Breakfast + Booze

October 5, 2013

Fall is in full swing. I can't get enough of the changing trees around Buffalo.
With the new season, I thought I would end my two-month baking hiatus to celebrate the flavors of fall.

First I was inspired by King Arthur Flour's Gluten-Free Maple Bourbon Glazed Baked Doughnuts but wanted to only use the glaze recipe and find a gluten-filled doughnut recipe.

Then I remembered seeing a baked doughnut recipe on Joy the Baker's blog and poof! I knew I had the perfect combo.
Just the nuttiness of the brown butter mixed into the vanilla scented batter was enough for me but I thought I should follow through and bake the doughnuts.

The doughnuts alone are a tasty, moist, springy-to-the-touch treat but combined with the slightly boozy glaze, it really gives these breakfast goodies an extra oomph.

And I didn't make super thick glaze since I didn't want an overly sweet doughnut. It was more of a light sheen of glaze.

Use Joy's Brown Butter Doughnut Recipe, combine it with the recipe below for the Maple Bourbon Glaze and enjoy these on a crisp fall morning.

Maple Bourbon Glaze (adapted from King Arthur Flour and Cake 'n' Knife). 
1/2 cup confectioners' sugar
1/4 cup maple syrup
3/4 tsp bourbon
1/2 tsp vanilla extract
1. Combine all ingredients together until smooth.
2. Add more or less sugar to create desired consistency. (More sugar=thicker glaze).

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