1/3 cup milk
1 teaspoon vinegar
3 tablespoon butter, melted
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/4 cup sugar
2 tablespoon honey
1 large egg
1/4 vanilla bean
1 1/2 tablespoons half and half
1/4 vanilla bean
3/4 cup powdered sugar
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Preheat oven to 400 degrees F.
In a small bowl, mix together milk and vinegar. Allow to sit for 5-10 minutes to curdle. Melt butter in a small bowl and set aside to cool. Meanwhile, whisk together flours, baking powder, salt, and nutmeg in a large bowl. Set aside. To the cooled butter, add the sugar, honey, egg and vanilla bean seeds and whisk until combined. Add in curdled milk. Add wet ingredients to dry ingredients and mix until just combined. Over mixing with create a donut that is dense. Spray donut pan with non-stick cooking spray. Add donut batter to a piping bag (a large Ziploc bag also works) and pipe batter evenly into the prepared pan. Bake for 7 minutes. Allow to cool for 1 minute before removing donuts from pan to cool on cooling rack.
While the donuts are cooling, make the glaze. In a flat bottomed bowl, whisk together the half and half, vanilla bean seeds, nutmeg, and salt until evenly combined. Slowly whisk in powdered sugar until smooth. If glaze is too thick, add 1 teaspoon more of half and half at a time. If glaze is to thin, add 1 tablespoon more of powdered sugar at a time until desired consistency is reached.
Once the donuts have cooled completely, about 15-20 minutes, dunk donut in glaze to evenly coat the top of the donut. Repeat until each donut is topped with the vanilla bean glaze. Place on the cooking rack and allow to dry for about 20 minutes. (I'm pretty sure we only waited about two minutes.) Makes six donuts.
Recipe changed just a bit from The Faux Martha
*Picture taken with my iphone (summertime food for me and my family through the eyes of me and my iphone).