Brown Butter Blueberry Doughnuts w/ Bourbon Basil Glaze
I don’t know about you guys, but there are some days when I really just need to have a doughnut. Or two. Especially when they’re dunked in a bourbon glaze. You get it. My life changed last year when I got my first doughnut pan. I’d never fried my own doughnuts, so this pan was a great way to dip my toe into the doughnut game. I made these, insisting upon calling them “doughnuts”, as I felt they didn’t deserve the title without sarcasm unless the dessert was deep fried until golden brown. But now I think I’m ready to take that back. Baked doughnuts are people too! They’re less messy, and less filling (so you can have five of these bad boys before hitting a wall, unlike their fried friends which always seem to leave me feeling stuffed three bites in. Not that I call it quits there, just saying.) Not to mention it’s a much easier clean-up, and in my opinion when one has doughnuts to glaze, the last thing one needs is to deal with wiping oil off every surface in the kitchen. This recipe came out very sweet, what with fresh blueberries mixed right into the batter, so I’m really glad I picked a glaze that included basil. You may not think so, but basil works incredibly well with sweets. The herb mellows the sugar in desserts (and cocktails) perfectly, while also adding new flavor profiles to what might otherwise be a mundane sweet!
Doughnuts (makes 10-12; altered slightly from Joy the Baker)
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 pinches ground cinnamon
2/3 c. granulated sugar
4 tbsp. butter
1 c. buttermilk
2 tsp. vanilla extract
blueberries (at least 1 cup)
Preheat oven to 350 degrees F. Grease a doughnut pan with cooking spray or butter and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Place butter in small saucepan over medium low heat. It will crackle as it browns- don’t be afraid, but keep your eye on the pan! As soon as it looks golden brown and smells nutty, remove pan from heat and transfer to a bowl (even the very brown bits).
In a small bowl whisk together eggs, buttermilk, and vanilla. Add the browned butter and combine. Add the wet ingredients all at once to the dry. Combine well but try not to overmix the batter!
Spoon batter into the prepared pan. Smooth out and fill each doughnut three-quarters full with batter. Sprinkle blueberries over the top. Bake for 8 to 10 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. Sample one doughnut to make sure they’re not poisonous. While the doughnuts cool, make the glaze!
Glaze (from the Candid Appetite)
1 cup blueberries
1 tbsp fresh basil, torn
3 tbsp bourbon
3 cups powdered sugar
In a food processor blend the berries until smooth, then add the basil and bourbon and blend. Transfer mixture to a bowl and add powdered sugar. Whisk until combined. If it’s too thin, add more sugar; if too thick, add more bourbon or water (1 teaspoon at a time!) Dunk the doughnuts and then decorate with sprinkles or torn basil leaves!