Baked Churro Donuts

For the donuts:

3 tablespoons unsalted butter
1 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup plus 2 tablespoons buttermilk
1 1/2 teaspoons vanilla extract

For the topping:

1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
3 tablespoons unsalted butter

Preparation

Preheat oven to 350°F. Grease a doughnut pan with nonstick cooking spray.
Melt 3 tablespoons butter over medium-low heat in a small saucepan over medium-low heat until lightly browned and nutty smelling. Transfer to a small bowl. Do not overcook the butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a small bowl, whisk together egg, buttermilk, and vanilla extract. Add 2 tablespoons of the brown butter and stir into the wet ingredients.
Add wet ingredients to dry ingredients. Stir until blended, but do not overmix.
Spoon batter into an icing piping bag or a zippered plastic bag with the end cut off for ease in filling donut form pan. Fill each section of donut pan about 75% full with batter.
Spoon batter into an icing piping bag or a zippered plastic bag with the end cut off for ease in filling donut form pan. Fill each section of donut pan about 75% full with batter.
Bake for 10-13 minutes or until a toothpick inserted in the middle of donuts comes out clean. Allow to cool slightly before inverting to a wire rack to cool completely.
Melt 3 tablespoons butter. Once melted pour into a small bowl. Mix together sugar, cinnamon, and brown sugar. Brush each donut in melted butter and then coat completely in the cinnamon sugar mix.

0 Shares

Creamy Lemon Crumb Bars

Basque Burnt Cheesecake