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Brown Butter Churro Donuts

Ashley Manila
Baked, not fried, these bakery-quality Brown Butter Churro Donuts are ready in less than 20 minutes.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 baked donuts

Ingredients
 

For the Brown Butter Churro Donuts:

  • 2 and 1/2 tablespoons unsalted butter, melted until browned (see post for more on this)
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream

For the Cinnamon Sugar Coating:

  • 4 tablespoons unsalted butter, melted until browned (see post for more on this)
  • 1 cup granulated sugar
  • 2 and 1/2 teaspoons ground cinnamon

For the Chocolate Coating:

  • 2 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions
 

For the Brown Butter Churro Donuts:

  • Preheat oven to 350 degrees (F). Generously spray a 6 mold donut pan with non-stick spray; set aside.
  • Place the butter in a small saucepan over medium-heat. Cook butter, stirring frequently, until it's turned golden brown and smells slightly nutty. Remove from heat and set aside.
  • In a medium-sized bowl combine the flour, salt, baking powder, nutmeg, and cinnamon; set aside. In a separate medium-sized bowl combine the browned butter and brown sugar; beat well. Whisk in the egg and vanilla. Stir in the sour cream.
  • Using a rubber spatula, gently fold the dry ingredients into the wet mixture, being sure not to over mix.
  • Spoon or pipe the donut batter into the prepared pan and bake for 10 to 11 minutes, or until the doughnuts spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes before gently unmolding them and transferring them to a cooling rack.
  • In the meantime, make the cinnamon sugar coating.

For the Cinnamon Sugar Coating:

  • Melt the butter in a small pan over medium-heat, stirring frequently, until it's turned golden brown and smells slightly nutty. Once melted and browned, transfer the butter into a wide, shallow bowl and set aside. In a separate bowl combine the sugar and cinnamon; set aside.

For the Chocolate Coating:

  • Place chocolate in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you dip the donuts.

Assembly:

  • Line a baking sheet with parchment paper; set aside.
  • When the donuts are cool enough to handle, dip them in the melted butter, being sure to coat both sides and the edges, then roll the donut in the cinnamon sugar mixture. One at a time, carefully dip one side of each coated donut in the melted chocolate. When lifting the donut out of the chocolate, allow excess chocolate to drip back into the bowl. Transfer the chocolate covered donuts onto the prepared baking sheet after dipping each one. Serve at once.
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