Black & White Baked Doughnuts
May 18, 2015
Start with the more serious dark chocolate half or dive right not the vanilla sprinkle party half.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 doughnuts
Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately transfer browned butter(brown bits and all) to a small bowl.
Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Try not to overmix the batter. That might create rubbery doughnuts.
Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
Once the doughnuts are completely cool, spread half of the doughnuts with chocolate glaze, and the remaining half with vanilla class. Return to the wire rack and sprinkle the vanilla side with color sprinkles. Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.
For the Doughnuts:
For the Chocolate Glaze:
For the Vanilla Glaze: