Antonio Brown Sugar Glazed Lemon Doughnuts

For shame - I haven't posted in a month! National Doughnut Day (Friday, June 6) seemed like a good excuse to get back in action.

It's already June and practically feels like Summer. You know what that means - training camp is just around the corner! I don't know about yinz, but I've already planned my big Latrobe, PA summer vacation for the start of camp. I can't wait to see this guy...

and this guy...

Until then, I'll be trying my darnedest to cook up some yummy stuff.

This snack is the third doughnut recipe featured on Stiller Snacks, and the sixth created in homage to wide receiver Antonio Brown - because, let's be real, the names Polamalu and Keisel don't necessarily lend themselves to platters full of delicious food puns. (I challenge you to prove me wrong - suggestions are welcome.)

I haven't used my doughnut pan since the Rocky Bleier Road Doughnuts, so I knew I wanted to go the cake doughnut route for this recipe. The doughnuts themselves are very light, fluffy and simple to bake and the brown sugar glaze really puts it over the top.

Happy snacking!

Antonio Brown Sugar Glazed Lemon Doughnuts
Recipe adapted from Wilton

For the doughnuts
2 cups cake flour, sifted
3/4 cup sugar
2 tsp baking powder
zest of 1 large lemon
1 tsp vanilla extract
3/4 cup butter milk
2 eggs, lightly beaten
2 tbsp unsalted butter, melted

For the glaze
4 tbsp unsalted butter
3/4 cup dark brown sugar
2 tbsp dark rum
1/4 cup heavy cream
3/4 cup confectioners' sugar

Preheat oven to 425 degrees.

Sift dry ingredients together in large mixing bowl. Beat in buttermilk, butter, lemon zest, extract and eggs until thoroughly combined. Spray doughnut pan with nonstick baking spray and pour mixture into pan, filling each cavity 2/3 full.

Bake 7-9 minutes until a tester comes out clean. Allow to cool on racks. Spray pan again and fill for second batch. 

To make the glaze, heat butter, brown sugar and rum in a saucepan over medium heat. Whisk together until combined. Stir in heavy cream and bring to a boil. Remove from heat, then whisk in confectioners' sugar in three additions. Once doughnuts are cool, dip in the glaze or pour glaze over the doughnuts.

One Response so far.

  1. Katy says:

    These.look.awesome. I love brown sugar anything and the rum just takes it to the next level. I think I'll make these for breakfast today! Thanks!

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