Baked Corn Doughnuts with Brown Butter-Maple Glaze Servings: 24 (about 2oz each) Prep Time: 35 minutes Total Time: 55 minutes

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Ingredients

DOUGHNUTS
1 1/4 cups milk
1 egg
2 tablespoons butter, melted
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15oz) can Butter Kernel® Whole Kernel Corn, drained

BROWN BUTTER GLAZE
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons buttermilk
1 tablespoon maple syrup
1 teaspoon vanilla
1 1/4 cups powdered sugar
2 strips bacon, diced, cooked crisp, if desired

Preparation:

Heat oven to 350°F. Generously spray 24 doughnut depressions in doughnut pans with nonstick cooking spray. In large bowl, beat milk, egg, butter and vanilla with wire whisk until blended. Add flour, sugar, baking powder, cinnamon, nutmeg and salt. Stir just until combined. Fold in corn.

Spoon batter in doughnut pans, filling about 3/4 full (about 3 tablespoons batter). Bake 17 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pans. Tap onto cookie sheet or work surface. If necessary, run table knife around edges of doughnuts to loosen.

Meanwhile, in small saucepan, cook 1/4 cup butter over medium heat until melted and browned. Remove from heat. Stir in all remaining glaze ingredients except bacon until smooth.

Frost warm doughnuts with glaze. Sprinkle with bacon if desired.

Nutrition Facts: