Can you tell I’m a bit obsessed with donuts right now? So many possibilities in terms of favour and decoration! And yet I choose vanilla (also whipped up the blood orange ones again!).
I think pure, natural vanilla is such a great, underrated flavour. Vanilla beans have an amazing depth of flavour and the beans look so pretty dotted throughout whatever you’re making. I added them to both the donut batter and glaze.
For even more vanilla flavour, bring the milk to a simmer with the vanilla pod (seeds removed) and allow to steep for 10 minutes before using.
- 1 1/3 cups flour
- 3/4 tsp baking powder
- Pinch of baking soda
- 1/2 tsp sea salt
- 1/4 cup salted butter, melted
- 6 tbsp sugar
- 1/2 cup milk
- 1 egg
- Seeds of 1 vanilla bean
- 1 cup icing sugar
- 3-4 tbsp milk
- Seeds of 1/3 vanilla bean
Preheat oven to 425F and grease donut tin with butter.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together butter and sugar until smooth and combined. In a separate, small bowl, whisk together milk, egg and vanilla bean seeds.
Add half the flour mixture to the butter mixture and mix until combined. Add the milk mixture and mix until combined. Add the remaining flour mixture and mix, careful not to overblend.
Spoon batter into donut pan until 1/2-3/4 full, bake for 7-8 minutes until a toothpick comes out clean. Allow to cool.
For the glaze, whisk together sugar, milk and vanilla bean seeds until combined. Adjust proportion to taste if needed.