Baked Vanilla Bean Doughnuts

These simple yet unforgettable Baked Vanilla Bean Doughnuts will make vanilla your new favorite flavor.


Baked Vanilla Bean Doughnuts

If you had to pick one dessert to describe your personality, what would it be? Maybe you’re traditional like chocolate chip cookies or a little bit sassy like a fruit tart. Maybe you’re intense like Chocolate Chili Cookies. Or maybe you’re simple like these Baked Vanilla Bean Doughnuts. Today I’m teaming up with Baker’s Joy to help launch their “Which Sweet Treat Are You?” quiz that pairs your baking personality with one of nine delicious desserts. My challenge was to create a simple yet not boring recipe focusing on vanilla. Trust me when I say this – these doughnuts will change your mind about liking vanilla.


Spraying Baked Doughnut Pan

If you’ve been reading my blog for awhile, you probably know I’m not exactly simple when developing recipes, so this was a fun challenge for me. What can I make with vanilla that is simple yet unforgettable? After all, simple does not equal boring. I chose to make doughnuts (or is it donuts?) in my baking pan since they take little effort to make. Make the batter, pipe into pan, bake 10 minutes, done. If you wake up early enough, I bet you could have these ready in time for breakfast.


Baked Vanilla Bean Doughnuts

Vanilla is one of those ingredients where you need to buy high-quality vanilla. Look for the bottle that says pure vanilla extract and not imitation vanilla extract. I promise it’s worth those extra couple of bucks. Next you’ll need to buy vanilla beans. Don’t bother buying any from the store because they are expensive; it’s much cheaper to buy online. Mine are from Marx Food but you can also find them on King Arthur Flour and even eBay.


Baked Vanilla Bean Doughnuts

If you say you don’t like vanilla, chances are you never had vanilla bean before. Ice cream is the perfect example. There’s boring vanilla ice cream from an ice cream stand, then there’s homemade vanilla bean ice cream. These tender baked doughnuts are speckled with vanilla bean, which kicks up the vanilla flavor a notch. Maybe I should’ve called them Triple Vanilla Doughnuts because you have vanilla bean and extract in the batter then a vanilla glaze on top.


Baker's Joy

Make sure you take the “Which Sweet Treat Are You?” quiz then come back here and leave a comment telling me what your dessert personality is! From April 22 – May 5, you can take the quiz as many times as you want for a chance to win a daily prize which includes $50 Visa gift cards and a year’s supply of Baker’s Joy and be entered to win the grand prize of $500 Visa gift card, KitchenAid mixer, and a year’s supply of Baker’s Joy.

Update – Here is the doughnut pan I used (Amazon affiliate link):

Baked Vanilla Bean Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 doughnuts
Ingredients
Cooking spray (preferably Baker's Joy)
Doughnuts
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 vanilla bean, split in half down the middle longways and seeds scraped into a bowl (discard the pod)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Glaze
  • 1 cup powdered sugar
  • Pinch of salt
  • 3-4 teaspoons milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375F. Lightly spray two baked doughnut pans.*
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the butter and sugar until creamy, about 2-3 minutes. Beat in the vanilla bean seeds, egg, and vanilla extract until incorporated then add the milk. Gradually beat in the flour mixture until just incorporated.
  4. Spoon the batter into a pastry bag** then pipe into each doughnut cavity, being careful not to fill it too full. Bake 8-10 minutes or until a toothpick comes out clean. Cool 5 minutes then remove from the pan and finish cooling on a cooling rack.
For the glaze
  1. In a medium bowl, whisk together the powdered sugar, salt, 3 teaspoons milk, and vanilla until smooth. If it's too thick for a glaze, add the extra teaspoon of milk.
  2. Once the doughnuts are completely cool, dip the tops of each doughnut into the glaze and let the excess drip off. Let the glaze harden before serving. Store in an airtight container.
Notes
*If you only have one doughnut pan, bake the first six doughnuts. Once you remove them from the pan, cool in the fridge for 5 minutes then finish baking the remaining doughnuts.

**It's easiest to pipe the batter into the pan using a pastry bag fitted with a large round tip (either a real pastry bag or a sandwich bag with the corner cut off), but you can also carefully spoon in the batter.

 
If you enjoyed these Baked Vanilla Bean Doughnuts, you may also like these recipes:


Double Lemon Glazed Doughnuts


Pizzelles (Italian Wafer Cookies)


Peach Dumplings with Raspberry Sauce


Peach Pie Cheesecake Turnovers


Apple Pie Turnovers


Disclosure: I received compensation and product for this post. All opinions and photography are my own. Baker’s Joy is a product I use often when baking.

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Comments

  1. dave shultz says:

    i’ve seen chefs on tv before saying not to discard the pod-they usually do something with it, i just can’t remember what it is

  2. I can almost taste the vanilla bursting out of these doughnuts!

  3. Debbie Cline says:

    I took the Bakers Secret quiz and you’ll never believe it, but I’m a Baked Vanilla Bean Doughnut!! What fun!

