Ingredients
Scale
- 1/3 c. + 1 tbsp. milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
- 1/4 vanilla bean
- Glaze
- 1 tbsp. half and half
- 1/4 vanilla bean
- 1/2 c. powdered sugar
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and vinegar. Allow to sit for aout 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, egg, and vanilla bean seeds until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Whisk together wet and dry ingredients 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.
- Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and vanilla bean seeds until evenly combined. Slowly mix in powdered sugar 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, remove from cooling rack and store uncovered.
Notes
• Double glaze recipe to coat the entire donut.
