Happy Monday! I hope everyone had a great Mother’s Day weekend. I had to work (nights) all weekend, so my mom came to visit me – which is kind of the opposite of how it should be . It’s just further proof that I have a great mom =). I wish I could say that I made these doughnuts for my mom, but by the time she arrived they were all gone! Jordan and I are heading to the beach in a couple weeks, so I haven’t been baking much. You know, trying to get beach ready and all that jazz. I’m really not sure that it’s worth it ;). It’s a vicious cycle – the harder I run and workout, the more I crave carbs! But after much internal debate, I wound up in the kitchen….making doughnuts. Go figure haha. They were a-mazing! Soft and fluffy with a delicious vanilla bean flavor. Baked doughnuts have a texture closer to a cupcake or a muffin, but the glaze is what gives them their “doughnut” flavor – and the shape of course :). I feel like sometimes vanilla gets the shaft. You don’t always have to come up with some crazy, exciting flavor combination. Sometimes a little vanilla bean is all you need. It definitely works for these doughnuts! Enjoy!

Vanilla Bean Baked Doughnuts

for the doughnuts:
3/4 cup plus 2 tbsp all-purpose flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp salt
3 tbsp low-fat buttermilk
2 tbsp canola oil
2 eggs
1 tbsp vanilla bean paste

for the glaze:
1 tbsp melted butter
1 cup powdered sugar
1-2 tbsp milk
2 tsp vanilla bean baste

1. Whisk together flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
2. In a separate bowl, beat the eggs, oil, vanilla, and buttermilk until combined.
3. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4. Butter or grease the doughnut pan*; non-stick pan spray works well here. Place batter in pastry bag or zip-lock bag with the corner cut and fill each doughnut form half full.
5. Bake the doughnuts in a preheated 375°F oven for 15 to 17 minutes. When done, they’ll spring back when touched lightly, and will be lightly brown on the top. While the doughnuts are baking, whisk glaze ingredients together until smooth.
6. Remove the doughnuts from the oven, remove them from the pan, and glaze with icing. Makes 6.
Note: If you don’t have a doughnut pan, you could use a mini-muffin pan to make doughnut holes adjusting the baking time to 10-12 minutes.
*adapted from King Arthur Flour

Categories: Breads, Breakfast

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