My very first job was as a cashier at Dunkin’ Donuts. It was… interesting, to say the least. I was a 15-year-old who smelled like donuts 24/7. And thanks to my teenage metabolism, I really took advantage of the “eat all the donuts you want while you work!” policy at my store. And while I loved it while I was there, after I moved on, I wasn’t able to eat donuts for an entire year. I know… it got serious!
I finally caved and bought a donut pan a few weeks ago, but hadn’t broken it out yet. My house doesn’t have central air, so baking when it’s over 90 degrees isn’t really something I’m into. But over the last few days, it cooled down a bit. I was debating trying out one of the recipes I had flagged for my donut pan’s virgin voyage. Then, I saw that Friday, June 7th was National Doughnut Day and took it as a sign from the foodie heavens that I was meant to break this pan in, STAT!
This was a recipe that I had all the ingredients on hand for, and wooooooah, were they good! It uses a mixture of AP and whole wheat flour, and is flecked with beautiful bits of vanilla bean and the warmth of freshly ground nutmeg. These donuts are light and fluffy and smell beyond heavenly. I don’t have a pastry bag, so I just used a zip-top freezer bag and cut the tip off.
So now that my first donut making experience was such a hit, I’m looking forward to trying out many, MANY more. Better pace myself… I mean, just look at that glaze. Hubba, hubba!
Vanilla Bean Baked Donuts
The Faux Martha
1/3 c. milk
1 tsp. vinegar
3 tbsp. unsalted butter, melted
1/2 c. white whole wheat flour
1/2 c. unbleached all-purpose flour
1 tsp. aluminum-free baking powder
1/4 tsp. sea salt
1/8 tsp. nutmeg, fresh
1/4 c. sugar
2 tbsp. honey
1 large egg
1/4 vanilla bean
1 tbsp. half and half
1/4 vanilla bean
1/2 c. powdered sugar
Preheat oven to 400 degrees.
In a small bowl, mix together milk and vinegar. Allow to sit for aout 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, and nutmeg in a large bowl. Set aside.
Into the cooled butter, whisk in sugar, honey, egg, and vanilla bean seeds until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and vanilla bean seeds until evenly combined. Slowly mix in powdered sugar until smooth. If glaze is too thick, add 1 teaspoon more of half and half at a time. If dough is too thin, add 1 tablespoon more of powdered sugar at a time.
Once donuts have cooled completely, about 15-20 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack and allow to dry, about 20 minutes. Serve. Best served same day. If storing leftovers, lightly cover.
Big Flavors Rating: 5 Stars