Brown butter can sound intimidating, and that may be because it is closely associated with French cuisine, per Science of Cooking. “Beurre noisette,” as it’s known in French is so named because using heat to brown butter adds a nutty dimension to butter’s essential flavor profile, one which some may recognize as reminiscent of toasted hazelnut. A fundamental in French pastry-making, its subtle Maillard-affected caramel flavor, is, arguably, what distinguishes American apple pie from the French apple tart, also known as tarte tatin. And if browned butter is capable of elevating the down-home goodness of apple pie, imagine what it can do for apple cider donuts.
You don’t have to imagine, however, because making brown butter takes mere minutes and is surprisingly forgiving. To wit, just toss unsalted butter pats into a saucepan, and heat on high, agitating frequently until brown flecks appear. Said flecks consist of milk protein, which browns at just 285 degrees Fahrenheit, whereas butterfat has a higher smoke point. As soon as you see those flecks, you’ll want to remove the heat source. Et voila, your butter is nutty and toasty and ready to use.
Our recipe for apple cider doughnuts is easily modified using brown butter for a nuttier, richer flavor. However, whenever you’re substituting brown butter for regular, your best results may be achieved when you brown only half of what the recipe calls for, per King Arthur Baking.
