Baked Vanilla Bean Donuts
It’s the weekend and that means it’s the perfect time for donuts (or is it doughnuts? I obviously don’t even know!)! I whipped up these gorgeous vanilla bean donuts last week and they are just dreamy! I am madly in love with all of those specks of vanilla beans. And best of all, these donuts are baked so no frying required!
These donuts are packed with vanilla beans as they are in the donuts and in the glaze too. I colored my glaze with a hint of pink, but you could just skip the coloring or use any other color you want and can add sprinkles if desired. My daughter is partial to the glaze and just ate it right off the top and left the the rest of her donut in crumbs, but whatever! Ha! Make these donuts for a lazy weekend and your family will love you forever and always!
For the donuts:
- 1/4 cup (4 tablespoons) butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 vanilla bean, scraped (or 1 teaspoon vanilla bean paste)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cups all-purpose flour
- 1 cup milk
For the glaze:
- 3 tablespoons unsalted butter, melted
- 2 cups powdered sugar
- 1 vanilla bean, scraped (or 1/2 teaspoon vanilla bean paste)
- pinch salt
- 2-3 tablespoons milk or heavy cream
- Preheat the oven to 425°F. Spray a donut pan with non-stick spray and set aside. In a mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add in the eggs, vanilla extract and vanilla beans and mix until well-combined.
- Stir in the baking powder, baking soda, and the salt. Stir in the flour and milk and mix until just combined.
- Spoon the batter into the donut pan, filling the wells to about 3/4th full.
- Bake the donuts for 10 minutes. Remove them from the oven, and wait 5 minutes before turning them out of the pan onto a rack. Let cool completely before icing.
- While the donuts cool, prepare the glaze. In a bowl, stir together the melted butter, powdered sugar, vanilla bean, and the salt. Add milk, one tablespoon at a time until the glaze reaches desired consistency (I usually add two). Dip the top half of each donut into the glaze. Shake gently to remove excess and place onto wax paper or a cooling rack and let stand for 1 to 2 hours or until the glaze has dried.
Cake recipe slightly adapted from King Arthur Flour.
Serving Size:1 donut
Amount Per Serving: Calories: 307 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 46mg Sodium: 210mg Carbohydrates: 47g Fiber: 1g Sugar: 27g Protein: 4g