Coffee Cake Donuts with Vanilla Glaze

Nowadays we’re speakme coffee cake donuts with vanilla glaze. This vanilla cake donut recipe is  supremely wet, loaded with buttery crumbs, and completed off with a candy vanilla glaze! The great component? They bake up in just 10 minutes!!!

There are 3 parts to this recipe: the crumb topping, the baked donut base, and the vanilla glaze. As I referred to in advance, these donuts are baked, so you will want a donut pan for this recipe. if you don’t very own one already, click right here to test out the only I’ve been using for years.

You’ll want to make the crumb topping first so it has time to kick back in the freezer. For the crumb topping you’ll want bloodless unsalted butter, granulated sugar, all-cause flour, and cinnamon. you chop the butter into small cubes, then fast work it into the closing components until the mixture resembles a path meal. Then pop the bowl inside the freezer at the same time as you are making your donut batter. Chilling the crumbs inside the freezer enables them soften more slowly throughout the baking system.

Even as the donuts cool, you can make your glaze. The glaze is seriously the easiest element! really combine confectioners’ sugar with a little milk and vanilla, whisk easy , and viola – you’re equipped to drizzle! if you’re no longer serving the donuts right away, I propose retaining off on the glaze, as they do get soggy after some time.

Ingredients

For the crumb topping:

• 1/4 stick cold unsalted butter, cut into tiny cubes
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon

For the donuts:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup full-fat sour cream
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature

For the vanilla glaze:

• 1/2 cup confectioners' sugar
• 1/2 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.

For the crumb topping:

1. In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.

For the donuts:

1. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
2. Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.

For the glaze:

1. In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once

Recipe From : https://bakerbynature.com/coffee-cake-donuts-with-vanilla-glaze/