Baked Corn Doughnuts with Brown Butter-Maple Glaze
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 (15.25oz) 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
Baked Corn Doughnuts with Brown Butter-Maple Glaze
55 min
Total Time
35 min
Prep Time
24
Servings
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 (15.25oz) 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
Directions
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.
Tips: Most doughnut pans have 6 depressions. If you have 2 pans, fill using 1/2 of the batter and bake. Refrigerate remaining batter. Wash pans and respray with cooking spray. Bake remaining batter.
The batter can also be baked as muffins. Generously spray 24 muffin cups with nonstick cooking spray. Fill about 3/4 full. Bake 19 to 22 minutes or until golden brown on top and toothpick inserted in center comes out clean.
Serving Size: about 2oz each
Nutritional Information Per Serving:
Calories 130, Total Fat g (Saturated Fat 1g, Trans Fat 0g), Sodium 115mg, Carb 27g, Fiber 0g, Total Sugar 20g, Added Sugar 19g, Protein 2g, Vitamin D 0%, Calcium 2%, Iron 0%, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.