This month’s letter is V… for vanilla! These baked, pillowy doughnuts are moist, tender and just the right amount of sweet.
Most importantly, the yeasted, soft dough and icing are laced with essence of vanilla beans and pure vanilla extract. It’s a double vanilla punch. The sugary, deep flavors of vanilla – in any form – are unparalleled.
Of course, when vanilla is involved, my favorite fruit, the fig, must be incorporated. One-plus cup of rich, organic Turkish figs, to be exact.
Yes, these doughnuts may lack holes (due to an absence of essential kitchen gadgets), but we didn’t miss the annulus aspect one bit: more doughnut surface area to devour!
Even better: there’s a fabulous crew of passionate, talented foodies, located around the country and the globe, joining me in the “V is for Vanilla Bean” challenge.
Each of them has a unique, scrumptious recipe to share. Check out their recipes and their engaging blogs, below.
NYC’s Amanda’s recipe at What’s Cooking: Fine Dining My Way
Minneapolis’ Liz’s recipe at Food for Fun
Who is ready to make some doughnuts? Curls and Carrots is proud to share a healthful yet truly indulgent treat. I love to enjoy these with hot coffee or tea in the morning. This morning, I had my best “pregnant run” ever: just after munching one of the babies with my cup of joe. Coincidence? I think not.
Here’s the recipe in photos and those convenient words, too:
Baked Fig-Vanilla Bean Doughnuts
1 cup unsweetened vanilla almond milk, warmed to 110•F
1 egg, beaten
3 Tbsp. butter or Earth Balance, melted
3 cups unbleached bread flour
1/4 cup granulated sugar
1/2 tsp. fine salt
2 1/4 tsp. breach machine yeast
the seeds of one vanilla bean
2 tsp. pure vanilla extract
1 cup dried, organic Turkish figs, chopped
1 1/2 cups confectioner’s sugar
the seeds of one vanilla bean
1 tsp. pure vanilla extract
2 Tbsp. butter or Earth Balance, melted
1-4 Tbsp. unsweetened vanilla almond milk
- Add the almond milk, then yeast, then sugar to a bread machine. Close lid and allow to stand for fifteen minutes, until yeast is frothy.
- Add the remaining doughnut ingredients to the bread machine according to manufacturer’s instructions. Run the dough cycle.
- Unplug the machine and allow to sit on the counter, undisturbed, for a couple of hours.
- Place the dough in a very large, oiled bowl, cover, and allow to proof in the refrigerator overnight.
- Roll the dough on a floured surface to 1/2-inch thickness. Cut with a floured cookie cutter or doughnut cutter.
- If you use a doughnut cutter, reserve inner trimmings for doughnut holes.
- Re-roll trimmings, using all of the dough to make additional doughnuts.
- Place doughnuts on two cookie sheets lined with parchment paper, leaving plenty of room between each doughnut.
- Spray the tops of the doughnuts lightly with water and cover with towels.
- Allow to rise in a warm place for at least at an hour, until doubled in size.
- Meanwhile, mix the confectioner’s sugar, vanilla bean, vanilla extract, melted butter and enough almond milk to create a drizzling consistency. Cover until ready to use.
- Preheat oven to 350•F. Bake doughnuts for ten to fifteen minutes, checking at eight minutes, until golden on the bottoms and cooked through. Do not overbake doughnuts.
- They will continue cooking after removed from the oven.
- Enjoy warm, drizzled with the vanilla glaze.
©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.