Coffee Cáke Donuts with Vánillá Gláze

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

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