Vanilla Bean and Buttermilk Baked Doughnuts

National Doughnut Day is June 6! These Vanilla Bean and Buttermilk Baked Doughnuts will delight even the most discriminating doughnut connoisseur. Served fresh and warm, these doughnuts are sure to please.

Doughnuts:
½ C + 2 Tbs Milk Warmed to 95-105F
2 tsp Apple Cider Vinegar
1 tsp Quick Rise or Instant Yeast
1 Tbs Unsalted Butter (1/2 oz)
⅓ C Granulated Sugar (2½ oz)
1 Large Egg, slightly beaten
½ tsp Vanilla Bean Paste or Seeds of ½ of a Vanilla Bean
1¼ C All Purpose Flour (6 oz)
1¼ C Whole Wheat White Flour (7⅛ oz)
1 tsp Salt

Topping:
½ C Sugar
1 tsp Cinnamon
4 Tbs Unsalted Butter (2 oz)

Ganache Glaze:
¼ C Finely Chopped Chocolate (78% bittersweet or 58% semisweet) (1 oz)
2 Tbs Heavy Cream
2 tsp Light Corn Syrup
½ tsp Vanilla Bean Paste (or vanilla extract)

View the full recipe at Vanilla And Bean →