Cinnamon Baked Cake Donuts with Caramel Brown Butter Icing

Step 1

Prep: Preheat the oven to 180C / 350F / 160C fan forced. Spray a doughnut pan with oil spray. Have a piping bag at the ready (see notes)

Step 2

Dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar until thoroughly combined.

Step 3

Wet ingredients: Whisk together the buttermilk, egg, melted butter and vanilla until completely combined, then add to the dry ingredients and fold together with a spatula.

Step 4

Rub the oil around in the doughnut tin so each hole is nicely coated. Spoon the batter into your piping bag and pipe into the tin holes, to about 3/4 full.

Step 5

Bake for 10 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.

Step 6

Place the butter in a saucepan over low heat. Bring to a simmer and cook swirling the pan often until it turns a golden brown colour. Strain the butter into a bowl and discard any black sediment.

Step 7

Wipe out the saucepan and add the brown sugar and water. Stir over low heat until the sugar is no longer grainy, then take it off the heat.

Step 8

Add the browned butter back to the saucepan, along with the icing sugar and salt. Whisk to combine then add the milk and mix through.

Step 9

Top the doughnuts: Place your doughnuts, on a rack over a lined baking tray (to catch any drips). Dip the tops into the icing, let a little drip off then turn them up the right way on the rack. Allow to set before serving.