Description
These irresistibly soft crumb baked donuts combine a tender, cake-like crumb with a sweet cinnamon crumb topping for the perfect homemade treat. Baked instead of fried, these donuts are easy to make using simple ingredients and offer a delightful balance of flavors and textures. Topped with a light vanilla glaze, they make a perfect breakfast or dessert option.
Ingredients
Scale
Crumb Topping
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, melted
Donut Batter
- 1 cup (125g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, melted and slightly cooled
- 1/2 cup (120g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Vanilla Glaze (optional)
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-cavity donut pan to ensure the donuts don’t stick while baking.
- Make Crumb Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Stir in the melted butter using a fork until the mixture forms moist crumbs. Set aside for topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon thoroughly to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In another bowl, whisk together the melted and slightly cooled butter, sour cream, egg, and vanilla extract until smooth and fully combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix to keep the donuts tender.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about two-thirds full to allow room for rising.
- Add Crumb Topping: Evenly sprinkle the prepared crumb topping over each filled donut cavity, pressing gently so it adheres to the batter.
- Bake: Place the pan in the oven and bake for 12 to 15 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the donuts cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Glaze Donuts: Once the donuts have completely cooled, drizzle them with the optional vanilla glaze made by mixing powdered sugar, milk or cream, and vanilla extract.
Notes
- Do not overmix the batter to keep the donuts soft and tender.
- The glaze is optional but adds a nice sweet finishing touch.
- You can use a piping bag or a spoon to fill the donut pan for more uniform donuts.
- Ensure the melted butter for the batter is cooled before mixing to avoid cooking the egg.
- Store donuts in an airtight container at room temperature for up to 2 days for best freshness.
