Toasted Milk Doughnuts

With Malty Miso Glaze

I am a doughnut lover through and through, I always lean towards a plain sugared doughnut but recently my boyfriend has developed an obsession with a brown butter ring doughnut sold at our local doughnut shop so I decided to create something similar at home. I experimented with both brown butter and toasted milk powder and I settled on using both, brown butter adds a lovely nuttiness and when paired with the toasted milk powder the dough develops a lovely toasty and almost malty flavour.

I love a sweet and salty combination so I also wanted to get a bit of miso in there, I experimented with it in the dough and I loved the flavour but I found that it really slowed down the proving so in the end I decided to use it just in the glaze along with a bit of barley malt extract to tie all the flavours together.

Let’s get on with it…