Homemade Crumb Donuts

Leave the Entenmann's on the shelf, and try these homemade crumb 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!

Prep Time 40 minutes Cook Time 14 minutes Total Time 54 minutes
Yields 6 donuts     adjust servings


For the crumb topping

  • 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

For the donuts:

  • 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 whole nutmeg (on a microplane)
  • 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

For the glaze:

  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Additional powdered sugar, for garnish


Make the Crumbs:

  1. Melt the butter in a small pot, over low heat.
  2. Stir in the brown sugar, cinnamon, and salt.
  3. Add the flour, and continue to cook over low heat, stirring occasionally, for 5 minutes. Mixture will resemble wet sand.
  4. Remove from the heat to cool, and set aside.

Make the Donuts:

  1. Preheat the oven to 350 degrees F.
  2. Lightly mist a donut pan with nonstick spray.
  3. Place the flour, baking soda, salt, and nutmeg in a mixing bowl and whisk to combine.
  4. Place the oil in a large liquid measuring cup, and add the sour cream, sugar, egg, and vanilla. Whisk until well-combined.
  5. Pour the liquid ingredients into the dry, and stir just until combined. Overmixing will result in tough donuts. Batter should be lumpy.
  6. 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.

Make the Glaze:

  1. Place the powdered sugar, cinnamon, vanilla, and milk in a large bowl and whisk to combine.
  2. When the donuts have completely cooled, dunk them in the glaze, turning to coat.
  3. Press crumbs onto the tops of the donuts while the glaze is still wet.
  4. Turn them onto a wire rack to allow the glaze to harden and the crumbs to fully adhere.
  5. Dust with powdered sugar to garnish.


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