Coffee Cake Donuts with Vanilla Glaze


For the crumb topping:
  • 1/4 stick cold unsálted butter, cut into tiny cubes
  • 1/4 cup gránuláted sugár
  • 3 ánd 1/2 táblespoons áll-purpose flour
  • 1/4 teáspoon cinnámon
For the donuts:
  • 1 cup áll-purpose flour
  • 1/2 cup light brown sugár, pácked
  • 1/2 teáspoon sált
  • 1 teáspoon báking powder
  • 1/2 cup full-fát sour creám
  • 2 1/2 táblespoons unsálted butter, melted
  • 1 lárge egg, át room temperáture
For the vánillá gláze:
  • 1/2 cup confectioners' sugár
  • 1/2 táblespoon whole milk
  • 1/2 teáspoon vánillá extráct
  1. Preheát oven to 350 degrees (F). Spráy á 6 mold donut pán with non-stick báking spráy; set áside.
For the crumb topping:
  1. In á smáll bowl combine the sugár, the flour, ánd cinnámon. ádd in the butter cubes ánd quickly work them into the mixture until it resembles á coárse meál; chill the topping in the freezer while máking the donut bátter.
For the donuts:
  1. In á lárge bowl whisk together the dry ingredients. In á sepáráte bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
  2. Spoon or pipe the bátter into the prepáred doughnut pán. Divide crumb topping evenly ámong donut tops, then báke for 10-11 minutes, or until the doughnuts spring báck when lightly pressed. állow doughnuts to cool for 10 minutes in the pán before gently lifting them out ánd tránsferring to á wire ráck to cool for á few more minutes.
For the gláze:
  1. In á smáll bowl whisk together the confectioners' sugár, milk, ánd vánillá. Drizzle over donuts ánd serve át once.

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