Vanilla Bean and Buttermilk Baked Doughnuts
"These doughnuts are versatile enough so that you can make them in one day or retard the cut doughnuts overnight in the fridge, then proof and bake the next morning. To refresh doughnuts, bake at 300F for about 10 minutes. Delicious served warm with your favorite topping! Yields 6 Doughnuts, + 1 doz Doughnut Holes..."
INGREDIENTS
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½ C + 2 Tbs Milk
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2 tsp Apple Cider Vinegar
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1 tsp Quick Rise or Instant Yeast
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1 Tbs Unsalted Butter (1/2 oz)
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⅓ C Granulated Sugar (2½ oz)
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1 Large Egg, slightly beaten
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½ tsp Vanilla Bean Paste or Seeds of ½ a Vanilla Bean
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1¼ C All Purpose Flour (6 oz)
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1¼ C Whole Wheat White Flour (7? oz)
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1 tsp Salt
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½ C Sugar (3.55 oz)
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1 tsp Cinnamon
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4 Tbs Unsalted Butter (2 oz)
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¼ C Finely Chopped Chocolate (78% bittersweet or 58% semisweet) (1 oz)
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2 Tbs Heavy Cream
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2 tsp Light Corn Syrup
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½ tsp Vanilla Bean Paste (or vanilla extract)
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