baked vanilla doughnuts!

Doughnuts again?  In the same weekend?  YOU BET.  Don't worry.  I'm not that crazy.  I chose a baked doughnut recipe, and cut the recipe in half, making 12 mini doughnuts.  Unfortunately the baked doughnut in my Doughnut book requires whole wheat pastry flour, which I do not have.  So I opted for a recipe I found online, and I'm glad I did, because these are awesome little guys!

Recipe! from Sprinkle Bakes

Vanilla Bean Baby Doughnuts

Yield: 5-6 dozen baby donuts

(I cut this in half)

Doughnut batter:
2 cups all purpose flour, sifted
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs, lightly beaten
2 tbsp. butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter.  Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Doughnuts are best served fresh.

Vanilla glaze:

1 cup confectioner’ s sugar
1 tbsp. milk or water
½ tsp. vanilla extract
drops of food coloring

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform.  Use immediately to glaze doughnuts.