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!
I think I cracked the code!
I’m talking about those soft, yet slightly crunchy, buttery, cinnamon-sugary streusel on the top of those melt-in-your-mouth crumb 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 crumb 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 let’s 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 moist 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 to 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!
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 homemade crumb 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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Homemade Crumb Donuts
Ingredients
For the Crumb Topping:
- 3 tablespoons unsalted butter
- 1/4 cup (55 g) light brown sugar,, firmly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3/4 cup (93.75 g) all-purpose flour
For the Donuts:
- 1 cup (125 g) 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 (59.15 ml) vegetable oil
- 1/2 cup (115 g) sour cream
- 1/3 cup (66.67 g) granulated sugar
- 1 egg, (large)
- 1/2 teaspoon vanilla extract
For the Glaze:
- 2 cups (240 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup (59.15 ml) milk
- additional powdered sugar, for garnish
Instructions
Make the Crumb Topping:
- 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.
- Remove from the heat to cool, and set aside.
Make the Donuts:
- 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.
Make the Glaze:
- 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.
Can hardly wait to make these. Is there a chocolate version? Local bakery used to make a Devils food crumb donut but appear to not be doing so any more. Maybe I’ll try adding some dark cocoa powder to the recipe. Thanks for so generously sharing your recipe.
There is a chocolate version; you can find it here: Chocolate Crumb Donuts. Hope you enjoy!
Made these for the first time this morning, and they were AMAZING! The flavors and different textures were so good, and the donut itself was buttery and tender. You’re a genius!
I’m so happy you liked them Tiffany! Thank you so much for the awesome feedback!
I made these donuts and they were delicious! I took some to work and everyone loved them. I will definitely make again.
So happy you enjoyed Donna! Thank you so much for the positive feedback!
I’m not even usually a doughnut fan (I know. I’m a weirdo!) but these look WONDERFUL!
Oooh, that crumb topping pushes these donuts over the top!!
Homemade donuts are the best – and that crumb topping? Yum!
These are lovely! I want one with a cup of coffee right now!
I always have time for good doughnut!!
These look better than half the bakeries around here!
Just found this baby while googling creative crumb cake variations. Brilliant!
Oh cool! Crumb cake has always been a favorite of mine, and these donuts are one of the top recipes on my site!
So…..I’ve had my eye on this recipe for awhile & finally had to give it a try. I’m known among friends & family as the queen of baked donuts. I have developed a basic recipe that I play around with. It is very similar to yours & is to die for, so used my recipe for the donut part. My comments therefore are for the glaze & crumbs. Glaze was great, but I had waaay too many crumbs & I found them too dry. They are still amazing, though?
So glad you were happy overall! Thanks for the constructive criticism!
Holy cow. I need these crumb donuts in my life! I was just saying the other night I wish they had some crumb donuts when we were at the store. I can now whip together a batch of my own! Yay!
Yay! I thought these were sooo good Miranda. I hope you enjoy them half as much as I did! Thanks so much for reading!
These are delicioussssssssss!!!!!!
Thank you so much for all the effort that goes into your recipes. They always turn out finger-lickin’-good!
Aw, thank you Vivian! I’m so very appreciative of your readership 😉 And happy you enjoyed the donuts! I LOVE that recipe. Thanks so much for commenting!
So…I just drooled a little. Or a lot. These look fantastic! I just got a donut pan and I think this is the first recipe I will try with it! Thanks for sharing…the crumble topping is calling my name!
My pleasure Rachel! I hope you enjoy these donuts (and the crumble!). I think it’s a great way to break in that new pan! Have fun and enjoy 😀
Allie, these have been featured as one of my favourites for this weeks Sweet and Savoury Sunday! Stop by grab a button and link up some more of yummy treats 🙂
Wow, thank you so much Laura! I will definitely update the post with your button, and head over to link up again this week!
Wow, these look awesome! The Dwarfs would eat these in seconds! Pinning and this is one of my favorites at Sweet & Savoury Sundays! Thanks for joining the party and can’t wait to see what you bring this week! 🙂
Hey thanks, Lorraine! I’m so happy you popped over! Thanks so much for pinning and for the sweet compliments!
Yay! Another recipe for my Wilton donut pans. I just got them a couple of months ago and am now kinda obsessed. These donuts look and sound amazing. Pinning and definitely going to try them. Thanks for sharing!
Aren’t they the best??? I swear, it’s almost a little dangerous 😉 I do hope you get a chance to try this recipe- it’s my favorite one I’ve made so far. Thank you for pinning, Jill!
Hi Allie! These donuts look absolutely amazing! Your pictures- stunning! I pinned this and can’t wait to see the smiles on my children’s faces when I make these:)
Thank you so much, Shannon! You just put a smile on my face, thinking about the smiles on your kids’ faces! Thanks for the lovely compliments and for the pin too 😉
just made them and tasted them!! they are SO good!!! i made them as mini muffins bec i didnt have a donut pan. but theyre not normally awesome!!thank you for sharing the recipe!!
My pleasure Nina! I’m so glad you liked the recipe- it’s one of my top favorites. Thanks so much for the great feedback!
I love your website, and your recipes are beautifully photographed and look delicious! I really want to try these donuts! Thank you for sharing!
Aw, thank you, Teresa! That is so sweet of you to say! You just made me smile, girl. Thanks for that! <3
Holy shizz, Allie, these donuts. They look SO DAMN GOOD. And you described my perfect donut – full of eggs and sour cream and a delicious glaze and absolutely covered with a crispy crumb topping. Can I move in with you? I’ll do all your housework – just pay me with donuts!
You’ve got a deal if you promise to babysit too, lol! Ps- we must be kindred donut spirits because these are totally my perfect donut too! Hope you’re having a great weekend friend!