18 Mar

Browning Butter

People have been talking about this whole brown butter situation for awhile.  And to be honest, I was unconvinced.  Why on earth would I spend time at the stove carefully overseeing the browning of butter when I could, you know, not?

I gave Joy the Baker’s brown butter doughnuts a try.  Obviously, I had to make them gluten free, so I smushed together my two basic recipes.  I substituted brown butter for the oil from the buttermilk doughnuts in Baked Doughnuts for Everyone.  It definitely added a more complex flavor which I really dug.

Browned Butter

This is what brown butter looks like.  I didn’t know.  I also didn’t know that 2 tablespoons of butter, browned is different from 2 tablespoons of brown butter.  You live.  You learn.  I’m still not sure if this is going to be a regular activity for me, but I will acknowledge a difference in flavor.

Doughnuts Overhead

The real trick with baked doughnuts is letting them cool completely before you eat them all up.  It’s tough, but it must be done.  Scoop those babies out with the cutest little spatula you can find.  Then let them chill out for a bit.  In an ideal world, this would happen on a wire rack.  I don’t have one of those.  Whoops.  But I do have a platter that exactly fits 6 doughnuts.

Doughnuts Cooling

Joy’s chocolate glaze was basically divine.  They’re not nearly as heavy at the chocolate peanut butter doughnuts from last week, which makes two of these exactly the right amount.

Stacked Doughnuts

The husband and the little sister woke up to the smell of these Sunday morning.  I got more than a few bonus points.  Make these for yourself, and you’ll be a very happy camper.  Make them to share, and you’ll be loved forever.  That’s my strategy, at least.

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