Baked Vanilla Bean Doughnuts

02.10.2014

Baked Vanilla Bean Doughnuts | Cooking Classy

I know I should probably be posting a dinner recipe because it has been a while since I have, but I just can’t seem to get control of my sugary cravings :). What’s new though. I’ve always loved sweet things and doughnuts are a favorite near the top of that sweets lists. This vanilla bean doughnut is a baked version so I can feel a little bit better about eating them versus a fried doughnut. These are a cake style doughnut with a soft fluffy texture and a deliciously moist crumb. They seem as though they just melt away in your mouth, especially with that sweet, buttery, vanilla glaze.

I forgot to get a close up picture of the crumb inside but these things are loaded with vanilla beans. It gives them a delicious natural sweetness and that irresistible flavor that just cannot be duplicated. The batter for these is very versatile, you could use it for many different flavors by omitting the vanilla bean seeds and replacing them with cinnamon, nutmeg, a chai spice blend, lavender, almond extract, etc. It is one of my favorite baked doughnut recipes I’ve ever made so it will be one you will definitely want to hang on to. Enjoy!

Also, I have some exciting news! I’ve been wanting to launch my own online kitchen shop for years and with the help of my dedicated husband and a few friends I finally have!!! I would love you guys to check it out (HERE)! A few of my favorites are the vanilla beans (duh!) and the herb savor (I’d gotten so tired of throwing out herbs so quickly and have finally found a solution). We searched for the highest quality vanilla beans and want to sell them at the best price. They are Grade A Gold Vanilla Beans (also certified organic and gluten-free) and trust me you’ll have a very hard time finding anything better! They are so plump and you will definitely be getting your moneys worth! There aren’t a lot of products yet, as it hopefully grows then I will continue to add more products all the time. I’d love your support so please check it out and see if there’s anything you’d like! No pressure though :). I value your readership so much and never want to push anything on you, I only want to share the products I like with you.

Baked Vanilla Bean Doughnuts | Cooking Classy

Baked Vanilla Bean Doughnuts | Cooking Classy

Baked Vanilla Bean Doughnuts

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: About 14

Baked Vanilla Bean Doughnuts

Ingredients

  • 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 I sell them!
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup milk
  • Softened butter, for tins
  • 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)

Directions

  • Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition. Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
  • For the glaze:
  • In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.
  • Recipe Source: cake portion adapted with slight changes from King Arthur Flour, glaze - Cooking Classy
http://www.cookingclassy.com/2014/02/baked-vanilla-bean-doughnuts/

Baked Vanilla Bean Doughnuts | Cooking Classy

84 comments

  • Katrina @ Warm Vanilla Sugar: These look like The Simpsons donuts!!! I love the bright frosting! February 10, 2014 at 1:10pm Reply

  • Kelli @ The Corner Kitchen: Doughnuts are my weakness, and these are absolutely stunning! Love the bright colored glaze!! Pinned. February 10, 2014 at 1:42pm Reply

    • Jaclyn: Thanks Kelli! February 10, 2014 at 2:40pm Reply

  • Jenn @ Deliciously Sprinkled: WOW, these donuts look amazing and I love the idea of using vanilla bean inside the donut! YUM :) Thanks for sharing, pinned! February 10, 2014 at 2:47pm Reply

    • Jaclyn: Thanks Jenn and thanks for pinning! February 11, 2014 at 10:32am Reply

  • Rachel @ Bakerita: These are seriously some of the most gorgeous doughnuts I’ve ever seen – those colors!! They’re so perfect looking. Absolutely lovely. February 10, 2014 at 2:57pm Reply

    • Jaclyn: Thanks Rachel! February 11, 2014 at 10:32am Reply

  • Kayle (The Cooking Actress): These donuts are so pretty!! And I love vanilla bean anything, so, all in all I’M IN! <3 February 10, 2014 at 3:11pm Reply

    • Jaclyn: Thanks Kayle! I’m with you, vanilla anything and I’m all in. Anything with sugar and I’m in :). February 10, 2014 at 8:26pm Reply

  • Dalila G.: You just can’t go wrong with a baked donut, they’re wonderful!
    Plus, I have less guilt eating them, one always turns into three gone……LOL!!
    I’m planning on making these little beauties very soon, thanks for another deelish recipe.
    I really like your photos, super job Jaclyn!
    Pinned! :-) February 10, 2014 at 3:13pm Reply

