Cinnamon Crumb Doughnuts
Cinnamon Crumb Doughnuts are a deliciously indulgent treat that combines the soft, fluffy texture of homemade doughnuts with a perfectly sweet and crunchy cinnamon sugar topping. These doughnuts are baked to golden perfection, ensuring a light and airy bite, while the crumbly cinnamon topping adds a delightful crunch with every bite. The warm, aromatic flavor of cinnamon fills each doughnut, making them a comforting choice for breakfast or as an afternoon snack. Whether enjoyed with a cup of coffee or on their own, these Cinnamon Crumb Doughnuts are sure to satisfy your sweet tooth and leave you craving more.
Difficulty: EASY
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Serving Size: 16-18 donuts
For the Crumb Topping
Ingredients:
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into 1⁄2-inch cubes
- 3⁄4 cup all-purpose flour
Directions:
- To make the crumb topping, in a bowl, stir together the brown sugar, cinnamon, and salt.
- Using your fingertips or a pastry cutter, add the butter and the flour and mix well until pea-sized clumps form. Set aside.
For the Donuts
Ingredients:
- Nonstick cooking spray
- 11⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup buttermilk
- 1⁄3 cup whole milk
- 6 tablespoons unsalted butter, at room temperature
- 1⁄2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Directions:
- To make the doughnuts, preheat the oven to 375°F.
- Coat the wells of a doughnut pan with nonstick cooking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute.
- On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended.
- Pour 2 tablespoons batter into each prepared well.
- Sprinkle each with about 2 tablespoons topping.
- Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes.
- Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
- Meanwhile, wash and dry the pan and repeat to bake the remaining batter.