Rhubarb Vanilla Bean Donuts

Did you know that today June 2nd is National Doughnut day? A lot of these national reserved food days give me a good laugh! Really, they’re just an excuse to indulge, or test out your dessert making skills, but either way, I’m in! I do prefer to make donuts from scratch when I can…that way I can keep it dairy free. Since I happen to have a few donut pans lying around, of course I had to make a batch, in preparation for today’s sweet holiday! 

this recipe

I’ve been focusing a lot more on simplifying my recipes as of late, so I kept today’s donuts pretty minimal, simply dipping them in an all white vanilla bean glaze and letting the garnish on top be the star of the show. 

 Technically it’s still rhubarb season, and because I had some extra stalks in the fridge, I made candied rhubarb ribbons to top the glazed donuts.  

 Hopefully I’m not boring you with all my talk of rhubarb lately! I do love working with seasonal produce and that’s often what helps inspire my recipes.

Since rhubarb is naturally very tart, its the perfect companion for these sweetly glazed and circular treats.

And I have to admit, I do love the way the rhubarb looks, in hot pink, against the bright white glaze. It’s like the icing on the cake, or the donut rather!

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Rhubarb Vanilla Bean Donuts

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Description

Baked cake donuts dipped in a sweet vanilla bean glaze and garnished with candied rhubarb. Dairy Free

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Ingredients

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FOR THE DONUTS

• 1/4 cup vegan butter (regular butter can also be used)
• 1/4 cup avocado oil (coconut or canola oil can be used)
• 1 cup organic granulated sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla
• 2 2/3 cups flour
• 1 cup milk of choice (I use almond)

FOR THE CANDIED RHUBARB

• Fresh rhubarb cut or peeled into 1/8 inch ribbons with a potato peeler or mandolin.
• 2 cups water
• 1 cup sugar

FOR THE VANILLA BEAN GLAZE

• 2 cup powdered sugar
• Seeds from 1/2 of of a vanilla bean
• Water (1 teaspoon at a time)

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Instructions

FOR THE DONUTS

1. Preheat oven to 425 degrees.
2. In the bowl of a stand mixer blend together oil, butter and sugars.
3. Add in eggs and vanilla and mix until combined.
4. In a separate bowl, whisk together dry ingredients.
5. Pour a portion of the flour mixture into the egg and sugar, alternating into thirds with 1 cup of milk, until completely combined.
6. Pour the mixed batter into the corner of a 1 gallon ziplock bag, cutting the corner with scissors.
7. Pipe the batter into the greased donut cavities filling only about 2/3 full.
8. Tap the donut pan to evenly spread the batter.
9. Bake in the oven for 12-15 minutes until a toothpick comes out clean.
10. Remove baked donuts from pan and transfer to a cooling rack.

FOR THE CANDIED RHUBARB

1. Bring sugar and water to a boil in a saucepan, for one minute.
2. Drop ribbons of rhubarb into the sugar mixture and stir.
3. Rhubarb should only stay in the sugar mixture for 45 seconds, so they don’t turn to mush.
4. Using a large fork or tongs, remove your rhubarb from the heated sugar mixture, and place it on paper towels to soak up any excess liquid. Set aside.

VANILLA BEAN GLAZE INSTRUCTIONS

1. In a stand mixer, mix together powdered sugar and vanilla bean.
2. Add water 1 spoonful at a time mixing thoroughly until incorporated.
3. When your glaze is ready, it should be a thick slow dripping dip consistency. If it seems too thick add a splash more water.

DIPPING INSTRUCTIONS

1. Dunk the donuts face down into the glaze.
2. Allow the donut glaze to set for at least 20 minutes. You can even place them in the fridge to chill quicker.

ASSEMBLY INSTRUCTIONS

1. Once the glaze on your donuts has set, wrap the candied rhubarb around them in a decorative fashion. Chill for 20 more minutes, then serve.

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Notes

• There are eggs and gluten in this recipe but both it can be substituted for alternative ingredients. Dairy free ingredients can also be substituted for regular butter.

Wrapping the donuts in the candied rhubarb was quite simple, and an easy way to give them a decorative finish. 

 They’re really perfect for any spring or summer occasion, donut you think? I can totally envision serving them for brunch or even a bridal shower. 

So the next time you have a taste for a sweet treat, be sure to give them a try! I promise you won’t be disappointed!

 I’d love to hear how you’re all celebrating national doughnut day! I’m on my way over to instagram to see ALL the sweet posts!

This post titled Rhubarb Vanilla Bean Donuts was seen first on Posh Little Designs. All Rights Reserved 2017.