From sweet to tasty, Bobby Flay welcomes you to join him for brunch at his place. Find out the very best way to make a tasty and impactful meal deserving of both breakfast and lunch.
Welcome to Food Network, where discovering to prepare is as basic as clicking play! Get your apron and get ready to get cookin' with some of the very best chefs around the world. We'll offer you a behind-the-scenes take a look at our best programs, take you inside our preferred restaurant and be your resource in the cooking area to make sure every meal is a 10/10!
Brown Butter and Bourbon Maple-Glazed Doughnuts
RECIPE THANKS TO BOBBY FLAY
Overall: 1 hr
Active: 50 minutes
Yield: 12 doughnuts
1 stick (8 tablespoons) saltless butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon great sea salt
1/2 teaspoon freshly grated nutmeg
2/3 cup pure walking cane granulated sugar
2 big eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
1/2 cup grade B maple syrup
2 tablespoons bourbon
1 cup confectioners' sugar
3/4 cup finely chopped toasted pecans
Special devices: One 12-cup or 2 6-cup doughnut pans, ideally nonstick; a pastry bag
For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray.
Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, till golden brown, about 6 minutes. Transfer the brown butter to a determining cup and reserved.
Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs till smooth; then whisk in the buttermilk and vanilla up until integrated. Include the flour mixture and half of the brown butter (1/4 cup) to the egg mix; mix till simply integrated– DO NOT OVERMIX.
Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters complete. Bake the doughnuts till light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Eliminate the doughnuts from the pan and put them directly on the baking rack. Set the rack over some parchment or foil before glazing.
For the glaze: Bring the maple syrup and the staying half of the brown butter (1/4 cup) to a simmer in a small pan over medium heat. Include the bourbon, cook for 1 minute, and after that remove from the heat and blend in the confectioners' sugar till smooth and somewhat thick. Transfer the glaze to a shallow medium bowl and delegate thicken somewhat. Drizzle the glaze over the doughnuts, spray the pecans on top, and serve.
Register for our channel to fill on the latest must-eat recipes, brilliant kitchen area hacks and content from your favorite Food Network reveals.
▶ FOOD NETWORK KITCHEN APP:
▶ FULL EPISODES:
#BobbyFlay #BrunchAtBobbys #FoodNetwork #BakedDoughnuts
Bobby Flay's Baked Doughnuts|Breakfast @ Bobby's|Food Network