within those five days, I had four tests, which meant that between sniffles, I had to quietly (and very awkwardly) blow my nose while avoiding eye contact with everyone in the otherwise silent room. Let's just say that it made for a long week, and I never thought the weekend would come. Miraculously, I was almost better by the time it did arrive, so then I could enjoy it by making us some fall donuts!

I think cats also know when fall has come. After keeping me warm during the night by cuddling with me, Kamber also kept me company in the kitchen, weaving in and out of my legs, tripping me up, begging for attention. Later as Mom was eating her fresh donuts on the couch, Kamber nosed her way onto Mom's lap. Kamber really seemed to want a bite of fall and some warmth!

These donuts have a cozy aroma...one bite of these and you'll get a mouthful of fall spices: cinnamon, allspice, ginger, and nutmeg. A yummy treat for a cold morning!

Spice Doughnuts with Brown Butter Glaze

Time: 35 minutes

Makes: 15 donuts

Recipe from: http://tutti-dolci.com/2014/09/spice-doughnuts-with-brown-butter-glaze/

Baked Cinnamon Donuts

I woke up today and wanted donuts. I'm just guessing, but it was probably because I dreamed about them last night. Just guessing. Anyways, half an hour later, I was sinking my teeth into a warm, soft, cinnamon-y donut, and the kitchen smelled wonderful!

We had no cream cheese (or maybe we did, but the words were in Russian so I couldn't tell) so I simply omitted it. Just mix with a fork the powdered sugar, cinnamon, and vanilla together, then add milk a little at a time until it's the right consistency.

Baked Cinnamon Donuts

Ingredients:

1 cup all-purpose flour

1/4 cup granulated sugar

3 Tbs. light brown sugar, packed

1 tsp. baking powder

1 tsp. cinnamon (add more if you want a stronger cinnamon flavor)

1/2 tsp. salt, optional and to taste

6 Tbs. buttermilk

1 large egg

1/2 tsp. vanilla extract

1 Tbs. unsalted butter, melted

Vanilla Cream Cheese Glaze

1/2 cup confectioners' sugar

1 to 2 Tbs. cream cheese, softened

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

splash Milk, Half & Half, Cream, or Heavy Cream

Directions:

Donuts:

1. Pre-heat oven to 325 F and lightly grease or spray a Nonstick 6-Cavity Donut Pan  (or a muffin pan) with cooking spray.

2. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and optional salt.

3. Add buttermilk, egg, vanilla and melted butter.  Whisk to combine.

4. Use a pastry bag fitted with a large round tip, a Ziploc bag with a corner cut off, or a spoon to pipe the batter into the donut or muffin pan.

5. Bake 8 to 11 minutes, or until doughnuts spring back when touched.  Donuts will not be golden brown, but should be springy. Cool about 5 minutes in pan before removing.

Vanilla Cream Cheese Glaze:

1. While donuts are cooling, make the glaze by combining powdered sugar, cream cheese, vanilla extract, cinnamon, and a small splash of milk. Whisk to combine, adding the milk as necessary, until desired consistency is achieved.

2. Dip the donuts into the glaze. Donuts are best fresh, but will keep airtight at room temperature for up to 3 days.

Recipe from: http://www.averiecooks.com/2011/11/baked-cinnamon-bun-donuts-with-vanilla-cream-cheese-glaze.html

Baked Cake Donuts

My brother is returning to Michigan this morning. Of course I wanted to make him one more thing before he left (plus I wanted to try my new donut pans), so I let him pick a donut flavor. Vanilla, it was decided.

This Wilton recipe seemed like a safe way to go, so my mom and I mixed up these donuts from start to finish in about 40 minutes; they were very easy to make, plus a half recipe of Alton Brown's glaze covered all 12 donuts perfectly! While these donuts do not taste like Krispy Kreme's, they are a fun treat!

Some of our donuts were a bit over-filled, so some of the holes are hidden. You can make this recipe into donut holes by using a mini cupcake pan. They will also work in a normal cupcake pan. We used all-purpose flour, but if you do this, make sure not to skip the sifting step! Sifting keeps your donuts a little lighter, which is extra-important if you don't use cake flour.

Baked Cake Donuts

Makes 12 donuts

Ingredients:

2 cups cake flour, sifted

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 teaspoon salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 tablespoons butter, melted

Directions:

1. Preheat oven to 425°F. Spray donut pan with vegetable cooking spray.

2. In large bowl, sift together flour, sugar, baking powder, nutmeg and salt.

3. Add buttermilk, eggs and butter. Beat until just combined.

4. Fill each pan cavity approximately 2/3 full. Bake 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing.

5. Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.

Recipe from: http://www.wilton.com/recipe/Baked-Cake-Donuts

Vanilla Donut Glaze

Makes enough for 20-25 donuts

Recipe adapted from: http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze-recipe/index.html?oc=linkback

Brown Butter Baked Doughnuts

Recently my dad and I made these donuts for breakfast. We should have made them sooner...he sent me the link from Joy the Baker, and it just sat in my inbox for awhile. One weekend I said "let's try them!" and they were amazing—of course. I think it's pretty awesome that we can make baked donuts that actually taste like donuts super easy at home. I don't have a donut pan (I want one though!), but I do have a mini cupcake pan...which so happens to make something similar to donut holes!

These are absolutely divine, just like donuts are supposed to be. We ended up with a little extra chocolate glaze so I just kept dipping my donut holes like it was fondue...yum! I'm not sure what made them taste so donut-y...the frosting definitely had something to do with it I think.

I only dipped the tops of my donut holes because I have tried in another recipe to completly cover the donut holes. It did not work well–we're talking hours...putting them in the freezer, messy hands, running out of frosting and making more. If you really want to dip them all the way, use the freezer and be patient!

Brown Butter Baked Doughnuts with Chocolate Glaze

makes 6 doughnuts or 24 doughnut holes

http://joythebaker.com/2013/09/brown-butter-baked-doughnuts/