Browned Butter Apple Spice Doughnuts with Vanilla Frosting and Beer Toffee Crumbles

Spiced doughnuts are complemented with vanilla frosting and beer toffee!

This recipe is: Gluten-Free, Nut-Free, Soy-Free


Yields: 10


Total Time: 1 hour

Prep Time: 35 mins

Nutritional Information
(Per Serving)

Calories
610

Total Fat
24g

Saturated Fat
14g

Cholesterol
100mg

Sodium
330mg

Total Carbohydrate
99g

Dietary Fiber
3g

Sugars
76g

Protein
6g

Calcium
--




Ingredients
  • For the Doughnuts
  • 1 stick of butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • ½ cup Greek yogurt
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose gluten-free flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup finely diced apples
  • For the Frosting
  • 1 stick butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup milk (or more)
  • 1 teaspoon vanilla extract
  • For the Beer Toffee
  • 1½ cups sugar
  • ½ cup gluten-free beer
  • 2 tablespoons butter


Directions
  1. Preheat oven to 350 degrees F and grease a doughnut pan with vegetable oil. Set aside.
  2. Brown butter in a small pan over medium heat until it is a deep golden color, about 5 to 7 minutes. Let cool.
  3. In the bowl of a stand mixer, combine brown sugar, granulated sugar, eggs yogurt, milk and vanilla and mix until well combined.
  4. With mixer running on low, gently stream in cooled brown butter making sure butter incorporates as it is poured in.
  5. In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, cinnamon, ginger, allspice and salt. Add this mixture to the wet ingredients in 3 additions, ensuring that each addition is fully incorporated.
  6. Gently fold in diced apples. Spoon batter into doughnut pan and bake for 10 to 12 minutes until doughnuts spring back when touched. Let cool for 5 minutes, and then remove and finish cooling on a wire rack.
  7. Meanwhile make the frosting by combining all ingredients in a stand mixer and beating until frosting is slightly thick but thinner than traditional buttercream. Set aside.
  8. Make beer caramel by combining sugar and gluten-free beer in a deep pan over medium heat. Let sugar boil, stirring occasionally to distribute any hot spots, until it turns a deep golden color. Once it is golden, quickly add butter and gently swirl to incorporate. Pour out onto a silicon baking mat or greased parchment. Quickly spread into a thin layer and let cool until hardened. Once hardened, cut into very small pieces.
  9. Frost cooled doughnuts with frosting, and then sprinkle with beer toffee pieces.





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