Justify tasty donuts by making them in an oven instead of a fryer! These lightly spiced donuts have a ribbon of jam through the center and a browned butter and cream cheese frosting.
Ingredients
DONUTS:
2 c. cake flour
1 c. sugar
1½ t. baking powder
¾ t. salt
¼ t. nutmeg
¼ t. cinnamon
5 T. butter
2 eggs
½ c. buttermilk
½ c. sour cream
1 t. vanilla
½ c. raspberry jam
FROSTING:
3 T. butter
¼ c. cream cheese
1 c. powdered sugar
1 T. milk
2 sheets graham crackers, crushed, optional
Instructions
Preheat oven to 350 degrees F. Grease a donut pan.
Brown all of the butter (one full stick) in a small saucepan over medium-low heat. When the milk solids brown and the butter smells nutty, remove it from the heat and let cool.
Mix together the dry ingredients for the donuts in a large bowl. Combine the eggs, buttermilk, sour cream, vanilla, and ¼ c. browned butter in a separate bowl. Pour the wet ingredients into dry and stir until just combined.
Transfer the donut batter into a pastry bag or large ziploc bag with a ¾" opening. Spoon the jam into another pastry bag or small ziploc bag with a ¼" opening.
Pipe the donut batter in a thick circle in the bottom of each donut well. Top with a thin circle of raspberry jam, then another thick circle of donut batter. The wells should be ¾ full; add extra batter if needed.
Bake for 11-14 minutes, until the top springs back when touched and a toothpick comes out clean except for jam. Cool 5 minutes in the pan, then remove from the pan and let cool completely, about 30 minutes.
Make the frosting: measure 2 tablespoons browned butter. Mix well with the cream cheese, then beat in the powdered sugar until smooth. Mix in the milk, adding more milk or powdered sugar if needed to adjust the consistency.
Spread the frosting thickly on each donut and top with crushed graham crackers.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/12/jam-filled-baked-donuts/