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Brown Butter Maple Pecan Donuts Recipe

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4.1 from 11 reviews

These Brown Butter Maple Pecan Donuts are a delightful treat featuring a moist, tender crumb infused with rich brown butter and warm maple syrup flavors. Enhanced with finely ground pecans in the batter and topped with a luscious maple glaze and toasted pecans, these cake-style donuts are baked to perfection for a wholesome yet indulgent breakfast or snack option.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 donuts
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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 for consistency)
  • Toasted pecans (chopped, for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a donut pan generously with non-stick spray and set it aside to ensure easy donut release after baking.
  2. Grind pecans: Using a food processor, finely grind 1/4 cup of toasted pecans until they reach a fine texture to be incorporated into the batter for added nutty flavor.
  3. Mix dry ingredients: In a small bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, kosher salt, and finely ground pecans to evenly distribute all dry components.
  4. Prepare wet mixture: In a separate large bowl, whisk the melted brown butter, light brown sugar, and maple syrup until smooth. Then add the eggs and vanilla extract, whisking thoroughly until fully combined and emulsified.
  5. Combine mixtures: Add half of the dry ingredients to the wet mixture and mix gently. Pour in the whole milk and stir to incorporate. Add the remaining dry ingredients and mix just until the batter is combined without overmixing to keep the donuts tender.
  6. Fill donut pan: Transfer the batter into a piping bag and cut off the tip. Pipe the batter into the prepared donut pan, filling each cavity about halfway. Alternatively, you can use a spoon to fill the cavities evenly.
  7. Bake the donuts: Place the pan in the oven and bake at 350°F for 8-10 minutes, or until a cake tester inserted into the donuts emerges clean. Once baked, invert the pan onto a cooling rack to release the donuts effortlessly.
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, melted brown butter, and a pinch of salt. Gradually add milk, one tablespoon at a time, whisking until you achieve a thick but pourable glaze consistency.
  9. Glaze and garnish: Dip each cooled donut into the maple glaze, allowing excess to drip back into the bowl. Place glazed donuts back on the cooling rack and immediately sprinkle with chopped toasted pecans for added crunch and flavor. Donuts can be glazed while warm or cooled; both ways taste delicious.
  10. Store properly: These donuts are best enjoyed the same day for optimal freshness. However, you can store them in an airtight container at room temperature for up to 3 days without losing quality.

Notes

  • Room temperature eggs help the batter mix more evenly and yield a better texture.
  • You can substitute cake flour with all-purpose flour if needed, but cake flour provides a lighter donut crumb.
  • Be careful not to overmix the batter once the flour is added to avoid dense donuts.
  • If you don’t have a piping bag, spooning the batter into the donut pan works just fine.
  • For a stronger maple flavor, opt for pure maple syrup rather than maple-flavored syrups.
  • Donuts freeze well; freeze before glazing and thaw at room temperature before dipping in glaze.
  • Ensure the donuts are completely cool before glazing if you prefer a thicker glaze that sets faster.

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