Baked Vanilla Bean Donuts

2 Dec

To celebrate Friday, I wanted to make something that didn’t have to set overnight–something that could be enjoyed (almost) right away. I recently visited the King Arthur Flour Store in Norwich, Vermont. It is a place that I could happily live (From the Mixed-Up Files of Mrs. Basil E. Frankweiler-style) for probably the rest of my life. They have so many flours, gadgets, and baking supplies a girl could just go nuts. The true find of the trip, though, was a donut pan. Fried donuts seem intimidating due mostly to their dangerous nature, but the oven I can handle so I snatched it right up. It’s turning out to be quite the investment–turns out baked donuts are super easy to make and even easier to eat! And the bonus–they’re ready in less than an hour! This recipe is pretty sweet, so they’d go perfectly with a cup of coffee–and I never say no to that!

Baked Vanilla Donuts

Adapted from Love Veggies and Yoga

Printable Recipe

2 cups all-purpose flour

3/4 cups sugar

2 teaspoons baking soda

about 2 teaspoons cinnamon

1 teaspoon salt

3/4 cup buttermilk

2 eggs

2 tablespoons unsalted butter, melted

1 generous teaspoon vanilla extract

1 vanilla bean (optional)

Heat the oven to 325 and grease the donut pan with cooking spray. Combine the flour, sugar, baking soda, cinnamon, and salt. Whisk to remove any lumps in the flour. Add the buttermilk, eggs, butter, vanilla extract, and the seeds scraped from the inside of the vanilla bean. Using a wooden spoon mix by hand until the ingredients are just combined, about 50 strokes. Don’t mix too much or you’ll have tough donuts. Transfer the batter to a pastry bag fitted with a large round tip (or in a pinch cut the corner off a plastic kitchen bag) pipe the batter into the pan, filling each mold about 2/3 of the way full. Bake for 10-12 minutes. My donuts took a full 12 minutes–but every oven is different. I would start checking every two minutes after the 8 minute mark. I tend to undercook my donuts just a little bit to keep them moist–I take them out before they start to brown, when tops still look a little wet but springs back when you touch it. Let the donuts cool completely.

Vanilla Bean Glaze

A donut is not a donut without frosting!

1 cup powdered sugar

2-3 tablespoons milk

1 teaspoon (or more) vanilla extract

seeds of 1 vanilla bean (optional)

Combine all ingredients in a small bowl, stirring until all the powdered sugar has been mixed in.  Dip the cooled donut tops into the glaze, allowing any excess to drizzle off. And here’s the best part–you donuts are ready to enjoy right now!


2 Responses to “Baked Vanilla Bean Donuts”

  1. Averie @ Love Veggies and Yoga December 3, 2011 at 6:29 AM #

    The donuts look wonderful! Thanks for linking me and I hope you enjoyed them…I know I’d like to snag one of them 🙂

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