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Brown Sugar Doughnuts

Recipe is courtesy of Jazz Smollett of CLEO TV as featured on her new show, “LIVING BY DESIGN WITH JAKE AND JAZZ.”

INGREDIENTS

Baking spray
6 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
1 large egg
2 1⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1 cup buttermilk

Topping

2 cups confectioners’ sugar
1⁄4 cup honey
1⁄2 cup packed light brown sugar
1 tablespoon ground cinnamon

Special Equipment

Two 6-well doughnut pans Pastry bag or Ziploc® bag

PREPARATION

  1. Preheat the oven to 350 degrees. Lightly grease two 6- well doughnut pans with baking spray.
  2. Melt the butter in a large microwave-safe bowl in the microwave on high, about 1 minute. Whisk in the sugar until completely combined, then whisk in the egg.
  3. Whisk together the flour, baking powder, salt, cinnamon, and baking soda in a medium bowl. Fold half the flour mixture into the sugar mixture with a rubber spatula and combine completely. Stir in the buttermilk until smooth, then fold in the remaining flour mixture.
  4. Scrape the doughnut batter into a pastry bag, snip the tip, and evenly pipe the batter into the doughnut molds. Bake for 15 minutes, or until the doughnuts turn a light golden brown and a toothpick inserted comes out clean. Let the doughnuts cool for 10 minutes in the pan, then remove them to a cooling rack for glazing.
  5. To make the glaze, whisk together in a medium bowl the confectioners’ sugar, honey, and 1⁄4 cup water until smooth. Whisk together the brown sugar and cinnamon in a small bowl. Set aside.
  6. Dip each doughnut in the glaze on both sides, then immediately dip one side of each into the cinnamon- sugar mixture, and serve. ​Store the doughnuts in an airtight container at room temperature for up to 3 days
MORE FROM LIVING WITH DESIGN

Dutch Flourless Chocolate Cake
Shrimp and Steak Tacos

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