Leave the Entenmann’s on the shelf, and try these Homemade Baked Sour Cream Donuts instead! Once you’ve tasted the Rich, Tender Cake, the Sweet Cinnamon Glaze, and the Buttery Crumb Topping, you’ll never go back to store bought!
I think I cracked the code!
I’m talking about those soft, yet slightly crunchy, buttery, cinnamon-sugar-y crumbs on the top of those melt-in-your-mouth donuts you pick up at the local convenience store.
Yes, I eat them too. And I enjoy every last morsel. And so do my kids. Which kind of freaks me out a little. Because how can something sit on a convenience store shelf for weeks on end without getting moldy or stale? Unless it’s loaded with chemicals.
I prefer my donuts to be loaded with farm fresh eggs. And nutmeg. And tangy sour cream. And drowned in a cinnamon-vanilla glaze. And totally encrusted with buttery brown sugar crumbly-crumbs.
The fact that you’re even here at all tells me that you need little convincing that homemade is better than store bought, so lets just talk about how fabulous these babies are. The cake is so tender it’s almost creamy. They’re subtly sweet with the barest whisper of freshly grated nutmeg.
They’re totally immersed in this sweet glaze that forms a thin crust all around. The outside is dry, but it shatters and gives way to a gooey interior. The cinnamon and vanilla hit you like whoa.
And the crumbs. Those crumbs! A little crunch, a little tender, almost granular quality between your teeth. Butter, brown sugar, a little flour, and a lot of warm, spicy cinnamon.
It took me a few tries but I think I totally nailed it. At first I was thinking the streusel should be baked on a sheet pan, but that made it really crunchy, like a cinnamon tuile or something. The key is too cook it on the stovetop! It only takes 5 minutes or so. Just melt the butter and stir in the remaining ingredients. Cook the “raw” taste out of the flour for a few minutes and you’ll have what resembles wet sand. As it cools, it firms up and it can be crumbled and pressed into the wet glaze. A flurry of powdered sugar and you’re in crumb donut heaven!
Homemade Crumb Donuts
Leave the Entenmann's on the shelf, and try these Homemade Baked Sour Cream Donuts instead! Once you've tasted the Rich, Tender Cake, the Sweet Cinnamon Glaze, and the Buttery Crumb Topping, you'll never go back to store bought!
- 3 tablespoons unsalted butter
- 1/4 cup firmly packed brown sugar (I used light)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3/4 cup all purpose flour
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg, or a few scratches of fresh nutmeg
- 1/4 cup vegetable oil
- 1/2 cup full-fat sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 1/4 cup milk (I used 1%)
- Additional powdered sugar, for garnish
- Make the Crumbs:
Make the Donuts:
- Melt the butter in a small pot, over low heat.
- Stir in the brown sugar, cinnamon, and salt.
- Add the flour, and continue to cook over low heat, stirring occasionally, for 5 minutes. Mixture will resemble wet sand.
- Remove from the heat to cool, and set aside.
Make the Glaze:
- Preheat the oven to 350 degrees F. Lightly mist a donut pan with nonstick spray.
- Place the flour, baking soda, salt, and nutmeg in a mixing bowl and whisk to combine.
- Place the oil in a large liquid measuring cup, and add the sour cream, sugar, egg, and vanilla. Whisk until well-combined.
- Pour the liquid ingredients into the dry, and stir just until combined. Overmixing will result in tough donuts. Batter should be lumpy.
- Pipe or spoon the batter equally into the wells of the donut pan, and bake for 14 minutes or until just barely beginning to brown around the edges.
- Place the powdered sugar, cinnamon, vanilla, and milk in a large bowl and whisk to combine.
- When the donuts have completely cooled, dunk them in the glaze, turning to coat.
- Press crumbs onto the tops of the donuts while the glaze is still wet.
- Turn them onto a wire rack to allow the glaze to harden and the crumbs to fully adhere.
- Dust with powdered sugar to garnish.
|Amount Per Serving||As Served|
|Calories 559kcal Calories from fat 183|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 7g||35%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Do you guys know about Fasnacht Day? It happens to be tomorrow. Here in the heart of Pennsylvania Dutch country, it’s a pseudo-holiday that we very much look forward to. In other parts of the world, you may know it as Fat Tuesday, Shrove Tuesday, or Carnivale. It’s basically an extravaganza of sugar, butter, and fat consumption, in preparation for Lent, which begins the following day. During Lent, these types of indulgences are typically abstained from, as an act of devotion. These donuts are not exactly authentic fasnachts, since they are baked and not fried, but they are a super yummy and fun treat! And there’s no going back to the convenience store after you’ve had one of these!
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