That first bite of doughnut… that very first taste is success, surrender, satisfaction, joy, and celebration all wrapped up into one bite. It’s the anticipation that makes it so great! And the brown butter, obviously.
These doughnuts feel like an extra special treat because they’re topped (as all things should be, really…) with browned butter glaze and chopped salted pistachios.
Where brown butter and pistachios combine, the gates of Heaven open wide and welcome you in with open arms. Not literally… but that sure is what it feels like!
It’s time to make an extra pot of coffee. Call a friend. Pull up a few chairs and relish in it all. What a lovely life when doughnuts are fresh and pretty.
The beginning works thusly: flour, sugar, salt and baking powder, browned butter, and eggs.
I always add a dashing dose of freshly grated nutmeg to my baked doughnuts. Just enough to keep things interesting. Nutmegs adds a lovely depth of flavor.
I also needed mucho many pistachios for this recipe. I ate most of them during shelling. Guilty.
Dry ingredients are stirred together in the foreground. Eggs, browned butter, vanilla extract, and eventually buttermilk are whisked together in the background.
I’m a fool for brown butter. These perfect chocolate chip cookies are proof.
Brown Butter is simply (and gloriously) butter that has been melted long enough to brown the milk solids within the butter. The result is a wonderfully fragrant, nutty, deep golden brown butter that tastes toasty and delicious. It adds the perfect depth to these simple cake doughnuts.
Wet meets dry with specks of pistachios and the smell of browned butter. It’s very nice.
The baked doughnut pan is the key to these tender little cakes. Otherwise, they’re cupcakes and we’re sooooo over cupcakes, right? The doughnuts bake up quickly and only need about 10 minutes in the oven.
Just enough time whisk together our brown butter glaze. Brown butter, salt, powdered sugar, vanilla and a touch of milk! Butter in glaze! It’s perfect.
Some doughnut glazes are for dipping doughnuts, others are for spreading. This brown butter glaze situation is thick and spreadable! Sprinkle pistachios on the doughnuts immediately after you frost them so the pistachios stick!
I’m pretty enthusiastic about my baked doughnuts. They’re simple little cakes ready for virtually any flavor and topping you want to throw their way. When frosted and topped, they’re little show-stoppers that I want to eat forever and ever.
The brown butter and pistachio flavors are sweet and nutty, with just a hint of salty intrigue. I love the crunch that pistachios add to the top of the tender little cakes. Little dreams! I think you’ll love these!
In other baked doughnut news, these Brown Butter Baked Doughnuts kicked off my whole obsession.
These Apple Cinnamon Baked Doughnuts will be perfect once Fall rolls around (noooooo!).
Double Chocolate Baked Doughnuts. Extra fudge-y for when chocolate is necessary!
Black and White Baked Doughnuts for indecision. It’s cool!
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