Baked Vanilla Almond Donuts
I woke up this morning with a new number….28. Wow. A whole year has passed in the blink of an eye. I can’t even believe how great 27 was to me. Some extremely wonderful things happened; I got married to the man of my dreams, gained an amazing family, traveled to some incredible places, worked harder than I knew possible, and started this little project of mine that I like to call Honeyed Home. I have to say it was the best year of my life. I am so grateful and so utterly humbled for the amazing people in it. I don’t know how I got so lucky. For this birthday, I realized I am no longer one that needs anything extravagant or over-the-top; just some good food, close friends, and you could maybe throw in a day off with nice weather. No program or schedule to follow, just the simplicity in knowing you have some good people surrounding you in your life. When you have no plans or expectations for a birthday it usually turns out for the best.
This is my new M.O. for future birthdays except for one thing; I will expect donuts. I think that I decided on a baked, health-ified, sprinkled donut as my own birthday breakfast because if there is one day a year I am going to really indulge, it’s going to be on my birthday. I don’t know what the rest of the day will hold, but at least I am certain about this one thing: donuts for breakfast. I once was “made fun of” for calling dibs on the old-fashioned buttermilk donut at a work meeting. I remember the moment when a co-worker said “No one calls dibs on old-fashioned’s”. Little did they know, there is a secret that lies within these perfect fried confectionaries. Buttermilk donuts have this impeccable glaze that creates an outer-layer that holds up unbelievably when dipping in hot coffee. This is not true for the old fashioned’s counterparts; like the crumb donut. Old fashioned’s are still my favorite and I totally had them in mind when I wanted to make my own at home. These donuts are baked, not fried, and this eliminated half of the calories. They are warmly spiced and sweetened naturally with honey instead of it’s refined white doppelgänger that normally inhabit these breakfast treats. I topped these donuts with a vanilla bean glaze to give it that extra gourmet touch and to recreate a little nostalgia in my old-time favorite. I do realize that vanilla beans are expensive but you just shouldn’t skip this fancy ingredient. Those little black flecks all throughout the glaze give it a special distinctive touch that affirms the “home-made-ness”. An important characteristic when cooking for your family, friends or even just for yourself; on your birthday.
This year I learned the significance in going all out to take care of yourself first and foremost; ultimately you are the one who can make yourself happy and I am sharing that with you in the form of a donut. I hope you enjoy and thank you for listening and giving Honeyed Home a chance at this new endeavor. Oh, and Happy Birthday to me!
Baked Vanilla Almond DonutsMakes 6 Donuts Prep time: 5 minutes, Bake time: 10 minutes
Inspired by: The Faux Martha's Vanilla Bean Donuts
1/2 cup almond meal
3/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp baking powder, aluminum free
1/4 tsp sea salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1 large brown organic egg
1/2 tsp pure vanilla extract
1/3 cup unsweetened organic vanilla almond milk
2 TBSP clover honey
3 TBSP coconut oil, melted at room temp
1 TBSP organic half and half
1/4 vanilla bean pod
1/2 cup+ organic powdered sugar
1. Preheat the oven to 350º. Spray a 6-welled donut pan with coconut oil. Mix all the dry ingredients in a large bowl. In a small bowl whisk the egg, add the milk, vanilla, honey and coconut oil and whisk to combine. Pour the wet ingredients into the dry ingredients and fold together with as few strokes as possible (careful not to mix too much or donuts become too dense). Using a large spoon, divide the batter evenly into each of the wells (making sure to wipe the center clean so that a neat hole is formed). Bake the donuts for 10 minutes and then remove and let cool on a baking rack for 20 minutes.
2. While donuts are cooling make the glaze. Mix the half and half with the seeds of the vanilla bean in a medium bowl. Add the powdered sugar and whisk to combine; adding more powdered sugar if you like a thicker glaze. Once the donuts are cooled dunk each one into the glaze and then place back onto the baking rack to set for another 15 minutes (option to dust with sprinkles after dunking). You are always free to double the glaze recipe and dunk each donut for a second time to really ensure the thickness of the glaze. Best enjoyed immediately or store at room temperature in an air-tight container for a couple of days.