It’s the weekend, which to me means one thing: donuts. I made these baked vanilla bean donuts recently and they are delightful—light, tender, and full of real vanilla bean specks. The best part: they’re baked, not fried, so they’re easy to prepare and perfect for a relaxed morning or brunch.
These donuts feature vanilla bean both in the dough and in the glaze, so the flavor is consistently rich and fragrant. I tinted my glaze a soft pink for a playful look, but you can leave it uncolored or choose any shade you prefer. Add sprinkles if you like—kids (and adults) love that extra touch. My daughter loved the glaze so much she ate it off the top and left the cake intact—proof that the glaze is irresistible.
Baked Vanilla Bean Donuts
20 minutes
10 minutes
30 minutes
Light and fluffy baked donuts infused with vanilla bean and finished with a vanilla bean glaze—ideal for weekend breakfasts, brunches, or any time you want a simple, impressive treat.
Ingredients
For the donuts:
- 1/4 cup (4 tablespoons) butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 vanilla bean, scraped (or 1 teaspoon vanilla bean paste)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cups all-purpose flour
- 1 cup milk
For the glaze:
- 3 tablespoons unsalted butter, melted
- 2 cups powdered sugar
- 1 vanilla bean, scraped (or 1/2 teaspoon vanilla bean paste)
- pinch salt
- 2–3 tablespoons milk or heavy cream
Instructions
- Preheat the oven to 425°F. Grease a donut pan with non-stick spray and set aside.
- In a mixing bowl, beat together the butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and scraped vanilla bean seeds, mixing until fully combined.
- Stir in the baking powder, baking soda, and salt. Add the flour and milk, folding until just combined—do not overmix.
- Spoon or pipe the batter into the donut wells, filling each about three-quarters full.
- Bake for 10 minutes. Allow the donuts to cool in the pan for 5 minutes, then transfer to a rack to cool completely before glazing.
- For the glaze, whisk together the melted butter, powdered sugar, scraped vanilla bean seeds, and a pinch of salt. Add milk one tablespoon at a time until you reach the desired consistency (usually 2 tablespoons).
- Dip the tops of the cooled donuts into the glaze, letting excess drip off. Return them to a rack or wax paper and let the glaze set for 1–2 hours.
Notes
Cake recipe slightly adapted from King Arthur Flour.
Nutrition Information:
Yield:
14
Serving Size:
1 donut
Amount Per Serving:
Calories: 307
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 46mg
Sodium: 210mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 27g
Protein: 4g
