Toasted Hazelnut Brown Butter Caramel Donuts

Toasted Hazelnut Brown Butter Caramel Donuts

Toasted Hazelnut Brown Butter Caramel Donut Stock Food Photo

© Nicole Branan | Image ID: 33-944

 

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Recipe Notes: I adapted the recipe for these delicious donuts from the Food Network and just added some finely chopped toasted hazelnuts to the batter for crunch and extra flavor. The caramel icing (adapted from Food52) adds a great caramelly sweetness and works perfectly with the nuts.

 

Toasted Hazelnut Brown Butter Caramel Donuts Recipe

(by Nicole Branan/Adapted from Food Network and Food52)

this recipe will make 12 donuts

Ingredients:

For the donuts:

  • 1/2 cup whole hazelnuts
  • 4 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk

For the icing:

  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup powdered sugar (more, if you want the icing to be thicker)

 

Directions:

For the donuts:

  • Heat the oven to 350 degrees F.
  • Spread the hazelnuts out on a baking sheet and toast in the oven until fragrant, about 10 minutes.
  • Finely chop the hazelnuts, then set aside.
  • Turn the oven temperature up to 375 degrees F.
  • Spray two 6-cavity donut pans with nonstick spray.
  • Add the butter to a small saucepan and cook until it starts to brown. Take off the heat and set aside.
  • Combine flour, baking powder, baking soda and salt in a medium bowl.
  • Add half of the chopped hazelnuts to the flour mix.
  • In another bowl, whisk together sugar and eggs, then whisk in the buttermilk.
  • Add the egg mixture to the dry ingredients, stir with a fork to combine, then add the brown butter and stir until just combined.
  • Fill the batter into a pastry bag with the tip cut off and pipe it into the donut pan cavities, each about three-quarters full.
  • Bake the donuts until they start to brown and are baked through, 8 – 10 minutes.
  • Let the donuts cool in the pans for 10 minutes.
  • Remove the donuts from the pan and let them cool fully on a wire rack.

For the icing:

  • Add cream, butter, sugar and salt to a small saucepan.
  • Stirring constantly, bring the mix to a boil and keep boiling for one minute.
  • Remove the saucepan from the heat and let cool for 3 minutes, then whisk in the powdered sugar. Add more powdered sugar if you want a thicker icing.
  • Quickly pour the icing over the donuts and sprinkle with remaining chopped hazelnuts.

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