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Brown Butter Maple Pecan Donuts Recipe

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These Brown Butter Maple Pecan Donuts combine the rich, nutty flavor of browned butter with the natural sweetness of maple syrup and crunchy toasted pecans. Perfectly soft and tender with a cinnamon-spiced cake base, these baked donuts are topped with a luscious maple glaze and sprinkled with chopped toasted pecans for an irresistible treat that's great for breakfast or dessert.

Ingredients

Donut Batter

  • 1/2 cup unsalted brown butter (melted)
  • 1/2 cup light brown sugar
  • 1/2 cup maple syrup
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups cake flour (can substitute all purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup finely ground pecans (toasted)
  • 1/2 cup whole milk

Maple Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons unsalted brown butter (melted)
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 2-4 tablespoons milk (as needed, to thin glaze)
  • Toasted chopped pecans (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a donut pan with non-stick spray and set it aside to be ready for the batter.
  2. Grind Pecans: Use a food processor to finely grind 1/4 cup of toasted pecans, which will be added to the dry ingredients to enhance the donut's nutty flavor and texture.
  3. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, kosher salt, and the finely ground pecans. This ensures even distribution of the leavening agents and spices.
  4. Mix Wet Ingredients: In a separate larger bowl, whisk together the melted brown butter, light brown sugar, and maple syrup until smooth. Then add the eggs and vanilla extract, whisking until fully incorporated and the mixture is homogenous.
  5. Combine Wet and Dry Ingredients: Add half of the dry ingredient mixture into the wet ingredients and mix gently. Pour in the whole milk and mix to combine. Then add the remaining dry ingredients and fold together just until combined; avoid overmixing to keep the donuts tender.
  6. Fill Donut Pan: Transfer the batter into a piping bag, cut off the tip, and pipe the batter into the prepared donut pan, filling each cavity about halfway. Alternatively, use a spoon to portion the batter evenly.
  7. Bake the Donuts: Bake in the preheated oven at 350°F for 8 to 10 minutes or until a cake tester inserted into a donut comes out clean. Once done, invert the pan onto a cooling rack so the donuts slide out easily and allow them to cool slightly.
  8. Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, melted brown butter, and a pinch of salt until smooth. Add milk gradually, 1 tablespoon at a time, until the glaze reaches a thick but pourable consistency.
  9. Glaze and Garnish: Dip the warm or cooled donuts into the maple glaze, allowing excess to drip off, then place them back on the cooling rack. Immediately sprinkle chopped toasted pecans on top to garnish while the glaze is still tacky.
  10. Serve and Store: Enjoy these donuts best on the same day for maximum freshness. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • Room temperature eggs help the batter mix more evenly and create a better texture.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through to prevent burning.
  • Use cake flour for a softer crumb, but all-purpose flour works well too.
  • For a thinner glaze, add more milk gradually; for thicker glaze, use less milk.
  • If you don't have a piping bag, using a spoon to fill the donut pan cavities works perfectly.
  • Donuts are best enjoyed fresh but can be gently reheated in a microwave for 10 seconds if desired.

Find it online: https://glowcooks.com/brown-butter-maple-pecan-donuts-recipe/