Baked Vanilla Bean Doughnuts

I love to bake.

The name of my blog is testament to that fact. So, when I saw doughnut pans at the store about a month ago, I couldn’t resist, I had to buy a couple. I’ve wanted to try my hand at doughnuts for a while. Sometimes you just get a craving, and you have to have doughnuts, but you don’t want to go to the store to get any – probably a good thing for the waistline if we’re being honest. And while we’re being honest, making doughnuts the traditional way, i.e. frying them, is not such a wise idea in my case. I can just see the catastrophe of hot oil splashing everywhere.

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So baked doughnuts are the perfect solution! I can make them fairly easily at home, they are slightly healthier without the frying (I hope!), and no risk of me burning myself on hot oil. I searched through my pins, and decided to go with a basic vanilla doughnut with vanilla frosting as my trial run. I used Jaclyn’s recipe over on Cooking Classy. The recipe was fairly simple, and I had everything on hand except the vanilla bean.

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Sorry, I don’t have any photos of the process. My camera is behaving rather badly recently (I think it’s time to put it to rest and invest in a new one) and I really wanted to focus on making the doughnuts correctly since I’ve never used this recipe before.

Now, I did have a little trouble finding an actual vanilla bean to use. I had thought it might be in the produce section, but turns out it’s generally in with the spices, sold in a jar, and not every store carries them. It was only available in one brand at my store; a brand which was already more expensive than the other selections, but even then I was surprised at the price: $7 for one bean. Needless to say, I will be keeping my eyes open at other stores to see if I can find it cheaper. If not, I may try adjusting the recipe to use more vanilla extract.

Don’t forget to keep the vanilla bean pod! You can use the pods even after the seeds have been removed, such as steeping the pod in liquid to boost the vanilla flavor of a recipe, or making you’re own vanilla extract at home. For more info on how to use spent pods, check out these sites the kitchn and Eat the Love.

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I do suggest coloring your frosting. I did half of mine in white, but they look a little blah, even with the sprinkles. It’s not quite as crisp of a white as you see at the bakeries, and it just kind of blends in with the rest of the doughnut (maybe next time I will use it on chocolate doughnuts…). But the pink turned out amazing! Just a little blob of Wilton gel food coloring did the trick.

I loved making these doughnuts! So easy! And none of the hassle (or danger) of frying them. And my co-workers gobbled them right up! If these doughnuts hadn’t been brought in by me (my work’s resident baker), I don’t think they would have believed they were home-made. I highly suggest you try out Cooking Classy’s Baked Vanilla Bean Doughnuts Recipe for yourself!

Questions and comments are welcome, as always. I’d love to hear from you!

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2 thoughts on “Baked Vanilla Bean Doughnuts

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