Vanilla Bean and Buttermilk Baked Doughnuts
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Vanilla and Bean · by Traci York

Vanilla Bean and Buttermilk Baked Doughnuts

NUTRITION · PER SERVING39M COOK
CAL 24%·PRO 21%
CARBS 78G64% OF CAL
7G FIBER37G OTHER35G TOTAL SUGAR
FAT 15G28% OF CAL
8G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy, vanilla-bean baked doughnuts with a chocolate glaze, made with buttermilk and yeast. Versatile enough to make ahead and bake fresh the next morning.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 C + 2 Tbs Milk
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Quick Rise or Instant Yeast
  • 1 Tbs Unsalted Butter (1/2 oz)
  • 1/3 C Granulated Sugar (2 1/2 oz)
  • 1 Large Egg (slightly beaten)
  • 1/2 tsp Vanilla Bean Paste or Seeds of 1/2 a Vanilla Bean
  • 1 1/4 C All Purpose Flour (6 oz)
  • 1 1/4 C White Whole Wheat Flour (7 1/8 oz)
  • 1 tsp Salt
  • 1/2 C Sugar (3.55 oz)
  • 1 tsp Cinnamon
  • 1 Tbs Unsalted Butter (2 oz)
  • 1/4 C Finely Chopped Chocolate (I use E Guittard (65% bittersweet or 58% semisweet) (1 oz))
  • 1 Tbs Heavy Cream
  • 2 tsp Light Corn Syrup
  • 1/2 tsp Vanilla Bean Paste (or vanilla extract)
PREP
30M
SODIUM
415MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.