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Baked, Brewed, Beautiful

Baked Salted, Malted Chocolate Glazed Browned Butter Donuts

in Baked on 03/23/21

Malted milk, chocolate, and browned butter lend their unique flavors to create this one-of-a-kind gourmet donut.

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chocolate frosted donuts with gold and white and pecans
  • Impress all of your friends and family with these decadent, gourmet salted, malted chocolate glazed browned butter donuts.
  • Salt & Straw’s Salted, Malted Chocolate Chip Cookie Dough ice cream flavor inspired this sweet and salty baked donut recipe.
  • Pair these malted chocolate donuts with a medium roast coffee to cut the sweetness of the donut.

Donuts are so versatile, which is why they’re so fun to make and experiment with during this elongated time at home. These salted, malted chocolate glazed browned butter donuts (phew – that’s a mouthful!) are the ultimate gourmet baked donut that is sure to impress all of your friends and family.

There are three components of this recipe, and each has merit. This yields an unstoppable combination when all three pieces are thrown together in this baked donut recipe. They also pair beautifully with a medium roast coffee.


Read on for my tips on how to make the best baked salted, malted chocolate glazed browned butter donuts.

Yes, these are inspired by Salt & Straw’s Salted, Malted Chocolate Chip Cookie Dough Ice Cream.

My all-time favorite ice cream shop is Salt & Straw. I lived in Los Angeles for several years, and it’s one of the places I miss the most. Salt & Straw is known for their decadent and incredibly complex flavors. Every month, they have a unique set of themed flavors that are only available for that month. Besides this creative aspect, Salt & Straw’s ice cream tastes truly creamy (as ice cream ought to taste), and offers the richest ice cream eating experience you’ll ever have.

The best ice cream flavor that has stayed on their always flavor menu is Salted, Malted Chocolate Chip Cookie Dough. It’s my all-time favorite, and it is what inspired this baked donut recipe.

If you get the chance, try this ice cream flavor along with the donut — you’ll be in heaven.

Swap out light corn syrup for honey.

This recipe calls for light corn syrup in the chocolate glaze. I’m not a huge fan of this ingredient, but it gives the glaze than nice glossy sheen you want in a donut glaze. For an organic option, I used Wholesome’s Organic Light Corn Syrup.

Another option is to substitute the corn syrup for honey. The flavor may be slightly changed, but it’s about the closest option to the syrup.

Don’t start the chocolate glaze until you’re ready to frost the donuts to ensure a glossy finish.

Avoid making the chocolate glaze until you’re ready to frost the baked donuts. Don’t make the mistake of making the glaze too early or it will start to thicken, making it really difficult to dip the donuts in after they have cooled.

chocolate frosted donuts with gold and white and pecans

Your best bet is to wait about 5 minutes after you’ve pulled the donuts out of the oven to start on the glaze.

Use the extra brown butter for the malted glaze.

As a means to complement the browned butter donuts, consider using the extra tablespoon leftover for the salted, malted glaze. It’s a great way to prevent waste, and it adds a whole new element to your malted glaze.

Garnish these baked chocolate frosted donuts with sprinkles, nuts, or pretzels.

After you’ve frosted and glazed your donuts, go ahead and garnish them with your favorite toppings while the glaze is still wet.

You can use nuts, sprinkles, chocolate chips, or pretzels to give them that extra element of pizzazz to transform them into gourmet donuts.

Pair these donuts with a medium roast coffee for the ultimate food and coffee combination.

Because these donuts are sweet and salty, my coffee pairing recommendation is a medium roast coffee. This kind of a roast will help to offset the sweetness of the donut and will also complement the chocolatey, nutty flavors of the glaze.

chocolate frosted donuts with gold and white and pecans

For a specific recommendation, consider Red Rooster Coffee‘s Papua New Guinea Baroda. I recently tried this roast, and it not only comes in a beautifully-designed bag, but it also tastes quite unique. The first sip offers a flavor normal for a medium roast, but the aftertaste is much more fruity than you’d expect from a medium — definitely worth a try.

Share your baked salted, malted doughnuts off on Instagram and use the hashtag #bakedbrewedbeautiful!

After you’ve finished baking your salted, malted chocolate browned butter donuts, take a snapshot and let me know how they turned out!

Tag me on Instagram @bakedbrewedbeautiful or use the hashtag #bakedbrewedbeautiful, so I can see your beautiful creations — happy baking! Or find me on Pinterest and share your photos there!

chocolate frosted donuts with gold and white

Baked Salted, Malted Chocolate Glazed Browned Butter Donuts

Total Time40 minsYields6 ServingsDifficultyBeginnerRating

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Doughnuts
 1 cup all-purpose flour
 ¾ tsp baking powder
 ¼ tsp baking soda
 ¾ tsp salt
 ⅓ cup granulated sugar
 3 tbsp unsalted butter
 1 large egg
 ½ cup buttermilk
 2 tsp vanilla extract
Chocolate Glaze
 ½ cup chocolate chips (semi-sweet is best)
 2 tbsp butter (softened)
 1 tbsp honey or light corn syrup
 1 tsp vanilla extract
 ½ tsp malted milk powder
Salted, Malted Glaze
 ½ cup powdered sugar
 ¼ cup malted milk powder
 3 tbsp whole milk
 2 tbsp butter (softened)
 salt to taste

Doughnuts Instructions:
1

Preheat the oven to 350°F. Grease a doughnut pan lightly and set aside.

2

Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and set aside.

3

Next, heat the butter in a small saucepan over medium-low heat. The butter will melt down and then begin to brown. Watch it carefully as it browns. Once it smells nutty, remove from heat and transfer to a small bowl.

4

In another bowl, whisk the egg, buttermilk, and vanilla. Add only 2 tbsp of the browned butter to the mixture and whisk again.

5

Pour the wet mixture into the dry ingredients bowl and stir together. Be careful not to over mix because it could ruin your donuts.

6

Drop the batter into the prepared donut pan and smooth out the batter in each. The batter should fill 3/4 of each vessel.

7

Bake for 8 to 10 minutes or until a toothpick comes out clean. Remove from oven and let cool.

Chocolate Glaze Instructions:
8

While the donuts are cooling, begin to make the chocolate glaze. Melt the chocolate chips and butter in a microwave safe bowl in 30 second increments stirring in between until the chocolate has completely melted.

9

Add the light corn syrup (or honey), the vanilla and the malted milk powder to the melted chocolate and stir until combined. The mixture should look glossy, which is what you want here.

10

Dunk the cooled donuts into the chocolate glaze or frost them with a spoon so the entire surface is covered.

Salted, Malted Glaze Instructions:
11

Combine the powdered sugar, malted milk powder, and the softened butter in a small bowl. Once combined, add 1 tbsp of milk at a time until the mixture has reached a glaze-like texture.

12

Using a spoon or an icing bag, drizzle the salted malted glaze over the top of the chocolate frosted donuts. Garnish with sprinkles, nuts, and chocolate chips if desired.

Did you enjoy this recipe?Add Your Rating

Ingredients

Doughnuts
 1 cup all-purpose flour
 ¾ tsp baking powder
 ¼ tsp baking soda
 ¾ tsp salt
 ⅓ cup granulated sugar
 3 tbsp unsalted butter
 1 large egg
 ½ cup buttermilk
 2 tsp vanilla extract
Chocolate Glaze
 ½ cup chocolate chips (semi-sweet is best)
 2 tbsp butter (softened)
 1 tbsp honey or light corn syrup
 1 tsp vanilla extract
 ½ tsp malted milk powder
Salted, Malted Glaze
 ½ cup powdered sugar
 ¼ cup malted milk powder
 3 tbsp whole milk
 2 tbsp butter (softened)
 salt to taste

Directions

Doughnuts Instructions:
1

Preheat the oven to 350°F. Grease a doughnut pan lightly and set aside.

2

Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and set aside.

3

Next, heat the butter in a small saucepan over medium-low heat. The butter will melt down and then begin to brown. Watch it carefully as it browns. Once it smells nutty, remove from heat and transfer to a small bowl.

4

In another bowl, whisk the egg, buttermilk, and vanilla. Add only 2 tbsp of the browned butter to the mixture and whisk again.

5

Pour the wet mixture into the dry ingredients bowl and stir together. Be careful not to over mix because it could ruin your donuts.

6

Drop the batter into the prepared donut pan and smooth out the batter in each. The batter should fill 3/4 of each vessel.

