Delicious Brown Butter Donuts

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 3 tablespoons unsalted butter, melted to browned
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 cups white chocolate

Tools

• Ultimate Donut Mould
• Mixing Bowl
• Callebaut White Chocolate
• Colour Mill Oil Blend Rose
• Colour Mill Oil Blend Yellow
• Colour Mill Oil Blend Orange
• DLine Non-Stick Reusable Baking Liner
• LOYAL Angled Spatula
• Mondo 30cm Whisk
• Mondo Reusable Piping Bag

Instructions

1. Preheat oven to 350F/180C. Lightly grease your Ultimate Donut Mould and set aside.

2. In your Mixing Bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.

3. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts (that’s the water leaving the butter). Once the water has evaporated, the butter will quiet down & start to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty.

4. Remove from heat & immediately transfer browned butter (brown bits and all) to a separate Mixing Bowl.

5. In a third small mixing bowl, whisk together egg, milk and vanilla extract. Whisk in the browned butter, brown bits & all followed by the milk.

6. Add the wet ingredients to the dry ingredients. Stir together until no flour bits remain & all of the ingredients are well combined. Try not to overmix the batter (this might create rubbery doughnuts).

7. Use a small spoon to dollop the batter into the prepared Ultimate Donut Mould. Smooth out & fill each doughnut in the pan three-quarters full with batter.

8. Place in the oven & bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them.

9. Remove from the oven & allow to cool in the pan before inverting onto a wire rack to cool completely.

10. While the doughnuts cool, make the bunny ears and feet. In a small bowl melt 1 cup Callebaut White Chocolate, add a bit into a separate bowl & colour it with Colour Mill Oil Blend Rose.

11. Add each colour to a Mondo Reusable Piping Bag & pipe a dollop on a DLine Non-Stick Reusable Baking Liner. Using your LOYAL Angled Spatula to spread it.

12. Once fully dried, pipe a Rose coloured centre in each dollop to create an ear. For the feet, pipe a dollop of white, let it fully set then add 4 dots of Rose coloured chocolate to create paws.

13. To make the glaze, in a medium mixing bowl, Mondo 30cm Whisk together  powdered sugar and salt (we didn’t sift our powdered sugar)

14. Add melted butter, milk, and vanilla extract & whisk to combine.

15. When the doughnuts are completely cooled, dip them top-side-down into the glaze. Once you’ve made 3 white ones for the bunny, colour the glaze with Colour Mill Oil Blend Yellow. Dip 3 more doughnuts to create the yellow chickens. 

16. With the remaining yellow glaze, add Colour Mill Oil Blend Orange for the chick details.

17. Add the bunny details you previously made onto the white doughnuts then pipe the chick details with the orange icing.

18. Let donuts fully set before serving.