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Maple Coffee Cake Donuts
This recipe is adapted from Baker by Nature's Coffee Cake Donut with Vanilla Glaze.
Prep Time: 00:15
Cook Time: 00:10
4 1/2 tablespoons unsalted butter, divided
1/4 cup granulated sugar
1 cup and 3 tablespoons all - purpose flour, divided
1 teaspoon cinnamon
1/2 cup dark brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup maple yogurt
1 Large egg, at room temperature
1/2 cup confectioners' sugar
2 tablespoons maple syrup
1 - 2 tablespoon whole milk
1Preheat the oven to 350 degrees and prepare a donut pan by spraying with non-stick spray. Set aside for now.
2Begin with the crumb topping. Take two tablespoons of the cold butter and dice it into small cubes before placing it in a small bowl. Add granulated sugar, 3 tablespoons of flour and the cinnamon. Use your hands to work the butter into the dry ingredients until it becomes crumbly. Place in freezer.
3Whisk together the remaining flour, the brown sugar, baking powder and salt in a large bowl. Melt the remaining butter. In a medium bowl, mix together butter, yogurt and egg. Add wet ingredients to dry ingredients and gently mix until combined.
4Transfer donut dough to a ziplock bag and cut one of the corners to facilitate piping into the donut pan. Divide dough equally among all 6 spots. Remove crumb topping from the freezer and divide among donuts. Bake for 10 minutes. Remove from oven and let cool in the pan for at least 10 minutes. While the donuts cool, use a spoon to gently push back any of the topping that might have melted into the donut hole.
5Meanwhile, prepare the glaze. In a small bowl, combine the confectioners' sugar and maple syrup. Add the milk in small increments to obtain desired consistency. When the donuts are completely cool, drizzle glaze on top.
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