Baked Vanilla Bean Doughnuts


Please, join me in a moment of silence…thank you. Maybe you watched the Oscars last week. If you did (maybe even if you didn’t), then you are well aware of the fact that Leonardo DiCaprio was snubbed yet again by the “Academy”. I mean really, what the hell is the “Academy” anyway. I can only assume it’s a militant anti-DiCaprio group out to crush DiCaprio’s everywhere. I’m not one to care too much about celebrities or feel bad for them (it must be hard to be rich and famous right?), but if you saw poor Leo’s face when that other schmuck won the Oscar you would understand. It made me tear up worse than The Notebook… So, this post has taken an awkward turn, I’ll stop while I’m sort of ahead. None of this has anything to do with doughnuts whatsoever. Enjoy!

Baked Vanilla Bean Doughnuts
Doughnuts adapted from the book Doughnuts. Vanilla glaze is a baking perfection original.
Serves: 6
  • 1 cup - all-purpose flour
  • ¾ teaspoon - baking powder
  • ¼ teaspoon - baking soda
  • ½ teaspoon - salt
  • ¼ teaspoon - nutmeg
  • ⅓ cup - sugar
  • 3 tablespoons - unsalted butter, melted
  • 1 large egg
  • ½ cup - buttermilk
  • 1 teaspoon - vanilla extract
  • seeds from half a vanilla bean
  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees. Lightly oil a doughnut pan and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
  3. In another bowl whisk together egg, buttermilk, vanilla bean scrapings, vanilla extract and butter.
  4. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Don't overmix the batter, it will create a tough doughnut.
  5. Use a small spoon to dollop batter into the prepared pan. You can also place the batter in a plastic sandwich bag with a corner cut off and pipe it into the pan. Fill each doughnut ⅔ the way up.
  6. Place in the oven and bake for 8 to 10 minutes.
  7. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  8. While the doughnuts cool, make the glaze.

Serves: 6
  • 3 cups - powdered sugar
  • 5 tablespoons - milk
  • ¼ teaspoon - salt
  • ½ teaspoon - vanilla extract
  • seeds from half a vanilla bean
  • 2 tablespoon - butter
  1. Put the milk, butter, extract and salt in a sauce pan over medium heat. Scrap the insides out of the vanilla bean and add to the mixture.
  2. Bring milk just to a simmer and remove from heat. Stir until butter is completely melted.
  3. Put the powdered sugar in a big bowl. Pour the milk into the sugar and whisk to combine. You can adjust the consistency by adding more sugar or more milk.
  4. Dunk the tops of each doughnut into the glaze and set on a rack to let the glaze start to harden.



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