Friday, January 7, 2011

Vanilla Bean Doughnuts with Root Beer Glaze

They may not look so pretty but wow oh wow were these good. I love Root beer and the flavor came through on the glaze big time. The doughnut itself is light and fluffy.

Root Beer is hard to find here in Germany but I did I find a place to order it online. When I was in the States this past fall I saw Root Beer extract on the supermarket shelf and with lightening speed, two bottles made it into my cart.

I am winging my way back home to NYC on Monday and looking forward to URBA - unlimited root beer access.

This doughnut recipe is slightly adapted (flavors only) from one I found awhile back on the internet. It is a Krispie Cream copykat recipe for the heart shaped version. I cannot find the author anywhere. If it's yours, please contact me and I will credit you.

Vanilla Bean Doughnuts with Root Beer Glaze

For the Vanilla Bean Doughnuts:

  • 2 pkgs. yeast
  • 1/4 cup water (105-115 degrees)
  • 1-1/2 cups lukewarm milk
  • 2 Cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/3 cup butter
  • 1 T vanilla
  • Vanilla beans from 1 pod
  • 5 cups all-purpose flour
  • vegetable oil
  • Dissolve yeast in warm water in the bowl of your stand mixer. 
  • Add milk, flour, sugar, salt, eggs, butter, vanilla, vanilla beans and 2 cups flour. 
  • Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed. 
  • Beat on medium speed for 2 minutes, scraping bowl occasionally. 
  • Stir in remaining flour until smooth. 
  • Cover and let rise until double, about an hour. 
  • Turn dough onto floured surface and roll dough 1/2-inch thick. 
  • Cut with floured doughnut cutter. 
  • Cover and let rise again until doubled in size, 30-40 minutes. 
  • Heat vegetable oil in deep fryer to 350 degrees F and fry until golden brown, about 30 seconds on each side. 
  • Remove from the oil and drain on paper towels for a minute. 
  • Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

For the Root Beer Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. Root Beer extract
  • 4–6 tbl. hot water
  • Heat butter until melted over medium low heat and remove from the stove.
  • Stir in the powdered sugar and root beer extract until smooth. 
  • Stir in the water, 1 tablespoon at a time, until desired consistency.
Yield = 25 doughnuts


  1. I must admit that I am not a root beer girl. Have never liked the stuff even as my little brother sucked the stuff down. But these doughnuts look and sound just fabulous! I've never made yeast doughnuts and these look too yummy to pass up!

    Have a safe trip and a great time in NY! Wish I was going!

  2. I never met a donut I didn't love. I hope to be formally introduced to these at some point in the future in my kitchen. They look scrumptious.

    Enjoy your URBA in NY!

  3. Don't know which doughnuts you were looking at, because these ones are VERY pretty to look at :) :)
    Sounds like a dreamy recipe.

  4. OH god this sounds delectable!! Looks like a krispy kreme donut but I bet it tastes way better :)

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