    • Jaclyn: Thanks for the compliment Dalila! February 16, 2014 at 6:49pm Reply

  • Kay Fonti: Just need a vanilla bean and then I can’t wait to surprise my kids for Valentine’s Day with these! February 10, 2014 at 3:25pm Reply

  • alana: my doughnut pan is coming soon and cant wait to try all of your baked doughnut recipes! thanks for posting them! your awesome!!!!:)) February 10, 2014 at 3:33pm Reply

    • Jaclyn: You’re awesome too Alana :), I’ve loved having you following and trying out recipes and getting your feedback!! February 11, 2014 at 10:32am Reply

  • Meredith: These are so perfect they look fake! How gorgeous is that magenta color with the sprinkles! So pretty. February 10, 2014 at 4:04pm Reply

    • Jaclyn: Thanks Meredith! February 10, 2014 at 8:25pm Reply

  • Samantha: Loving the photos! They are so moody and bright at the same time. Seriously beautiful! :) February 10, 2014 at 4:32pm Reply

    • Jaclyn: Thanks Samantha :)! February 10, 2014 at 8:25pm Reply

  • Averie @ Averie Cooks: THE most beautiful donuts I’ve ever seen! Sooooo pretty! I pinned them a couple times and will continue to pin :) The colors and the styling, you just outdid yourself! February 10, 2014 at 4:39pm Reply

    • Jaclyn: Thanks so much Averie! You’re the best! February 10, 2014 at 8:24pm Reply

  • Amanda B.: Can you form this dough into rings if you don’t have (and don’t want to buy) donut pans? February 10, 2014 at 5:10pm Reply

    • Jaclyn: I wouldn’t recommend it because it wouldn’t hold it’s shape, but it would probably work as mini muffins or something. February 11, 2014 at 10:30am Reply

  • Laura @ Lauras Baking Talent: Love the fun colors of these doughnuts. Too fun :) February 10, 2014 at 6:25pm Reply

  • Elizabeth @ Confessions of a Baking Queen: I have just been baking a ton with vanilla beans- and donuts were next on my list! Can’t beat good ol vanilla beans!!! Your donuts are absolutely stunning, they look perfect like the ornament ones you get at christmas time! February 10, 2014 at 9:44pm Reply

    • Jaclyn: Thanks Elizabeth! February 18, 2014 at 10:41pm Reply

  • Chung-Ah | Damn Delicious: Donuts are my ULTIMATE weakness, Jaclyn! And the colors here are so pretty and vibrant! February 11, 2014 at 1:12am Reply

    • Jaclyn: Thanks Chung-Ah! February 11, 2014 at 8:14am Reply

  • Ashley – baker by nature: These are SO SO SOOOOO stunning. Pinned!!! February 11, 2014 at 5:13pm Reply

    • Jaclyn: Thanks so much Ashley! February 11, 2014 at 8:51pm Reply

  • Tieghan: Love the colors!! These are so pretty! :) February 11, 2014 at 9:59pm Reply

    • Jaclyn: Thanks Tieghan :)! February 11, 2014 at 10:48pm Reply

  • shobelyn: These doughnuts look so pretty. I do not eat doughnuts, but I might try this one. The color is just so beautiful to resist. February 12, 2014 at 1:42pm Reply

    • Jaclyn: Thanks Shobelyn! February 22, 2014 at 11:39pm Reply

  • Laura (Tutti Dolci): These doughnuts are so, so gorgeous! February 12, 2014 at 2:09pm Reply

    • Jaclyn: Thanks Laura! February 18, 2014 at 10:51pm Reply

  • Valentine’s Day Donuts | It's Casey: […] keep this short and sweet.  I got the idea (and the recipe) from Jaclyn at Cooking Classy, who adapted it from the King Arthur Flour […] February 14, 2014 at 6:35am Reply

  • marla: These PINK donuts are gorgeous!! February 22, 2014 at 5:56am Reply

    • Jaclyn: Thanks Marla! February 22, 2014 at 10:36am Reply

  • Vicky: They look great! If I want to store them overnight and eat them tomorrow what would be the best way to do that? February 23, 2014 at 11:04am Reply

    • Jaclyn: I’d just store them in an airtight container at room temperature. I hope you love them! March 1, 2014 at 11:45pm Reply

  • Laura Dembowski: These doughnuts are beautiful with all the different color frostings. Can I come over for breakfast! February 24, 2014 at 1:13pm Reply

  • marisa heras arranz: Me gustaria mucho que me tocara March 3, 2014 at 3:06pm Reply

  • Marcus: Hi Jaclyn,

    I have one questions, are these baked in a mini doughnut pan or a full size one. Thanks.. March 4, 2014 at 6:41pm Reply

