When you cook butter until it turns a dark, golden brown, it takes on a whole new flavor profile. The butter that you previously knew is gone, and in its place is a rich, nutty sauce.

When added to baked goods, brown butter takes them to a whole new depth … which is exactly what it does for these Brown Butter Mini Donuts!

INGREDIENTS

• 2⁄3 cup whole milk
• tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 6 tablespoons browned butter, cooled      
• 1 large egg
• teaspoons vanilla extract

FOR ICING

• 11⁄2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In large bowl, cream together cooled browned butter and sugar. Add egg and vanilla extract.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
8. Place wax paper under a wire rack to collect any dripping for an easy cleanup. Then, in a small bowl, whisk together milk, vanilla extract, and powdered sugar until smooth.
9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

If you look up Paula Deen in the dictionary, there are no words. Instead, there is a large photo of gloriously yellow butter. In her honor, here is a Butter Cake Mini Donut that only a true Paula Deen fan could appreciate.

INGREDIENTS

• 1⁄2 cup (1 stick) unsalted butter, melted
• 25 ounce box yellow cake mix
• large eggs
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract

FOR TOPPING

• 1⁄2 up powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a large bowl, cream together melted butter and yellow cake mix. Add eggs, sour cream, and vanilla extract, mixing until smooth.
3. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
4. Transfer donuts to a cooling rack and cool for 5 minutes. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
5. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and cool for 5 minutes.
6. Once donuts are no longer hot to the touch, place powdered sugar into a brown paper bag or a Ziploc bag. Working with 2 or 3 donuts at a time, shake to coat with powdered sugar. Serve immediately, or store in an airtight container for up to 3 days.

These donuts are fantastic, but they are a bit of work. You might want to try prepping some of it the night before to avoid having to do all the work in one day. It may be high maintenance, but it will be worth it!

Yields: Makes About 12 Donuts.

Ingredient

• 2 ½ teaspoons of active dry yeast
• 2/3 cup of milk, room temperature
• 3 ½ cups of all-purpose flour
• 1 ½ cups of granulated sugar
• 1 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 7 tablespoons of unsalted butter
• Room temperature and chunked Oil for frying

For the Cream

• 1½ cups of whole milk
• ½ cup of granulated sugar
• ¼ cup of cake flour
• ½ teaspoon of salt
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 ½ tablespoons of creamy peanut butter, melted
• 1/3 cup of cold heavy cream

For the Drizzle

• 3 ounces of chocolate, chopped
• 2 tablespoons of heavy cream

Method of Preparation

• Add the milk and yeast to an electric mixer bowl with a dough hook. Stir and let it sit until yeast dissolves (about 1 or 2 minutes).
• Add the flour, 1/3 cup of sugar, salt, vanilla, and eggs and mix on low until they are combined. Increase the speed to medium-low for 2 or 3 minutes.
• Add the softened butter gradually, and mix until the dough is soft (about 5 minutes).
• Remove the dough from the bowl, using flour to remove it if necessary, and wrap it in plastic wrap. Refrigerate for 4 to 6 hours.
• To make the cream, mix the dry ingredients in a small bowl.
• In a larger bowl, whisk the egg yolks together. Add the dry ingredients to the eggs in parts. Whisk until smooth.
• Heat a saucepan over medium heat. Add the milk and allow it to heat until it bubbles around the edges. Remove from heat.
• Add the egg/flour mixture, whisking constantly until fully combined.
• Add the entire mixture back to the saucepan. Heat over medium heat, stirring constantly.
• Cook until it boils, about 2 or 3 minutes. Remove from heat immediately.
• Strain through a fine mesh sieve, and whisk in the vanilla and peanut butter.
• Place the mixture in plastic wrap. Chill for at least 4 hours.
• Remove the dough and place it on a floured surface. Roll it until it is 1/2-inch thick.
• Use a biscuit cutter and cut out as many rounds as possible. Place the rounds on a baking sheet and let them rise for 2 or 3 hours. They should double in size.
• Heat a few inches of oil in a large saucepan over medium-high heat. The oil should reach 350º F.
• Fry the donuts in batches. They should turn golden brown. This should take 2 or 3 minutes on each side.
• Transfer each donut to a paper towel to drain. Allow them to cool.
• Roll the donuts in the remaining sugar after they have cooled slightly.
• Allow the donuts to cool completely (about 30 to 45 minutes).
• Beat the cold heavy cream in an electric mixer until the cream forms stiff peaks.
• Fold in the peanut butter pastry cream to the heavy cream. Fold completely using a large spatula.
• Put the pastry cream in a pastry bag or Ziploc bag with a hole.
• Poke a hole in a side of each donut and fill with the pastry cream.
• For the drizzle: Heat the heavy cream until warm. Pour over the chopped chocolate.
• Stir continuously until smooth. Drizzle the donuts, and serve immediately.

]]> http://donutsrecipes.com/2023/01/10/donuts-filled-with-peanut-butter-cream/feed/ 0 http://donutsrecipes.com/2023/01/10/peanut-butter-and-chocolate-donuts/ http://donutsrecipes.com/2023/01/10/peanut-butter-and-chocolate-donuts/#respond Tue, 10 Jan 2023 14:10:30 +0000 https://donutsrecipes.com/?p=336 Peanut Butter and Chocolate Donuts

This little recipe is great for you just want a few donuts as a dessert or sugary breakfast. They are fried and covered in chocolate, so they make a great dessert!

