Coffee Cake Donuts
Prep Time: 00:10
Cook Time: 00:10
1/4 Stick cold butter, cut into cubes
1/4 cup regular sugar
3 1/2 tbsp flour
1/4 tsp cinnamon
2 cup + tbsp flour
1/2 cup light brown sugar, packed
1/2 tsp salt
1 tsp baking powder
1/2 cup sour cream
2 1/2 tbsp butter, melted
1 egg, room temp
1/2 cup powdered sugar
1/2 tbsp milk
1/2 tsp vanilla
1Preheat oven to 350 F
2For the crumb topping: mix together flour, sugar, and cinnamon. Add the butter and MIX WELL until everything is combined. Just when you think you're done mixing, mix more. Chill mixture in freezer while you make them donuts.
3In a large bowl mix together all the dry ingredients (flour, brown sugar, salt, bowing powder)
4In a smaller bowl, mix together all the wet ingredients (melted butter, egg, sour cream)
5Mix the wet ingredients into the dry ingredients and stir until JUST combined. The batter will be pretty think, but if you stir too much the donuts will be overly dense. And you don't want that. Trust me.
6Divide the batter between the donut pan cavities. I put all the batter into a Ziploc bag and kind of piped it into each donut hole. It's much easier and go faster than spooning the batter in.
7Take the crumb topping out of the freezer (remember how well you mixed it! I'm so proud!) and evenly divide between the donuts.
8Bake for 10-11 minutes and then allow to cool for at least 10 minutes in the pan before lifting them out.
9Whisk together the glaze ingredients (powdered sugar, vanilla, milk) and drizzle over the donuts.
This recipe was originally found on the Baker by Nature website.
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