Bobby Flay’s Baked Doughnuts | Brunch @ Bobby’s | Food Network

Bobby bakes a batch of his Brown Butter and Bourbon Maple-Glazed Doughnuts for brunch!
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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 and lunch.

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Brown Butter and Bourbon Maple-Glazed Doughnuts
Level: Intermediate
Overall: 1 hr
Active: 50 minutes
Yield: 12 doughnuts



Nonstick spray
1 stick (8 tablespoons) saltless butter
2 cups all-purpose flour
1 1/2 teaspoons powder
1/2 teaspoon 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
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.

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Bobby Flay's Baked Doughnuts| @ Bobby's|Food Network

Bobby Flay's Baked Doughnuts | Brunch @ Bobby's | Food Network

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About the Author: Yvette Cook


  1. Stellar. Off to find Donut Baker Tins…omg Bobby always outdoing himself 🥰😹👍👍😎

  2. Hi Bobby. I love the way you cook! I love watching you cook too it relaxes me! Love MS

  3. Wow! New sub here! I recently made Chocolate Frosted Donuts on my page too and *your dish looks amazing!* Hope to stay connected! 😀

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