Yields: Makes 6 Donuts.

Ingredients

• ½ cup of oat flour
• ½ cup of sweet rice flour
• 2 tablespoons of coconut flour
• ¼ cup of creamy peanut butter, melted
• 1/3 cup of pure can sugar
• 2 large eggs
• 2 tablespoons of unsweetened applesauce
• ½ cup of unsweetened almond milk
• 2 teaspoons of vanilla extract
• ½ teaspoon of salt
• 1 teaspoon of baking powder
• 1/8 teaspoon of cinnamon
• 1/3 cup of peanut butter chips (optional)

For the Glaze

• 2 cup of dark chocolate chips
• 2 tablespoons of creamy peanut butter

Method of Preparation

• Preheat the oven to 350º F. Lightly grease your donut pan.
• Mix the flours, sugar, salt, and baking powder in a medium-sized mixing bowl.
• Whisk the eggs, milk, vanilla, and applesauce in a small bowl.
• Add the melted peanut butter. Add the wet mixture to the dry mixture. Stir only until combined. The mixture will be lumpy.
• Stir in the peanut butter chips.
• Transfer the batter to the plan, filling just under completely full.
• Bake for 16 to 20 minutes. Test with a toothpick; the toothpick should be slightly moist.
• Let the donuts cool in the plan for 2 or 3 minutes then remove to a cooling rack.
• Mix the glaze ingredients together by heating them in a microwave for 20 seconds, then stirring. Repeat until combined.
• Let it cool and thicken. Then, dip the donuts in the glaze.
• Place them on a cooling rack or in the refrigerator to allow the glaze to set.
• Serve at room temperature.

These donuts might be more like rich brownies than they are donuts. When they are topped with this great peanut butter glaze, they make the perfect dessert.

Top these with chocolate sprinkles or chocolate chips to make them look as good as they taste.

Yields: Makes 12 Donuts.

Ingredients

• 8 ounces of Bittersweet Chocolate,
• chopped 1 stick of unsalted butter (room temperature)
• 4 eggs
• 1 cup of sugar
• ¾ cup of dark brown sugar
• 1 ¼ cup of all-purpose flour
• 1/3 cup of unsweetened cocoa powder
• ½ teaspoon of baking powder
• ½ teaspoon of Kosher salt

For the Glaze

• 1 ½ cups of powdered sugar
• 4 tablespoons of smooth peanut butter
• 4 tablespoons of whole milk
• 1 teaspoons of real vanilla extract Sprinkles
• chopped peanuts, or toasted coconut, for topping (optional).

Method of Preparation

• Preheat the oven to 325º F. Prep the donut pan by spraying with cooking spray.
• Set the chocolate and the butter in a sauce pan and melt over low heat. Stir often.
• Remove from heat when it is melted, and stir in the sugars. Stir and set aside.
• Sift the dry ingredients, and set aside.
• Add the eggs to the chocolate mixture one at a time. Stir after each egg.
• Add spoonfuls of the dry ingredients to the mixture and stir continually until the mixture is smooth.
• Pour the batter into a donut pan.
• Bake for 12 to 14 minutes. A toothpick should come out with little to no batter.
• Let the donuts cool for about 10 minutes in the pan. Then, remove them to a wire rack.
• Whisk the powdered sugar in a medium-sized mixing bowl. Break up any clumps.
• Add the peanut butter, whole milk, and vanilla. Stir until the glaze is very smooth.
• Dip the cooled donuts in the glaze, and return them to the wire rack to allow the glaze to set.
• Top with your choice of topping and serve.

Hello friends, welcome to Donuts Recipes. Today we are going to make Apple Butter Waffle Donuts.

Two classics come together to create the best breakfast treat ever.

Recipe Summary for Apple Butter Waffle Donuts

• preparation time: 15 minutes
• cook: 45 minutes
• total: 1 hr
• Servings: 20

Ingredients for Apple Butter Waffle Donuts

• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup milk
• ¾ cup MUSSELMAN’S Apple Butter
• ¼ cup maple syrup
• 2 tablespoons butter, melted
• 2 eggs
• vegetable oil for frying
• 3 cups confectioners’ sugar
• 4 tablespoons milk
• 1 tablespoon vanilla extract

Directions for Apple Butter Waffle Donuts

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
3. In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
4. Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
5. Cook your waffles according to the manufacturer’s directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
6. Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla.
7. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
8. Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
9. Continue until all of the waffles are fried.
10. Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.

Nutrition’s information in Apple Butter Waffle Donuts

• Servings Per Recipe: 20
• Calories: 189
• % Daily Value *
• protein: 2.3g 5 %
• carbohydrates: 35.8g 12 %
• dietary fiber: 0.4g 2 %
• sugars: 24.3g
• fat: 4.2g 7 %
• saturated fat: 1.3g 7 %
• cholesterol: 22.6mg 8 %
• vitamin a iu: 83.1IU 2 %
• niacin equivalents: 1.2mg 10 %
• folate: 25.9mcg 7 %
• calcium: 50.6mg 5 %
• iron: 0.8mg 4 %
• magnesium: 5.5mg 2 %
• potassium: 48.4mg 1 %
• sodium: 129.5mg 5 %
• thiamin: 0.1mg 11 %
• calories from fat: 38.1