Coffee Cake Donuts with Vanilla Glaze

Ingredients

For the crumb topping:

• 1/4 stick cold unsalted butter, cut into tiny cubes
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon

For the donuts:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup full-fat sour cream
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature

For the vanilla glaze:

• 1/2 cup confectioners’ sugar
• 1/2 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan
   with non-stick baking spray; set aside.

For the crumb topping:

1. In a small bowl combine the sugar, the flour, and cinnamon.
   Add in the butter cubes and quickly work them into the mixture until it
   resembles a coarse meal; chill the topping in the freezer while making the
   donut batter.

For the donuts:

1. In a large bowl whisk together the dry ingredients. In a
   separate bowl whisk together the wet ingredients. Gently fold the wet mixture
   into the dry mixture – don’t over mix!
2. Spoon or pipe the batter into the prepared doughnut pan.
   Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or
   until the doughnuts spring back when lightly pressed. Allow doughnuts to cool
   for 10 minutes in the pan before gently lifting them out and transferring to a
   wire rack to cool for a few more minutes.

For the glaze:

1. In a small bowl whisk together the confectioners’ sugar,
   milk, and vanilla. Drizzle over donuts and serve at once.

Base Recipe adapted from this SITE