Brown Butter Baked Donuts

Place one of your oven racks in the upper third and preheat the oven to 350 F. Lightly grease a 6-count standard-size donut pan and set aside for now.

In a medium bowl, whisk together your flour, salt, sugar, baking powder and baking soda. Set that aside for the moment.

Brown your butter. Basically you melt your butter in a pan over medium-high heat until it starts turning brown and gives off that lovely nutty aroma. It changes pretty quickly, so keep your eye on it. When done remove it from the heat and set aside to cool a little.

In a small bowl, whisk together your egg, buttermilk and vanilla, then add in your cooled browned butter and whisk some more.

Add those wet ingredients into your dry ingredients and stir until just combined. Dollop the dough into your prepared pan, about 3/4 full of batter per donut.

Bake for 8-10 minutes. You can insert a toothpick or testing device in the center of one to make sure that they are cooked through, as the tops do not really brown. The toothpick will come out clean when done. Remove pan from oven and set on a rack. Let the donuts cool in the pan a little before inverting them out of the pan onto a wire rack to cool completely.

Now, make your glaze. Whisk together your sugar, milk/water and vanilla until you get the consistency you like.

When your donuts are cool, dip them with the top side down into the glaze. Set them on a sheet of parchment. You can sprinkle with toppings at this point or dip both sides to get more of a completely glazed donut thing going on. Allow glaze to set for 30 minutes and eat. Consume within two days before they go stale.

Adapted from a recipe by Joy the Baker.