Chocolate Frosted Donuts - Confectionary Tales of a Bakeaholic

Sometimes when it’s the weekend and you’ve been having an extra rough couple of days, it’s definitely acceptable to make donuts for breakfast. Because it’s Saturday. Or at least that was my reasoning behind these donuts this past Saturday. And honestly? I’m happy I did so, because these were awesome. Though you could make these for breakfast during the week because they’re baked donuts which means they’re kind of healthier. Or you can just eat them just because.

I am always wanting donuts. It’s honestly kind of ridiculous because now people at work will just offer me donuts if I’m having a rough day (which has been basically every day the past month). And they’re delicious. There’s nothing better than a freshly fried donut covered in a sugary glaze and some toasted coconut. Sigh.

Anyway, even with my crazy donut craving I almost never go to the nearby 24 hour donut shop because I never have cash and they don’t take cards. Probably for the best, because I can’t get sick of donuts. It’s just not possible. I also don’t make donuts that often, so I guess I just dream about donuts non stop until I get to eat one. And then I’m okay for a few days and then the dreams start back up
again.

I’ve made this donut base before but this time I decided to whip up a sort of chocolate frosting/glaze that would harden. I searched around the internet but most recipes made too much glaze, so I just kind of winged it and it worked! I also poured on the rainbow sprinkles because sprinkles make everything better. Truth.

Since it’s a holiday weekend coming up, feel free to make some donuts to keep to yourself, share with loved ones, bring to a party (these would be adorable with 4th of July themed sprinkles), or eat for breakfast. Do it!

Baked Brown Butter Donuts

1 cup all-purpose flour

1/3 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

3 tablespoons unsalted butter

1 large egg

1/2 cup buttermilk*

1 teaspoon vanilla extract

Chocolate Frosting

3/4 cup powdered sugar

1/4 cup cocoa powder

1/4 teaspoon vanilla extract

2 tablespoons milk

Preheat oven to 350 degrees. Spray donut pan with non-stick spray and set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Set aside.

On the stove top in a small sauce pan over medium heat, melt butter. Once melted, whisk continuously as the butter foams/bubbles up and then subsides. Once the butter begins to form brown flecks on the bottom and has a nutty and almost caramel-like smell, remove from heat and pour into a small bowl.

In a small mixing bowl, whisk together egg, buttermilk, and vanilla. Add in brown butter and whisk to combine.

Pour wet ingredients into bowl with dry ingredients. Gently fold together just until ingredients are incorporated. Be careful not to overmix.Using two spoons, fill each well about 3/4 of the way full. Bake for 8-10 minutes, or until the donuts start to spring back at your touch. Let cool for 10-15 minutes in pan and then gently transfer to a wire cooling rack and let cool completely. While donuts cool, prepare glaze.

In a shallow bowl, whisk together powdered sugar and cocoa powder. Whisk in milk 1 tablespoon at a time. If the glaze is still too thick after adding both tablespoons of milk, add additional milk, 1 teaspoon at a time, until thick but still pourable.

Dip donuts into chocolate glaze and then cover with sprinkles. Let frosting set and enjoy!

Note:
1. I made my own buttermilk by pouring 1.5 teaspoons white vinegar into a 1/2 cup measuring cup and then filling it the rest of the way with milk. Let it sit for 5-10 minutes and then you have buttermilk!

[source: donuts barely adapted from Joy the Baker, frosting from Confectionary Tales]