Baked French Vanilla Glazed Donuts
When I was a kid, the biggest treat In the world was when Mom bought donuts for breakfast, and if she bought chocolate milk…..the kind already mixed ……heaven! Now, not any old donut would do…….oh no not for us! It had to be donetts……..those little tiny ones. Powered sugar or chocolate frosted……..hmmm.
When I was making these Baked French Vanilla Glazed Donuts, I was thinking about how many stories I have with donuts in them.
The neighbor girl and I got in big trouble one summer for getting home after dark……where were we?……..frosting donuts. There was a little corner gas station-store close to where we lived, and they made their own donuts. We hung around at this place, and if I remember correctly, one of our babysitters worked there. Of course, her being a teenager, and us wanting to be teenagers we would do anything to hang with the big kids. Well, when she asked if we’d wanted to help frost donuts……….duh!!!! Of course we did…………and of course we lost track of time. To our horror it was dark out. Now, the rule was, you had your bike and your ass home before dark. Well our asses nor our bikes were home, and when we got home……..lets just say there was a welcoming party……..so, that was the end of our frosting donuts.
Right before we got married, Tim had to have an outpatient surgery, before they let him go home he had to eat something…….they brought him juice and a chocolate frosted donut. We both had much better eating habits before we got married……….Tim was just shy of being a vegetarian. Imagine my surprise when I saw him not only eating a chocolate frosted donut, but the look on his face was of sheer bliss……..now, I know he was medicated, but I think at that exact moment he would have rather married the donut……..I saw a new side to my soon to be husband…..LOL
My own love of donuts started in those donett days and grew as I did. There were several bakery’s that had these amazing donuts, which are now all closed 🙁 When I was the manager of the local grocery store bakery, the lady who made donuts had a gift……..to this day hers are the best I have ever had.
Now, I knew I couldn’t make donuts like those, that in the past made my mouth water just thinking of them…….but I was gonna try!
I had purchased a donut pan to make gluten free chia bagels……check out the page on Chia Seeds in our What the “Forks” Healthy page. I figured, I had the pan so, I should at least try donuts. I am soooo glad I did!
Not only were they super easy to make, they baked up beautiful. They kept well also……we had them two days in a row. Perfect Sunday breakfast for laying around reading the paper and drinking coffee. Then for a grab and go on Monday morning as you go off to work. Now, I am not advocating donuts everyday, but once in a while…….absolutely!
No mystery ingredients, just flour, sugar, butter, eggs, and vanilla. The only concession I made to any thing fancy, I did use split vanilla beans in the donuts and the glaze. I love how those little specks just float around in the donuts and in the glaze.
Little tip for getting the batter into the donut pan…..put the batter into a ziplock bag and cut off a tip and squeeze it into the pan.
I wish I could tell you that by baking them you will save oodles of calories…….but that would be a lie. So make Baked French Vanilla Glazed Donuts for a special treat and relax about the calories…………
- 5 tablespoons unsalted butter, room temperature
- ½ cup sugar
- 1 egg, beaten
- 1½ cups flour
- 2¼ teaspoons baking powder
- ¼ teaspoons salt
- 1/2 vanilla bean, split in half and seeds scraped out
- ½ cup milk
- 1 cup powdered sugar
- Pinch of salt
- 1 tablespoon milk
- 1/4 vanilla bean, split in half and seeds scraped out
- Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
- Cream together butter and sugar until fluffy. Add egg and 1/2 vanilla bean scraped, mix well.
- Sift flour, baking powder, and salt together. Add dry ingredients alternately with milk.
- Fill donut tins dividing batter equally between them. Bake 15-20 minutes.
- In a medium bowl, whisk together the powdered sugar, salt, 1 tablespoon milk, and vanilla until smooth. If it’s too thick for a glaze, add the extra teaspoon of milk.
- Once the donuts 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.