Butter Pecan Donuts

Tender cake-style donuts with rich brown butter glaze and crunchy toasted pecans, perfect for a weekend morning treat.

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Brown the butter and toast the pecans: Melt 113 g (1/2 cup) unsalted butter in a medium saucepan over medium heat and cook until golden brown, about 4–6 minutes. Cool and reserve 30 g (2 tbsp) for the glaze. Toast pecans at 180°C (350°F) for 6–8 minutes.
Preheat the oven to 180°C (350°F). In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, egg, vanilla, and browned butter. Mix with dry ingredients until just combined; fold in 60 g (1/2 cup) of toasted pecans and let rest for 15 minutes.
Grease the donut pan and fill wells about 3/4 full with batter. Bake for 10–12 minutes until lightly golden. Cool for 3 minutes before transferring to wire rack.
Make the glaze: Combine powdered sugar, reserved browned butter, and a pinch of salt. Whisk in milk until pourable. Add chopped pecans for texture.
Dip warm donuts in glaze and sprinkle remaining pecans. Let set for 5–10 minutes before serving.

Best served the day they are made. To store, keep in an airtight container for up to 2 days. Can be frozen unglazed for up to 1 month.