    • Jaclyn: I used the regular size doughnuts pans for these, minis should work fine too you’d just have to decrease the baking time. March 4, 2014 at 9:24pm Reply

  • My Five Favorite Pins Of The Week // 03.23.14 – Think Pink: […] credits: 1. Calder Clark; 2. SAVEUR; 3. Cooking Classy; 4. Eff Yeah Solange; 5. We Heart […] March 23, 2014 at 9:46am Reply

  • His&Hers Homemade Baked Donuts. | kortnee mc: […] (Adapted from Cooking Classy’s vanilla bean doughnut recipe.) […] March 28, 2014 at 9:59am Reply

  • Christi: I just made these donuts in my baby cakes mini donut maker and they were awesome! I couldn’t stop eating them and a batch only took 4 min. Thanks for the great recipe! April 3, 2014 at 8:58pm Reply

    • Jaclyn: I’m so glad you liked these doughnuts Christi! Thanks for your feedback! April 3, 2014 at 10:01pm Reply

  • Birthday Donuts – Ring Finger Tan LineRing Finger Tan Line: […] Ring Finger Tan Line http://www.ringfingertanline.com/ Glaze recipe from Cooking Classy. […] April 26, 2014 at 11:48am Reply

  • Rachel from Rose Tinted Home: These are so absolutely gorgeous! Love the colors. I’ve never attempted making donuts at home.. I think I’d eat the entire batch. You’ve inspired me to try though! Thanks for the recipe!

    xo Rachel June 6, 2014 at 7:30am Reply

  • Sandy: Beautiful! Can you tell me what color food coloring you used? June 13, 2014 at 5:10am Reply

    • Jaclyn: It’s been a while so I can’t totally remember but I know it was the Wilton gels I used (rose and a little blue). Hope that helps! June 13, 2014 at 10:31am Reply

  • Vanilla Bean Doughnuts | Eat. Snap. Post.: […] 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 […] August 23, 2014 at 7:00pm Reply

  • Synthia: My friend and I used this recipe to make our own doughnuts and they were fantastic! Here’s the link to my post about our experience using your recipe: https://eatsnappost.wordpress.com/2014/08/23/vanilla-bean-doughnuts/

    Thanks for posting this :) August 23, 2014 at 7:15pm Reply

    • Jaclyn: Thanks for sharing Synthia! Such a gorgeous color you covered them with! Love it! September 6, 2014 at 11:26pm Reply

  • Cindy: Hi, these look amazing. I would love to make but do not yet own a donut pan. YET. Any suggestions of what I could use instead?
    Love the glaze too. Reminds me of The Simpsons October 21, 2014 at 8:17am Reply

  • Jinny: hi is there a reason why both butter and vegetable oil are used? i’m thinking of substituting one of them with applesauce if the purpose of adding them is for moisture. December 7, 2014 at 3:32am Reply

    • Jaclyn: Yes I sometimes like to use a combination of both because butter adds better flavor but oil makes for a moister crumb. December 8, 2014 at 10:10pm Reply

  • Cat: I made these a few weeks ago and they were absolutely delicious! It was the first time I had made baked doughnuts and was incredibly pleased with the results. I will be making these again and again.
    Thank you for a great recipe – I have linked back to you on my blog. December 15, 2014 at 11:48am Reply

    • Jaclyn: I’m glad you liked them Cat! December 15, 2014 at 4:52pm Reply

  • Sarah: How in the world do you get such vibrant colors in your icing?! Mine always turns out to be too light/ pastel-y and never this bold. Thoughts? Advice? January 15, 2015 at 9:34am Reply

    • Jaclyn: I used gel coloring – Wilton brand to be exact. They come out pretty bold without having to add a ton of coloring. January 15, 2015 at 10:42am Reply

  • Dev: I just made these tonight and oh my gosh are they yummy! I used my Baby Cakes machine and since I didn’t have vanilla bean handy, added an extra bit of vanilla extract. I should also mention that this was my first time ever using the Baby Cakes so didn’t really know what to expect. I am pleased to say that holy crap…they are dangerously good. I also used heavy whipping cream in the frosting instead of milk. Seriously couldn’t thank you enough for this recipe. I will definitely be adding this to my recipe box! Xoxo March 11, 2015 at 8:44pm Reply

  • Cassidy @ You Can’t Eat That: I can’t believe I only found this recipe now, they look absolutely delicious! Do you have any experience making these doughnuts with an egg replacer? I have an egg allergy and would most likely use a flax egg or packaged egg replacer with this recipe and wondered if you have any recommendations? April 8, 2015 at 12:51pm Reply

