Emily Laurae

Vanilla Bean Sugar
14 Cut vanilla beans in half lengthwise to expose the interior of the beans and scrape out the interior. 
3 Place vanilla beans and sugar in a food processor and turn on for 2-3 minutes
4 Pour the finished vanilla sugar through a mesh strainer in order to get rid of any leftover vanilla bean pods before storing in an airtight container.
Vanilla Bean & Rose Doughnuts 
7 First off, preheat your oven to 350 degrees F before making your doughnut batter.
8 In a medium bowl whisk together the flour, baking powder, salt, and baking soda and set aside.
15 Then in a larger bowl, whisk together the butter, egg, vanilla bean sugar, milk, vanilla extract and sour cream mixing together until everything has fully combined.
10 Add the dry ingredients to the wet ingredients until combined.
11 Next, it’s time to pipe the doughnut batter into your doughnut baking pan. Spray the donut pan with a light layer of non-stick cooking spray.
12 Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 11-12 minutes. After the doughnuts pass the toothpick test, remove from the oven and let cool on a baking tray. Do not glaze doughnuts until they have completely cooled.
13 Whisk together powdered sugar, first 1/4 cup of melted white chocolate, rose water, and milk in a medium bowl to make your glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. As the glaze starts to dry, drizzle melted chocolate on top and top with rose petals for garnish.