- 1/4 cup espresso bean sugar
- 1/2 vanilla bean
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large egg yolks room temperature
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 3 large egg whites room temperature
- Pinch salt
- 2 cups powdered sugar (for glaze)
- 1/4 cup milk (for glaze)
- 1 teaspoon vanilla (for glaze)
- Old Salt Merchant Espresso Bean Sugar to sprinkle
- Preheat your oven to 325 degrees F. Stick a medium stainless-steel or glass bowl in the freezer (we're going to use this to beat the egg whites later on in the process). Liberally grease your doughnut pan with cooking spray. Note: I NEVER use cooking spray but I've found it necessary when making this recipe. Set aside.
- In a small bowl, add the sugar and vanilla bean caviar. Using your hands, vigorously rub the vanilla beans into the sugar so it's evenly dispersed. In a medium bowl, add the vanilla sugar, all-purpose flour, baking powder, baking soda and salt.
- In a large bowl, whisk together the egg yolks, vegetable oil, water and vanilla extract. Next, in two batches, add the dry ingredients and mix until you no longer see any flecks of flour.
- Remove the bowl from the freezer, which by now should be very cold, and add the egg whites and pinch of salt. Using a hand-mixer with the whisk attachments, beat the egg whites until stiff peaks form, about 3 minutes. Gently fold the stiff egg whites into the batter, being sure to not deflate the egg whites by going too quickly.
- Using a teaspoon, spoon the batter into each of the cavities in the doughnut pan, filling each one almost all the way. Transfer the pan the oven to bake for 8 to 10 minutes, until the edges are lightly golden brown and the doughnuts have risen. Run a sharp paring knife along the edge of each doughnut and invert onto a cooling rack. Repeat the process until you've baked your way through all of the batter.
- To make the glaze, whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
- To assemble the doughnuts, dunk each doughnut into the glaze and garnish with a sprinkling of Old Salt Merchant's Espresso Bean Sugar. Repeat until all of the doughnuts are covered in pretty glaze and OSM espresso sugar.
Tips / Notes
- Recipe adapted from Cozy Kitchen's, 'Rhubarb Poppy Seed Doughnuts.'
Posted by Cole Danish on September 12, 2021