Donuts. Who doesn’t love the stuff? The soft fried dough that just seems to melt in your mouth. Simply put, they’re irresistible.
Problem is, those yummy fried donuts come with a major con. They go straight to my behind.
So I started making baked donuts, and am I glad I did. They are totally satisfying, but they are definitely a little healthier. I don’t feel toooo bad eating 2…or 3… 😉
My sister Natasha found this recipe on FoodGawker, and I just knew we had to try them. A maple glaze with vanilla beans INSIDE the donut?! They sounded incredible. And they were! My family loved them!
The recipe for the dough wasn’t my favorite, however. It didn’t rise like it was supposed to and it was a little too dry. The outcome was great though! I definitely recommend you try these out!
Maple Glazed Vanilla Bean Baked Donuts
Original recipe on Sugary & Buttery Blog…all credit goes to her!
Makes 22 regular donuts and a lot of leftover donut holes
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| Freshly made donuts, anyone? |
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| This glaze…oh my gosh. It is liquid gold. |
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| These… |
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| …are… |
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| …so… |
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| …incredibly… |
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| …DELICIOUS! |
Ingredients
1 1/3 cups warm milk
2 1/2 tsp instant quick-rise yeast
2 TB butter, melted
2/3 cup sugar
2 large eggs
4 1/2 – 5 cups all-purpose flour
1 vanilla bean
4 TB butter, melted
3/4 cup powdered sugar
6 TB dark maple syrup
1 TB milk
Directions
Place the warm milk and 1 tablespoon of the sugar in a cup and add the yeast. Stir and let sit for about 10 minutes until the yeast is activated and starts to smell and expand.
In the bowl of an electric mixer with a dough hook attached, mix the milk-yeast mixture, the rest of the sugar, and the melted butter. Mix in the eggs, flour, and the inside of one vanilla bean. Beat the dough with the dough hook attachment for 2-3 minutes at medium speed. Start with 4 1/2 cups of flour, then adding some more flour if necessary. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t overflour! Too much flour will make the donuts hard and dry, the dough needs to be a little sticky. Knead the dough for a few minutes by hand.
Roll out the dough to about 1/2-inch thickness on a surface covered with plastic wrap. Using a donut cutter or a 3 inch and a 1 inch circle cookie cutter, cut out the donuts and carefully transfer them onto a lined cookie sheet or donut pan (I tried both and preferred the donut pan…it didn’t lose the donut hole). Let the donuts rise for about 45 minutes, covered in a warm place, until they are puffed and nearly doubled.
Bake at 350° F for 8 minutes. They should still be pale on top, not golden and browned, and just barely baked through.
Remove the donuts from the oven and let cool for about 10 minutes.
To make the glaze, melt the butter and mix it with the maple syrup, milk, and powdered sugar until the sugar is well dissolved and you reached a creamy icing. Glaze the donuts and let them dry.
Best eaten fresh.
Again, the recipe is from Sugary & Buttery Blog. She has some absolutely AMAZING looking desserts! You should check her blog out!
Enjoy!
These look amazing!! I’ve never baked yeast donuts before so I definitely have to try these. And don’t get me started on maple glaze! YUM!
Thank you!!! You should definitely try them…but I should warn you that they’re very addicting! :):)
I tried them but they get dry as they getting cool after frying, there did I go wrong.
Hi there, Sabeen!
Mmm, I wonder why. Well, the only thing I can think of is that it’s possible you over-cooked them a bit? Maybe next time leave them in the fryer for 1-2 minutes less. When I make them I usually dip them in the glaze as soon as they get out of the oven/fryer, did you do that?
Thanks for trying the recipe and visiting my blog!