Crumb Donuts Recipe

Ingredients

For the Crumbs:
3 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3/4 cup all purpose flour

For the Sour Cream Baked 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 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

For the Glaze:
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
1/4 cup milk (I used 1%)

Optional:
Additional powdered sugar, for garnish

 

Directions

Make the Crumbs:

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 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. Over mixing 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.