Coffee Cake Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Confectioners' sugar
  • 2 cup Flour
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 5/16 cup Butter, unsalted
  • 1/2 cup Milk

Found on chef-in-training.com

Ingredients

• For the Crumb Topping:
• ¼ cup unsalted butter, melted
• ¼ cup light brown sugar
• 1 cup all-purpose flour
• ½ teaspoon ground cinnamon
• For the Doughnuts:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup granulated sugar
• 1 egg, at room temperature
• 1 tablespoon unsalted butter
• ½ cup milk
• 1 teaspoon vanilla extract
• For the Glaze:
• ½ cup confectioner’s sugar
• ½ tablespoon milk

Directions

• Preheat oven to 325 degrees F. Spray a doughnut pan with nonstick cooking spray and set aside.
• Prepare the crumb topping by melting the butter in a heatproof bowl. Stir in brown sugar, flour and ground cinnamon until coarse crumbs form. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In the bowl of your stand mixer cream together sugar, egg, and melted butter. Add milk and vanilla extract.
• Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated.
• Spoon batter into a medium-sized Ziploc bag and seal. Cut off one corner of the bag and fill each doughnut cup ¾ full. Divide crumb topping equally between the 6 donuts. Place into the preheated oven and bake for 14-16 minutes or until donuts are slightly golden. Remove from oven and let rest in the doughnut pan for 5 minutes or until slightly cooled. Remove donuts and place on a wire rack.
• Next, make the glaze. Whisk together confectioner’s sugar and milk until smooth. Drizzle desired amount over donuts and enjoy!