Celebrate Cinco de Mayo in style with this creative and unique Baked Brown Butter Churro Donut recipe. Be prepared to become addicted to your donut pan.
By Chris Cockren
My biggest in life failure. Not getting a donut pan sooner.
Seriously, this little piece of metal might just have changed the course of my entire life. I suddenly have renewed energy and a deeper sense of existence on this planet. It’s a big deal.
And I have to admit… full disclosure time… I secretly thought baked donuts were going to be terrible. That’s kinda why I didn’t buy a donut pan sooner. I thought I was just going to be disappointed. Normally I hate being wrong. But this was not one of those times. Wrong felt (and tasted) so good.
Cinco de Mayo is my favorite non-major holiday of the year. And listen, the brown butter is pretty important. Don’t skip on it. I found it creates a noticeably deeper, more complex flavor.
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Baked Brown Butter Churro Donuts
- Total Time: 25 mins
- Yield: 6 1x
Description
Celebrate Cinco de Mayo in style with this creative and unique Baked Brown Butter Churro Donut recipe. Be prepared to become addicted to your donut pan.
Ingredients
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup plus 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
for the churro coating
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Lightly grease a doughnut pan with nonstick cooking spray and set aside.
- Melt 3 tablespoons butter in a small saucepan over medium-low heat, stirring occasionally. Butter will crackle and foam a bit as it browns. Once butter is light brown and smells nutty, remove from heat and immediately transfer to a small bowl. Be careful, it goes from brown butter to black burnt butter quickly.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a small mixing bowl, whisk together egg, buttermilk, and vanilla extract. Measure out 2 tablespoons of the browned butter and whisk into the wet ingredients.
- Add wet ingredients to dry ingredeints. Stir together until ingredients are well combined, but do not overmix.
- Spoon batter into a large ziploc bag and use a scissor to cut about a 1/2″ piece off one corner to create a makeshift disposable pastry bag. Fill each well in the doughnut pan approximately 3/4 full. Alternatively, use a spoon to fill donut pan and smooth out batter.
- Place in the oven and bake for 9-12 minutes, until a toothpick inserted into doughnut comes out clean. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
- Combine sugar, brown, sugar, and cinnamon in a small bowl. Melt remaining 3 tablespoons butter in another small bowl. Working one at a time, lightly brush doughnut with butter, and roll around in sugar mixture until evenly coated.
- Devour immediately or store at room temperature in a ziploc bag.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Baking
