Tuesday, March 18, 2014

Vanilla Bean Waffle Doughnuts recipe

6:02 AM

Yields approximately 24 mini "doughnuts" 

Doughnut Base

3 Tbl Butter, melted 
1 c Jeanne’s AP GF flour mix  (or substitute 1/2 c AP flour and 1/2 c Whole Wheat flour)
1 tsp Baking Powder
1/4 c Sugar
1/4 tsp Sea Salt
1/8 tsp Nutmeg, freshly grated
2 Tbl (42 g) Honey
1 large Egg
1/2 tsp Vanilla Bean Paste
1/3 c Buttermilk


  1. In a microwave safe container, microwave the butter until it is nearly melted.  Swirl the container until the residual heat melts all the butter & then set aside to cool slightly.  Preheat a Belgian waffle iron to the crispiest setting.

  2. In a small bowl, whisk together the flour & baking powder.

  3. In a medium bowl, whisk the sugar, sea salt & freshly grated nutmeg. Add the slightly cooled melted butter. Stir in the honey, egg & vanilla bean paste & mix until combined.  Whisk in the buttermilk.

  4. Add the dry ingredients to the wet ingredients & whisk just until combined, but without lumps.

  5. Use a small scoop or a tablespoon to portion the batter onto the hot waffle iron.  Cook according to the waffle maker’s instructions.

  6. Allow the finished doughnuts to cool slightly on a rack before dipping in glaze (recipe follow) or dusting with confectioners’ sugar.  Doughnuts are best eaten the day they are made, but any leftovers can be stored in an airtight container.


1/2 c Confectioners’ Sugar
1 Tbl milk or cream (or a mix of the two)
1/4 tsp Vanilla Bean paste


  1. In a small bowl, whisk together the ingredients. If it is too think, add more milk, 1 teaspoon at a time.  If the mixture is too runny, add a bit more powdered sugar.

  2. Use immediately to drizzle or dunk the slightly cooled doughnuts.

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