Sometimes, people need choices.
Sometimes, even the most ardent of chocolate lovers feel the need for a little vanilla in their lives…
The same day that I brought the chocolate-glazed doughnut holes into work to share, I also brought some equally delectable vanilla bean ones. These little bites were mini-muffin style versions of traditional baked cake doughnuts – moist, flavorful, and sweet enough to satisfy everyone’s tastes. The vanilla and nutmeg combined made these cakey morsels a warm and decidedly pleasant morning treat.
(Baked) Vanilla Bean Glazed Doughnut Holes
adapted from The Faux Martha
- 2/3 cup unsweetened vanilla almond milk
- 2 tsp. vinegar
- 6 tbsp. unsalted butter, melted
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups unbleached all-purpose flour
- 2 tsp. aluminum-free baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. ground nutmeg
- 1/2 cup sugar
- 4 tbsp. pure maple syrup
- 2 large egg
- 1/2 vanilla bean
for the glaze: (same used for the chocolate doughnut holes)
- 1 1/2 cups powdered sugar
- seeds from 1/2 vanilla bean
- 4-6 tablespoons unsweetened vanilla almond milk
Preheat the oven to 375 degrees F. Prepare a mini-muffin pan with non-stick spray (or if you prefer, mini-muffin baking cups).
In a small bowl, combine almond milk and vinegar – set aside for about 5 minutes to let it curdle. (This is a vegan/ low calorie/ low fat replacement for buttermilk that I’ve used often in baking). In another small bowl, melt butter, then set aside to let it cool.
In a large bowl, combine flours, baking powder, sea salt, and nutmeg. Whisk together. With the melted butter, whisk in sugar, maple, eggs, and vanilla bean seeds until evenly combined. To the wet ingredients, add the curdled almond milk.
Add the wet ingredients to the dry ingredients, stirring just until combined. Drop batter into individual muffin cups until each is about three-quarters full. Bake for 8 to 10 minutes or until a toothpick inserted in the center comes out mostly clean. Remove mini-muffins from the pan carefully within one minute from taking the pan out of the oven. Allow them to cool on a wire rack before glazing.
To glaze, cut open the vanilla bean pod and remove the tiny seeds. Combine the almond milk, vanilla bean, and powdered sugar, adding more or less milk to get the right consistency. Dip the tops of the muffins in the glaze and place the muffins on a wire rack to let the glaze dry (put wax paper under the rack for easier clean-up).
Vanilla isn’t really as plain-jane as it seems.