7

Bake for 8 to 10 minutes or until a toothpick comes out clean. Remove from oven and let cool.

Chocolate Glaze Instructions:
8

While the donuts are cooling, begin to make the chocolate glaze. Melt the chocolate chips and butter in a microwave safe bowl in 30 second increments stirring in between until the chocolate has completely melted.

9

Add the light corn syrup (or honey), the vanilla and the malted milk powder to the melted chocolate and stir until combined. The mixture should look glossy, which is what you want here.

10

Dunk the cooled donuts into the chocolate glaze or frost them with a spoon so the entire surface is covered.

Salted, Malted Glaze Instructions:
11

Combine the powdered sugar, malted milk powder, and the softened butter in a small bowl. Once combined, add 1 tbsp of milk at a time until the mixture has reached a glaze-like texture.

12

Using a spoon or an icing bag, drizzle the salted malted glaze over the top of the chocolate frosted donuts. Garnish with sprinkles, nuts, and chocolate chips if desired.

Baked Browned Butter Donuts With Salted, Malted Chocolate Glaze
IngredientsDirections
 

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This affogato recipe is not only bursting with complementary sweet, bitter flavors but it only requires 2 ingredients!

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The blog post that coincides with this video is: https://bakedbrewedbeautiful.com/affogato

Best Affogato Recipe

Ingredients:
2 shots of espresso
½ cup vanilla bean ice cream
Salted brownies for garnish (optional)
Chocolate shavings (optional)

Instructions: 
1. Scoop vanilla bean ice cream into a 4 ounce glass and place in freezer while you prepare the espresso.

2. Pull the espresso shots. Immediately, pull glasses of ice cream out and pour the espresso over the ice cream.

3. Sprinkle with chocolate shavings and salted brownie crumbs. Garnish the glass's rim with a one-inch square of salted brownies.

New videos every Thursday. 
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Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Affogato Recipe (Espresso & Ice Cream)
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Learn to pair coffee with food following these 5 coffee and food pairing best practices. Examples included in the video!

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New videos every Thursday.

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Coffee and Food Pairing: 5 Best Practices & 5 Best Combinations
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_mhp8dZoxZd0
Iced Oat Milk Pumpkin Spice Latte Recipe 

* Make a delicious non-dairy version of the famous fall pumpkin spice latte.
* Barista blend oat milk will allow you to create a slightly healthier version (but equally delicious) of this Starbucks classic.
* You can also enjoy this drink warm by following the modified recipe below

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Iced Oat Milk Pumpkin Spice Latte Recipe

Pumpkin spice mixture:
½ cup oat milk (barista blend if possible)
⅓ cup brown sugar (white is okay too)
2 tsp pumpkin puree
1 tsp pumpkin pie spice 
1 tsp vanilla extract
Latte
2 shots of espresso
1 cup oat milk 
1 tbsp pumpkin spice mixture
½ cup whipped cream (optional)
2 ice cubes (if enjoying cold)

Pumpkin spice mixture:
1. In a small sauce pan, add oat milk, sugar, pumpkin puree, and pumpkin pie spice. Bring to medium heat and whisk ingredients together until sugar is dissolved. Do not let it boil.
2. Once the mixture starts to steam and the sugar is completely dissolved, remove the pan from heat and stir in the vanilla. Strain through a fine mesh filter into a glass jar for easy storage.
Latte:
3. Pull your espresso shots, and pour inside your desired coffee mug. Add the strained pumpkin spice mixture to the espresso and stir well.
4. If enjoying warm (skip to next step if enjoying iced), steam your milk using a steam wand, milk frother, or mason jar (see post above to make foam without a frother) until foamy. Pour velvety milk on top of the espresso mixture.
5. For iced pumpkin spice lattes, add 2 to 3 ice cubes or cold brew coffee cubes to your mixture.
6. Top with whipped cream, if desired, and dust with pumpkin pie spice. Enjoy!

New videos every Thursday. 

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Iced Pumpkin Spice Latte With Oat Milk Recipe
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_UXMXFdkbeKc
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I'm Cheyenne — Seattle-based coffee lover & writer. On this blog, you'll find brewing tips & tutorials, coffee & food pairing recipes, and FREE COFFEE GUIDES for your favorite brew method.
Happy Brewing!

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