Honeynut Baked Doughnuts + Browned Butter White Chocolate
Serves: 12-18 mini doughnuts
 
Ingredients
  • FOR THE DOUGHNUTS:
  • 1 cup Flour (all-purpose or whole wheat)
  • 1 cup Raw Cane Sugar
  • ½ teaspoon Himalayan Pink Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Ground Clove
  • ¼ teaspoon Ground Nutmeg
  • 1 Egg
  • ¼ cup Vegetable Oil
  • ⅓ cup Milk
  • 1 teaspoon Vanilla
  • ½ cup Honeynut Squash Puree (can use Butternut Squash or Pumpkin Puree)
  • FOR THE WHITE CHOCOLATE COATING:
  • ¼ cup Salted Butter
  • ¾ cup White Chocolate Chips
  • ½ cup Pecans or Walnuts, chopped and lightly toasted
  • Cinnamon, to top
Instructions
  1. FOR THE DOUGHNUTS:
  2. Preheat the oven to 350 degrees. Grease and flour a mini or standard sized doughnut pan.
  3. Place the flour, sugar, salt, baking powder, baking soda, cinnamon, clove, and nutmeg in a large bowl and whisk to combine.
  4. Add the egg, oil, milk, vanilla, and squash puree to the dry ingredients and whisk in just until smooth.
  5. Pour the batter into a gallon sized ziplock bag, snip off the tip, and pipe the batter intothe prepared doughnut wells(each well should be almost full to the top with batter). Bake in the preheated oven for 12-15 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
  6. Let sit for 2 minutes, then remove from pan to cool on wire rack.
  7. FOR THE WHITE CHOCOLATE COATING:
  8. Place the butter in a sauce pan and place over medium/high heat. Let butter melt and start to foam. Continue to cook until the butter turns a light brown color and develops a nutty aroma. Remove from heat. Place the white chocolate in a small bowl and pour the hot butter over the top. Let it sit for 1 minute, then whisk until the chocolate melts. Dip the tops of the doughnuts into the chocolate mixture, tapping a bit to drop off the excess chocolate. Place on a wire rack and sprinkle a bit of the toasted nuts on top of each doughnut, along with a dash of cinnamon. Let the chocolate set, then store the doughnuts in an airtight container. Best when eaten the same day made.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2020/11/14/honeynut-baked-doughnuts-browned-butter-white-chocolate/