    • Jaclyn: Sorry I have only ever used egg replacer once before for a gluten-free recipe so I’m not very familiar with it and I can’t say for sure. May 17, 2015 at 10:30am Reply

  • Joyce: I usually do not eat doughnuts but I know that my kids are going to love this, will give it a try next weekend :) Thanks for sharing :) April 14, 2015 at 3:51am Reply

  • Ayu: hi, Jaclyn. there is something i want to ask you. everytime i mix together powdered sugar and milk/water/butter i can’t and never ends up with a very clear white color. mine always turns out to be transparent white, so does the coloring. i used both gel coloring and powdered coloring but no one turns out to be as bold like yours. is there something wrong? i usually mix together my ingredients with spoon on a plate. should i use mixer instead? May 8, 2015 at 4:38am Reply

    • Jaclyn: You probably just need to add a little more powdered sugar. Cream also helps too if you want to try that. Mixing it by hand is fine though, a mixer won’t really change anything. June 2, 2015 at 8:21pm Reply

  • tracy a: I made these deep into the wee morning hours last night. While i didn’t have any vanilla bean, i just omitted and i wish i hadn at least added a little bit extra vanilla extract. The cake donuts while good, werent as sweet as i am used to, probably due to the lack of vanilla beans. The glaze however tasted too powder sugary to me. I followed the recipe and i think it could have benefited from a little more vanilla extract as well. Don’t get me wrong, these were sooooo yummy and amazing though, but they still just weren’t up to my donut store favorites standard. But they were close! The glaze was a little tough to work with and i didnt want to keep having to heat it because then it was runny. Needless to say i had a beautiful rainbow of colors using my gel food colors and individual finger bowls for dipping them into. Overall, great recipe and thank you for fulfilling my baked donut craving :)

    P.s. i also made some into crumb donuts.

    P.p.s. i used a babycakes donut maker and this made 30 mini donuts. The batter worked wonderfully in thw machine. I will have to upload pics later. My husband tasked me with creating a “Simpson’s” donut. May 16, 2015 at 11:07am Reply

  • Dung: These look amazing! Do you know how long they keep for without icing? May 17, 2015 at 3:44pm Reply

    • Jaclyn: I recommend they be eaten within a day or two for best results. May 22, 2015 at 9:13pm Reply

  • Annabelle: I didn’t read any questions regarding a question I have nor did you mention anything related in your post. When you say to put the mixture into the donut pan did you use a spoon and then smooth it out with a spatula or something. Or, did you put the dough in a decorating bag and then squeeze it into the pan. Can’t wait to try May 27, 2015 at 3:11pm Reply

    • Jaclyn: I like to pipe the batter from either a decorating bag or ziplog bag. I hope you love them! May 27, 2015 at 6:08pm Reply

  • Alexa: Hi. Can you tell me step by step how you make the glaze because mine is cutting like the mayonnaise. What type of butter and milk? The temperature and how you mix them. Thx! November 4, 2015 at 12:52pm Reply

  • Jessica Gavin @JessicaGavin.Com: I made this glaze today substituting peppermint for vanilla. I loved the smooth consistency and how nicely it set. Thank you for sharing Jaclyn! November 14, 2015 at 9:57pm Reply

  • Erin: Could you pipe this icing on the doughnuts for a design on the edges, or would you recommend dipping? I wanted to do scalloped edges with it, if possible.

    Thanks! January 15, 2016 at 9:49am Reply

    • Erin: Nevermind, opted to dip so I wouldn’t have to worry about it dripping. They were wonderful, thank you! January 21, 2016 at 8:20am Reply

  • sadia: can we use vanilla extract instead? January 27, 2016 at 7:58pm Reply

    • Jaclyn: Yes definitely. January 27, 2016 at 11:36pm Reply

  • Mira: Hi, Can I prepare the dough and bake it next day? February 10, 2016 at 10:10am Reply

    • Jaclyn: Not with these since the batter would likely go flat. February 17, 2016 at 9:45am Reply

  • Amanda: I have to be honest and say that I bought a donut pan just to try these out and I was not disappointed!! They are delicious and easy to make. This recipe is definitely a keeper. Thanks Jaclyn February 15, 2016 at 2:13pm Reply

  • Megan: What is your recommendation if you do not have the vanilla seed? Skip it or add more vanilla extract? April 28, 2016 at 2:48pm Reply

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