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Crumb Baked Donuts

Soft, pillowy cake donuts topped with a crisp, buttery crumb and drizzled with a sweet vanilla glaze, perfect for a comforting breakfast or snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Donuts
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk (or milk + 1 tsp vinegar) For homemade buttermilk, mix milk and vinegar and let it sit briefly.
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 1/2 tsp vanilla extract
For the Crumb Topping
  • 1/4 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp cold unsalted butter, cubed Keep the butter cold for flaky texture.
For the Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 to 2 tbsp milk Adjust the amount for desired glaze consistency.
  • 1/4 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 6-cavity donut pan.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined.
  4. Spoon the batter into the donut pan, filling each cavity about 3/4 full.
Crumb Topping
  1. For the crumb topping, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs and sprinkle over each donut.
  2. Bake for 10 to 12 minutes or until donuts spring back when touched.
  3. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Glazing
  1. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth and drizzle over slightly cooled donuts.

Notes

Serve warm to enjoy the contrasts of the crumb and soft cake. Store in an airtight container at room temperature for up to 2 days, or freeze unglazed donuts for up to 1 month.