1/4stick cold unsalted butter, cut into tiny cubes
1/4cupgranulated sugar
3and 1/2 tablespoons all-purpose flour
1/4teaspooncinnamon
For the donuts:
1cupall-purpose flour
1/2cuplight brown sugar, packed
1/2teaspoonsalt
1teaspoonbaking powder
1/2cupfull-fat sour cream
2 1/2tablespoonsunsalted butter, melted
1large egg, at room temperature
For the vanilla glaze:
1/2cupconfectioners' sugar
1/2tablespoonwhole milk
1/2teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
For the crumb topping:
In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.
For the donuts:
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then 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.
For the glaze:
In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once.
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