  4. Hi,

    I come from the time before non-stick baking sprays and was taught to grease and flour the baking pan. Do you think if I used the old fashioned non-stick method that it would alter recipes flavor or outcome in any negative way? I am happy I found your blog through a link the other day. Your blog’s name caught my eye, which then led me to check out the recipe. Your blog is right up my yummieness need alley. Have a wonderful day! :)

    • Absolutely you can grease the pan the old fashioned way! The spray is more convenient, but regular butter and flour will also do the trick without affecting the recipe.

  5. I need to invest in one of these doughnut pans. These looks so yummy. And thanks for the tip on the vanilla beans, really helpful. : )

  6. What a coincidence! I’m a baked vanilla bean doughnut! Lol “I have a simple, classic taste that will never go out of style. While taking risks is not my thing, I am honest and others trust my judgment. ” Yup, that’s pretty accurate :)

  7. weny s. cortes says:

    I would like to know if frying the doughnut instead of baking has the same taste, texture or consistency because I don’t have the baking pan. I haven’t find it yet in our place. Your reply is very much appreciated. Thank you & best regards..

    • For this particular recipe, you do not want to fry these. Main reason is the batter is too runny and will not form a sturdy dough to fry.

      In general, fried doughnuts do have a crispier texture as you can imagine any fried item would. Baked doughnuts are more cake like while fried are more fried dough like. I got my pan as a gift via Amazon if that helps :)

  8. Wow this looks so unbelievable tasty! I would definately love to have a bite !

    Best wishes Chrissi
    from http://chrissitallys.blogspot.de

  9. weny s. cortes says:

    Thanks Carla for your immediate response. So this recipe is for baking only. Inasmuch as we don’t have the special doughnut baking pan here in Cebu Phils. can I use the doughnut cutter & just place it in the ordinary baking or cookie sheet? I doubt if the shape will be retained because you said the batter is too runny. I wanted to try this recipe because it seems it looks yummy. Just wondering if this is more or less the same as Krispy Kreme or J CO doughnuts.

  10. I think you succeeded wonderfully with something simply wonderful with vanilla. I keep forgetting about baking doughnuts. I am ordering one of those pans this week. The photo was enough to entice me—–me being a doughnut nut. It doesn’t sound like a pun, but when you write it out, it sure takes the form of a pun. Lol—I love my own jokes. The recipe looks the bomb too.

    • I included a link to the exact pan I used in the post, right above the recipe (you don’t have to buy that one. Just letting you know which one I used). And I love your term “doughnut nut.” I’m starting to become one myself :)

  11. Totally making these over the summer! If you save the pod and add it to a jar of sugar you can make some awesome infused sugar for baking too :-)

  12. I’m a Peach Pie Bundt Cake loL!

    “I am an old soul. I keep tradition alive and tend to take comfort in familiar people and surroundings. I know that no matter where life’s road takes me, home is where the heart is.”

    Sure sure makes sense.

    Anyway. LOVE these donuts-vanilla can be SO lovely and not at all boring and these beauties are the perfect proof of that!

  13. These donuts look so delicious. I don’t have a donut pan but I’m going to get one ASAP. Oh and I took the quiz and I am a White Chocolate Truffle Cake. How nice is that.

  14. they look great!

  15. Jenifer Welch says:

    Your Result:
    I’m a Tiramisu Kahlua Pound Cake!

  16. Wow, people sure are passionate about these vanilla doughnuts! I read the cray cray comments on your G+ page. Geez, learn some manners, people. As much as I love desserts with all the bells ‘n whistles, recipes that let the flavour of vanilla shine through are some of my favourites. It’s such a lovely, classic, comforting flavour. You really amped it up in these doughnuts – I especially love seeing the little flecks of vanilla bean in the dough. Love these, girl.

  17. Vanilla bean is one of my all-time favorite baking ingredients. It has such a depth of flavor that it really shines through, even in simple recipes. And according to the Baker’s Joy test, I’m a Vanilla Bean Doughnut! Apparently this means I don’t take risks, but others think I have good judgment. Haha — so I wasn’t kidding when I talked about my love for vanilla!

  18. I’m an Intense Chocolate Mocha Cake…which is funny bc it would def be the very last treat I would ever pick to eat :)

  19. I’m going to try cooking these this weekend using a cake pop pan. Hopefully I’ll have delicious vanilla bean doughnut holes :).

  20. Kimberly says:

    Since I don’t own a doughnut pan, are there any other substitutions that I can use? Or could I possibly make them into doughnut holes using a muffin pan?

    • I’ve only used a doughnut pan, but since it’s batter, I imagine you can use a muffin pan (mini or regular). Not sure if they will look like doughnut holes since it spreads like cake batter, but they will be doughnut muffins at least! You may need to adjust bake time. Start at 10 minutes, use the toothpick test, then adjust as needed. Good luck :)

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