I love this time of year. By February, everything is heart shaped, pink, full of sprinkles and chocolate. These donuts are actually heart shaped. A certain donut pan is needed to shape the dough this way. Such an ordinary breakfast delight can now be enjoyed with the kids or hubby for Valentine’s Day breakfast. These would also be cute for a wedding shower, baby shower, anniversaries and birthdays. The ideas are limitless for these adorable heart shaped donuts.
!INGREDIENTS
1/3 cup milk
1 large egg
1 teaspoon vinegar
3 tablespoons unsalted butter, melted
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg, fresh
1/4 teaspoon salt
2 tablespoons honey
1/4 vanilla bean
!Glaze
1 tablespoon half and half
1/2 cup powdered sugar
1/4 vanilla bean
- Preheat oven to 400 degrees F.
- In a small bowl, mix together milk and vinegar. Wait for mixture to curdle, about 5 minutes of sitting. In a small microwave safe bowl, melt butter and set aside to cool.
- Whisk together flour, baking powder, salt, and nutmeg in a large bowl. Set aside.
- Whisk in sugar, honey, egg, and vanilla bean seeds into melted butter and stir until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Combine wet and dry ingredients whisking until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan. TIP- if you do not have a piping bag, use a ziplock bag. Position bag inside of tall cup and put dough inside. Twist top to look like piping bag then cut a hole in the bottom.
- Allow to bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Make glaze: In a flat-bottomed bowl, whisk together half and half and vanilla bean seeds until evenly combined. Slowly mix in powdered sugar and whisk until smooth. If glaze is too thick, add 1 teaspoon more of half and half at a time. If dough is too thin, add 1 tablespoon more of powdered sugar at a time.
- Once donuts have cooled completely, about 15-20 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack and allow to dry, about 20 minutes. Serve. Best served same day. If storing leftovers, lightly cover.
Vanilla Bean Donuts
I love this time of year. By February, everything is heart shaped, pink, full of sprinkles and chocolate. These donuts are actually heart shaped. A certain donut pan is needed to shape the dough this way. Such an ordinary breakfast delight can now be enjoyed with the kids or hubby for Valentine's Day breakfast. These would also be cute for a wedding shower, baby shower, anniversaries and birthdays. The ideas are limitless for these adorable heart shaped donuts.
Ingredients
INGREDIENTS
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vinegar
- 3 tablespoons unsalted butter , melted
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg , fresh
- 1/4 teaspoon salt
- 2 tablespoons honey
- 1/4 vanilla bean
Glaze
- 1 tablespoon half and half
- 1/2 cup powdered sugar
- 1/4 vanilla bean
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, mix together milk and vinegar. Wait for mixture to curdle, about 5 minutes of sitting. In a small microwave safe bowl, melt butter and set aside to cool.
- Whisk together flour, baking powder, salt, and nutmeg in a large bowl. Set aside.
- Whisk in sugar, honey, egg, and vanilla bean seeds into melted butter and stir until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Combine wet and dry ingredients whisking until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan. TIP- if you do not have a piping bag, use a ziplock bag. Position bag inside of tall cup and put dough inside. Twist top to look like piping bag then cut a hole in the bottom.
- Allow to bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Make glaze: In a flat-bottomed bowl, whisk together half and half and vanilla bean seeds until evenly combined. Slowly mix in powdered sugar and whisk until smooth. If glaze is too thick, add 1 teaspoon more of half and half at a time. If dough is too thin, add 1 tablespoon more of powdered sugar at a time.
- Once donuts have cooled completely, about 15-20 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack and allow to dry, about 20 minutes. Serve. Best served same day. If storing leftovers, lightly cover.
Notes
TIP- if you do not have a piping bag, use a ziplock bag. Position bag inside of tall cup and put dough inside. Twist top to look like piping bag then cut a hole in the bottom.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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photography: The Skinny Fork (ccl)
Recipe adapted: The Faux Martha
