Vanilla Bean and Buttermilk Baked Doughnuts

My Unexpected Doughnut Adventure

As a busy working mom, finding time for anything beyond the daily grind feels like a luxury. Weekends are usually a blur of errands, laundry, and trying to squeeze in a few precious moments with my kids. Baking, once a cherished hobby, had fallen by the wayside. I’d often find myself staring longingly at beautifully decorated cakes and pastries on Instagram, a wistful sigh escaping my lips. This past weekend, however, something shifted. Perhaps it was the unusually quiet morning, the promise of sunshine peeking through the curtains, or maybe it was simply a craving for something sweet and comforting. Whatever the reason, I felt a sudden urge to bake. And not just any baked good – I craved doughnuts.

The idea of making doughnuts from scratch seemed daunting at first. Images of complicated techniques and frustrating failures flashed through my mind. But then I stumbled upon this recipe for Vanilla Bean and Buttermilk Baked Doughnuts. The simplicity of the recipe, the promise of a delicious result, and the comforting aroma filling my kitchen all conspired to convince me. And boy, am I glad I did! The process was surprisingly straightforward and relaxing. Kneading the dough, watching it rise, and the satisfying act of cutting out those perfect little doughnut rounds, felt incredibly therapeutic. The kitchen became my sanctuary – a space where the stress of the week melted away, replaced by the warmth of the oven and the anticipation of sweet treats.

The aroma of vanilla bean and buttermilk wafted through my house, a siren’s call to my family. The finished doughnuts were light, fluffy, and subtly sweet – the perfect balance of textures and flavors. They were devoured quickly, eliciting smiles and happy sighs from everyone. This wasn't just a baking project; it was a delightful journey back to a simpler time, a testament to the power of taking a moment to create something beautiful and delicious. And the best part? The recipe is so easy, even my kids could help (with supervision, of course!).

This wasn't just about baking; it was about reclaiming a piece of myself I'd almost forgotten. It was about slowing down, appreciating the small moments, and creating memories around the sweet scent of baking in my kitchen. It's a reminder that even the busiest among us can find joy and peace in the simple act of creating something from scratch, especially when it involves sharing delicious treats with loved ones.

I highly recommend you try this recipe. It’s not just about the amazing taste; it’s about the experience, the satisfaction, and the connection to something deeper than just a simple baked good. It's about the warmth of a kitchen filled with the happy sounds of family and the comforting aroma of home-baked goodness.

So, take a deep breath, gather your ingredients, and let the magic of baking transport you to a place of tranquility and deliciousness. Your family will thank you for it, and you might just surprise yourself with your newfound baking prowess.

Step-by-step

• In a small bowl, mix the milk and apple cider vinegar. This will create soured milk (buttermilk!). Let stand for at least 5 minutes.
• Warm buttermilk to between 95-105F.
• In a stand mixer with the dough hook attachment, pour in the soured milk, yeast, vanilla bean paste and sugar. Mix with a hand whisk until incorporated.
• Add the butter, egg, flours, and salt.
• Turn on mixer and knead with dough hook for about 3 minutes. The dough will have a shaggy appearance and will be sticky.
• Continue to knead with dough hook for an additional 2-3 minutes. The dough should start pulling away from the sides of the bowl and become tacky, not sticky.
• If the dough is too wet, add a sprinkles or two of AP flour. If too dry, a tsp at a time of milk will hydrate it. You're looking for a tacky, not sticky feel to the dough.
• Remove the dough from the bowl and shape into a ball.
• Place dough in a buttered bowl, cover with plastic wrap and let it rise for about an hour, or until it doubles in size. It may take longer than an hour, depending on the temperature of your kitchen. (This is ok as it is during this time that flavor development occurs! We don't want to rush this part!)
• Punch down the dough by folding the dough three to four times over onto its self (I know, not really a punch, but that is the term used).
• Cover again and let rest for 5 minutes.
• Remove the dough from the bowl and place on a lightly flowered surface.
• Lightly dust the top of the ball with flour.
• Roll out to about ½" thickness.
• Use a 2½" cookie cutter to cut out doughnut rounds.
• Transfer doughnuts to a parchment or silpat lined baking sheet.
• Use a 1½" cookie cutter to cut holes in the center of each doughnut.
• Transfer the holes to another parchment or silpat lined sheet.
• Cover with plastic wrap or plastic bag to prevent crusting.
• Next Day Bake: At this point, the doughnuts can be retarded in the fridge overnight. Remove the doughnuts and holes from the fridge the next day, keep them covered and give them their final rise (proof). Proof for 1-2 hours or until they double in size.
• Same day Bake: Allow doughnuts and holes to proof for about 1-2 hours or until they double in size.
• Preheat oven to 375F and bake doughnuts and holes for 8-9 minutes. They will not turn golden in color, rather almost a pasty color. The bottoms should just be a slight golden brown.
• Remove from oven, let cool just until doughnuts are able to be handled.
• Top as desired. Serve immediately.
• Mix the sugar and cinnamon together and place on a plate.
• Melt the butter on a separate plate.
• Dip the holes and/or doughnuts in the butter, then roll or sprinkle on the cinnamon sugar.
• Chop the chocolate into fine bits. Place in a bowl.
• Heat the cream just to scalding, but not boiling (you'll see little bubbles form around the edges of the cream - where the cream meets the pan).
• Pour the heavy cream over the chocolate.
• Let sit for about 1 minute, then stir to incorporate and melt all the chocolate.
• Add the corn syrup and vanilla and stir.
• If the consistency needs adjusting, you can add more corn syrup, or cream.
• Place ganache on a plate and dip doughnuts and/or holes into ganache. If the ganache stiffens a bit, pop it into the microwave for about 5 seconds at a time. Stir.