Consistent blogging has proven to be a challenge for me. Baking is just a natural part of my routine. Something is going into the oven several times a week in an attempt to keep the cookie jar full and bread and cakes ready for noshing. It’s writing, or more accurately TYPING the recipes, as well as photographing during the baking process and the finished product that is challenging. I have so many recipes that I intend to share on this blog but most of them are handwritten on notecards or, more often, directly in to cookbooks, where I have crossed out and changed ingredients and measurements until I have come up my perfect version.
I made these donuts about 6 weeks ago and luckily managed to snatch a couple of quick photos before they were devoured by my family. I made a double batch because, let’s face it, a dozen donuts doesn’t go far with a hungry husband that decides to ‘have one more and then run an extra mile’ and kids that just inhale them. So, two dozen donuts. I had 2 and, then, yes…I had to run an extra mile!! And they were soooo worth it! The remaining 22 donuts were gone shortly after I went to bed that evening. They ate them for breakfast, snack and desert.
Coffee Cake Donuts with Vanilla Glaze
Prep Time: about 10 minutes Cook Time: 10 – 11 minutes
Yield: 12 baked donuts
For the Crumb Topping:
- 1/2 stick cold unsalted butter, cut into small cubes or grated
- 1/2 cup granulated sugar
- 1/2 tablespoons all-purpose flour
- 3/4 teaspoon cinnamon
For the Donuts:
- 2 ¼ cup all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 cup full-fat sour cream or plain yogurt
- 5 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
For the Glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees (F). Spray two 6 mold donut pans with non-stick baking spray; set aside. (If you only have one 6 mold pan, keep the batter in the fridge while the first batch bakes.)
- Make the crumb topping in a medium bowl by combining the sugar, flour, and cinnamon. Add in the butter cubes or grate frozen butter quickly into the mixture to keep it from getting warm. Quickly work butter into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.
- Make the donuts in a large bowl by whisking together the dry ingredients first. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture – do not over mix!
- Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly over donut tops, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.
- Make the glaze in a small bowl by whisking together the confectioners’ sugar, milk, and vanilla. Drizzle over donuts and serve warm.