Butter is a fantastic addition to every baked item and dessert, but brown butter adds a lovely, nutty richness. It complements fragrant spices like cinnamon, nutmeg, ginger powder, as well as dishes that have caramel and toffee notes. Brown butter is created by heating butter until the milk solids turn a golden brown color in the pan. It's crucial to stay vigilant when making brown butter because you're heating it very close to the butter's burning point. Here are some easy ways to incorporate brown butter in desserts and take them to another level.
Brown Butter Cinnamon Rolls
Ingredients:
Cinnamon roll dough:
- 2 tsp of yeast
- 1 cup of lukewarm milk
- 4 tbsp of sugar
- 2 ½ cups of refined flour
- A pinch of salt
- 2 eggs
- 1 tsp of vanilla extract
- ½ cup of unsalted, room temperature butter
Filling:
- 1 cup of unsalted, room temperature butter
- 2 ½ cups of brown sugar
- 3 tbsp of cinnamon powder
- 1 tbsp of refined flour
- A pinch of salt
- ½ tsp of vanilla extract
Brown butter:
2 ½ cups of unsalted, room temperature butter
Frosting:
- ½ cup of unsalted, room temperature butter
- ½ cup of cream cheese
- ½ cup of powdered sugar
- ½ tsp of salt
- ½ tsp of vanilla extract
Instructions:
- Bloom the yeast in lukewarm milk with a teaspoon of sugar.
- Sift the flour, salt, and remaining sugar into a large mixing bowl.
- Add the yeast mixture to the dry mix, along with the milk mixture, egg, and vanilla extract. Mix and gradually incorporate the softened butter into this until you achieve a smooth dough.
- Cover the bowl with cling film or a moist cloth and let it double in size for about an hour.
- Move on to making the brown butter by melting the butter in a saucepan over medium flame. The entire process should take about 5 minutes. Evenly divide it into two batches: one for the filling and one for frosting.
- Now, let's make the filling, but before that, line a baking tin with parchment paper.
- Combine the brown butter reserved for the filling, brown sugar, cinnamon, flour, salt, and vanilla extract in a bowl.
- Flour your work surface and transfer the dough onto it. Roll it into a large enough rectangle and evenly spread the filling on it.
- Slowly roll it up into a long, tight log, ensuring that the filling doesn't spill. Refrigerate for 20 minutes to allow the gluten and fats to solidify.
- Using a sharp knife, cut the logs into six pieces. Arrange them in your baking tin and let them proof for 45 minutes.
- Meanwhile, preheat your oven to 180°C for about 20 minutes.
- Place the risen cinnamon rolls in the oven for half an hour to 45 minutes. Once done, let them cool for 10-15 minutes.
- For the frosting, whisk the remaining brown butter and cream cheese with powdered sugar, salt, and vanilla extract until you achieve a fluffy consistency.
- Spread this on the still-warm cinnamon rolls and serve.
Brown Butter Caramel Cookies
Ingredients:
Cookie dough:
- 1 cup of softened, unsalted butter
- ½ cup of brown sugar
- 2 eggs
- 2 cups of refined flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- A pinch of salt
Caramel:
- 1 cup of sugar
- 1 tsp of water
Instructions:
- Melt the butter in a saucepan over medium flame, swirling occasionally for an even melt.
- In about 3-4 minutes, the milk solids in the butter will turn golden brown. Take the saucepan off the heat and transfer it into a bowl.
- Mix the flour, baking soda, and baking powder in a mixing bowl. You can sieve it too to ensure there are no lumps.
- Add the brown sugar to the brown butter and mix it completely. Ensure that this mixture is not too hot before whisking in the eggs.
- Bring the wet and dry ingredients together and keep mixing until you get a cohesive cookie dough. Refrigerate the dough.
- In a saucepan, heat the sugar and water over medium flame until the sugar dissolves. Keep the saucepan on the stove until you achieve a golden brown color.
- Cool the caramel a little and then add it to your dough in batches.
- Refrigerate the dough once again while you preheat the oven to 180°C.
- Using a tablespoon or an ice cream scooper, form the cookies. Press and flatten them, and place them on a parchment-lined baking tray.
- Bake in the oven for 15 minutes. Cool them after they’re done, and then dig in.
Brown Butter Vanilla Pudding
Ingredients:
- 1 tbsp of unsalted butter
- ½ cup of sugar
- 2 tbsp of flour
- A pinch of salt
- 1 egg
- 2 cups of milk
- 1 tsp of vanilla extract
Instructions:
- Brown the butter in a saucepan for about 3 to 4 minutes, transfer it to a bowl, and set it aside.
- Mix the sugar, flour, salt, and egg in the same saucepan, then gradually pour the milk into this. Whisk to break any lumps or flour pockets.
- Add the vanilla and the browned butter to the custard and then sieve so everything is smooth.
- Transfer the mixture into serving bowls and then refrigerate.