Vanilla Bean Old Fashioned Doughnuts with Vanilla Bean Glaze
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon plus 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch freshly grated nutmeg
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons (90g) unsalted butter, at room temperature
- 2 large eggs
- ½ cup (120ml) buttermilk
- 1 tablespoon vanilla bean paste or vanilla extract
- Vegetable oil, for frying
- 1 cup powdered sugar
- Pinch of salt
- ½ cup heavy cream, plus more as needed
- 1 Tablespoon vanilla bean paste or vanilla extract
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and nutmeg. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars and butter and mix on medium speed until creamy. Add the eggs one at a time and mix on medium speed until smooth. Add the buttermilk and vanilla bean paste and mix to combine. Slowly add the dry ingredients and mix to combine.
- Coat a large bowl with oil, add the batter, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
- Line a baking sheet with parchment paper and set a wire rack into a second baking sheet. Scoop the dough onto a well-floured surface and roll it out to ¾ inch thick. Using a a 3 ½” circle cutter and a 1 ¼” circle cutter, cut out doughnut shapes. Place on the prepared baking sheet. Repeat with the remaining dough, re-rolling the dough once to get 8 doughnuts. Refrigerate for 30 minutes.
- While the dough is chilling, in a medium cast-iron cocotte, add the oil until it comes halfway up the side of the pot. Heat the oil over medium-high heat until it reaches 350˚f / 180˚c on a candy thermometer.
- Working in batches, add the doughnuts to the oil and fry for 3 to 4 minutes, flipping halfway through, or until the doughnut is golden brown. Let the doughnuts cool on the baking sheet fitted with a rack. Cool.
- While the doughnuts, are cooling, make the glaze: In a medium bowl, combine the powdered sugar, salt, cream, and vanilla bean paste. Stir until smooth, adding more cream if needed. Dunk the doughnuts, then set them back onto the rack to dry.
Reprinted with permission from The Staub Cookbook