Vanilla Bean Doughnuts
Today I made doughnuts with my friend Andrea. If you recall, we had our very own Doughnut Day, which you can read here. We decided that we needed to make our own.
Searching Pinterest, we came across a pretty set of pink and purple doughtnuts. Andrea found where they are from, including the recipe.
The recipe we used is from Cooking Classy. It’s the Baked Vanilla Bean Doughnuts. If you see a photo on Pinterest of vibrant pink and purple, nicely sprinkled doughnuts, Cooking Classy is where it’s from.
Here are the ingredients needed for the Baked Vanilla Bean Doughnuts:
- 2 2/3 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup + 2 Tbsp granulated sugar
- Seeds of 1 vanilla bean
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- Softened butter, for tins
Cooking Classy also provided the ingredients for the glaze:
- 1 1/2 cups powdered sugar
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 small pinch salt
- 2 – 3 Tbsp milk
- Food coloring and sprinkles (optional)
I won’t provide the instructions, since we followed the one on Cooking Classy. So if you want to make your own, head over there for the full recipe.
Here are photos of the process:
Using the Wilson 6-cavity doughnut pan and the recipe from Cooking Classy, we were able to make 19 doughnuts. We definitely didn’t expect to make that much – the recipe says it makes 14, so I guess it depends on how big the doughnut pans are.
The recipe is really easy to follow, but with all kinds of baking, expect a big mess. The most difficult part, for me at least, was glazing the doughnuts. I cannot glaze them nicely if my life counted on it. Andrea was the specialist in that department. Also, if you do glaze them, you need to glaze the doughnuts as soon as the glaze is out from the microwave (if you read the recipe, you’d know what I’m talking about). The glaze gets all crystallized from the sugar when you continue to re-microwave, and when you want to glaze more, it doesn’t turn out nicely. Another tip: If you want sugared doughnuts, place the doughnuts in the sugar once they’re out from the oven. The sugar will stick much better. We had to press, or rather rub, the sugar in.
Overall, the doughtnuts were very tasty. I’m pretty pleased with how they turned out. I think I ate 3 after we made them and I gave the rest to my grandparents and relatives, while Andrea gave some to her parents. I think next we’re going to tackle making croissants and then the cronut!
If you’ve made doughnuts before, let me know which ones you made and how it went for you.
– Synthia T.