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26
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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
mins
Cook Time
14
minutes
mins
Total Time
54
minutes
mins
Course:
Breakfast, Brunch, Snack
Cuisine:
American
Keyword:
cinnamon crumb donuts, coffee cake donuts, crumb donuts, homemade crumb donuts
Servings:
6
donuts
Calories:
553
kcal
Ingredients
For the Crumb Topping:
3
tablespoons
unsalted butter
1/4
cup
light brown sugar,
firmly packed
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
sour cream
1/3
cup
granulated sugar
1
egg
(large)
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
US Customary
-
Metric
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.
Nutrition
Calories:
553
kcal
|
Carbohydrates:
90
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
14
g
|
Cholesterol:
53
mg
|
Sodium:
272
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
60
g
|
Vitamin A:
350
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
2
mg