These cozy baked french vanilla cake doughnuts dipped in a cappuccino glaze are just perfect with a warm mug of coffee or a vanilla latte. Whether you start your day with one or grab one as a midnight snack, you will love them.
Let’s get them started…
Begin by gathering 1 cup of whole milk, 2 large eggs, 2/3 cup of granulated sugar, 1/3 cup of brown sugar, 1 teaspoon of vanilla extract, 10 tablespoons of melted butter, 2 tablespoons of instant french vanilla cappuccino, 4 teaspoons of baking powder, 1/2 teaspoon of salt and 3 cups of all purpose flour.
In a medium bowl, combine 3 cups of all purpose flour with 2 tablespoons of instant french vanilla cappuccino, 4 teaspoons of baking powder and 1/2 teaspoon of salt.
In a large bowl, whisk together 1 cup of whole milk with 2 large eggs, 2/3 cup of granulated sugar, 1/3 cup of brown sugar, packed, 1 teaspoon of vanilla extract and 10 tablespoons of melted butter.
Add the wet ingredients into the bowl containing the flour mixture and mix until just combined.
The easiest way to fill the cavities of your doughnut pan is by transferring the batter into a pastry bag, but this is optional.
Fill the cavities half way with doughnut batter. This batter puffs up quite a bit during baking, so if you overfill the cavities, you will have doughnuts that are smooth and round on the bottom and really puffy with no hole on the top and who wants that? So, fill them half way and they will be pretty…
Bake the doughnuts for 8-10 minutes in a 350 degree oven.
The doughnuts are done when they feel set and springy to the touch.
Transfer them onto a cooling rack to cool fully before glazing them.
While the doughnuts are cooling, combine 2 cups of confectioners sugar, 1 tablespoon of instant french vanilla cappuccino and 1 teaspoon of vanilla extract in a small bowl. Gradually add 1-2 tablespoons of whole milk until a smooth, but thick glaze is achieved.
Once the doughnuts have cooled to room temperature, dip them once in the glaze and return them to the cooling rack.
Let the dipped doughnuts sit for about 10 minutes and once the first layer of glaze hardens a bit, dip the doughnuts a second time.
Although the second dunk in that cappuccino glaze is optional, it is very highly recommended. It is so delicious and I love having a nice thick, creamy layer of it on my french vanilla doughnuts.
I also love dusting a little bit of confectioners sugar over the glaze once it hardens…
… so pretty!
These doughnuts have a beautiful cake like texture and they are flavorful, but not overly sweet, which I love. Don’t get me wrong, sometimes I love a super sweet, rich dessert, but not all the time. These doughnuts are perfect. Delicious vanilla flavor that pairs so well with the sweetness in the cappuccino glaze.
Dip one in a creamy cup of coffee and you will be in love…
French Vanilla Doughnuts
Ingredients
French Vanilla Doughnuts
- 1 cup whole milk
- 2 large eggs
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 10 tablespoons butter, melted
- 2 tablespoons instant french vanilla cappuccino
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
Cappuccino Glaze
- 2 cups confectioners sugar
- 1 tablespoon instant french vanilla cappuccino
- 1 teaspoon vanilla extract
- 1-2 tablespoons whole milk
Instructions
- Preheat your oven to 350 degree
- In a medium bowl, combine 3 cups of all purpose flour with 2 tablespoons of instant french vanilla cappuccino, 4 teaspoons of baking powder and 1/2 teaspoon of salt and set it aside
- In a separate bowl, whisk together 1 cup of whole milk with 2 large eggs, 2/3 cup of granulated sugar, 1/3 cup of brown sugar, packed, 1 teaspoon of vanilla extract and 10 tablespoons of melted butter
- Combine the wet and dry ingredients and mix until just incorporated
- Grease a doughnut pan and fill the cavities half way with doughnut batter
- Bake in a 350 degree oven for 8-10 minutes or until the doughnuts feel set to the touch
- Transfer the doughnuts onto a cooling rack to cool fully before glazing
- In a small bowl, combine 2 cups of confectioners sugar, 1 tablespoon of instant french vanilla cappuccino and 1 teaspoon of vanilla extract and gradually add 1-2 tablespoons of whole milk until a smooth, but thick glaze is achieved
- Once the doughnuts have cooled, dip them into the glaze and return them to the cooling rack for the glaze to harden
- After 10 minutes, dip the doughnuts for a second time
- Dust with confectioners sugar and enjoy with coffee
- Store leftovers in an airtight container at room temperature
