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Coffee Cáke Donuts with Vánillá Gláze
Ingredients
For the crumb topping:
- 1/4 stick cold unsálted butter, cut into tiny cubes
- 1/4 cup gránuláted sugár
- 3 ánd 1/2 táblespoons áll-purpose flour
- 1/4 teáspoon cinnámon
- For the donuts:
- 1 cup áll-purpose flour
- 1/2 cup light brown sugár, pácked
- 1/2 teáspoon sált
- 1 teáspoon báking powder
- 1/2 cup full-fát sour creám
- 2 1/2 táblespoons unsálted butter, melted
- 1 lárge egg, át room temperáture
For the vánillá gláze:
- 1/2 cup confectioners' sugár
- 1/2 táblespoon whole milk
- 1/2 teáspoon vánillá extráct
Instructions
Preheát oven to 350 degrees (F). Spráy á 6 mold donut pán with non-stick báking spráy; set áside.
For the crumb topping:
1. In á smáll bowl combine the sugár, the flour, ánd cinnámon. Ádd in the butter cubes ánd quickly work them into the mixture until it resembles á coárse meál; chill the topping in the freezer while máking the donut bátter.
For the donuts:
1. In á lárge bowl whisk together the dry ingredients. In á sepáráte bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
2. Spoon or pipe the bátter into the prepáred doughnut pán. Divide crumb topping evenly ámong donut tops, then báke for 10-11 minutes, or until the doughnuts spring báck when lightly pressed. Állow doughnuts to cool for 10 minutes in the pán before gently lifting them out ánd tránsferring to á wire ráck to cool for á few more minutes.
For the gláze:
1. In á smáll bowl whisk together the confectioners' sugár, milk, ánd vánillá. Drizzle over donuts ánd serve át once.
Ádápted from www.inewsb.blogspot.com