Vanilla Bean Donuts with Triple Berry Glaze
Moist, baked donuts packed with specks of real vanilla bean, topped with a tart triple berry glaze
Vanilla Bean Donuts
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup nondairy milk, such as Silk
- 1/4 cup vegan butter, such as Earth Balance melted
- 2 Tbsp. ground flaxseed
- 1 vanilla bean, scraped
Triple Berry Glaze
- 2 cups powdered sugar
- 1/2 cup freeze-dried fruit, ground into a powder
- 6 Tbsp. nondairy milk, such as Silk
To make the donuts:
Preheat the oven to 350ºF.
Mix the ground flaxseed with 7 Tbsp. of water, stir, and set aside to let thicken slightly (about 5-7 minutes).
In a medium-sized bowl, sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and the seeds of the vanilla bean and mix well.
Add the wet ingredients (flaxseed, nondairy milk, and melted butter) to the dry ingredients and mix well until no lumps remain. Stir gently, and be sure not to overmix!
Pour the batter into the wells of a donut pan (make sure to grease them first!). Bake for 15-17 minutes until golden brown along the edges.
To make the glaze:
Sift together the powdered sugar and dried fruit powder. Add the nondairy milk and mix until fully combined and totally smooth.
One at a time, dip the tops of the donuts in the glaze and place on a cooling rack to let the glaze drip down the sides. You can also drizzle the glaze over top if you prefer.