Baked Vanilla Bean Doughnuts with Chocolate Glaze – Soft baked doughnuts made with a fragrant fresh vanilla bean. Top these delights off with a smooth chocolate glaze for an even better doughnut experience.
When I first started blogging making two things homemade wasn’t really something I gave much thought. First, was ice cream (crazy easy and yum). Second, was doughnuts.
After buying a doughnut pan on a whim, I got started. I was hooked. Baking them doesn’t always give you lower fat/calories. But, it sure is healthy than frying and wwaayyy easier. Especially, when it comes to clean up!
Today, I’ve baked some very easy vanilla bean doughnuts and drenched them in a chocolate glaze. Serious deliciousness. シ
Ingredients You Will Need:
- Flour + baking powder + salt
- Eggs + milk
- Butter + plain Greek yogurt
- Vanilla bean
- Chocolate chips + butter + honey
A note about vanilla beans: Yes, fresh vanilla beans can be costly, but, are worth it. I buy smaller amounts off Amazon and find those to be a better price than my grocery store. Shop around a bit to find a good price for a good product. If you don’t want to use a fresh vanilla bean for this recipe, you can simply replace it with 2-3 teaspoons of pure vanilla extract.
To cut your vanilla bean: With a sharp knife, slice the vanilla bean pod open, then, scrape out the seeds. The black seeds will look similar to a paste.
- Yes, you can also make these in a mini doughnut pan. Cut your baking time about a minute. Check out the recipe cards for the pans that I use for making baked doughnuts.
- Don’t overfill your doughnut pan! When filling with batter, you want the wells to be about 3/4 of the way full.
- Using a piping bag works best for filling the pan with batter. If you don’t have a piping bag, you can use a large “ziploc” storage bag. Make a small cut in the bottom corner of the bag and squeeze the batter out carefully. If you aren’t comfortable with piping, I’ve used a small spoon to fill the pan and it’s worked well.
- Spray your pan generously with non stick cooking spray. This makes removal easier. Also, leave the doughnuts cool in the pan for 5-8 minutes before trying to remove them.
More Baked Doughnuts to Try:
- Baked Chocolate Doughnuts With Chocolate-Irish Creme Glaze
- Baked Greek Yogurt Doughnuts (No Refined Sugar)
- Baked Pumpkin Doughnuts With Maple Glaze
- 2 cups flour
- dash of salt
- 2 tsp baking powder
- 1 fresh vanilla bean, cut and beans scraped and removed
- 2 eggs
- 1/2 cup sugar
- 2/3 cup milk
- 1/2 cup plain Greek yogurt
- 2 TBSP butter, melted
FOR CHOCOLATE GLAZE:
- 1/2 cup chocolate chips
- 2 TBSP butter
- 2 TBSP honey
- 2 tsp water
- Preheat oven to 375 degrees. Grease a 6 count doughnut pant.
- In a bowl, whisk together flour, salt and baking powder. Set aside.
- In a mixing bowl, beat together butter and sugar. Then, add in yogurt, eggs, milk and vanilla bean seeds. Beat until combined.
- Add flour mixture in and beat until just combined.
- Divide batter evenly into doughnut pan cavities. Be careful not to overflow pan.
- Bake for 7-10 minutes or until doughnuts spring back when touched.
- Cool completely before adding glaze.
- In a medium saucepan, mix ingredients together until melted completely. Drizzle over doughnuts or dip tops in glaze completely.
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Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 147mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate