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Coffee Cake Donuts with Vanilla Glaze

Coffee Cake Donuts with Vanilla Glaze for Sweet Mornings

Delightful Coffee Cake Donuts with Vanilla Glaze, perfect for busy mornings and a sweet treat!
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 31 minutes
Servings: 6 donuts
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 4 tablespoons Cold unsalted butter Substitute with coconut oil for a dairy-free version.
  • 1 cup Granulated sugar Can be replaced with brown sugar for deeper flavor.
  • 2 cups All-purpose flour Use gluten-free flour as an alternative.
  • 1 teaspoon Cinnamon Nutmeg can be used if desired.
  • 1/2 cup Light brown sugar White sugar can be substituted in a pinch.
  • 1/2 teaspoon Salt Enhances flavor; don't omit.
  • 1 tablespoon Baking powder Ensure it’s fresh for best results.
  • 1 cup Full-fat sour cream Greek yogurt can be a suitable alternative.
  • 4 tablespoons Unsalted butter (melted) For a lighter option, use applesauce.
  • 1 large Egg Use a flax egg for a vegan option.
For the Glaze
  • 1 cup Confectioners' sugar Can be substituted with powdered erythritol for low-sugar version.
  • 2 tablespoons Whole milk Almond milk or any milk substitute can be used.
  • 1 teaspoon Vanilla extract Use pure vanilla for best flavor.

Equipment

  • Donut pan
  • Mixing Bowls
  • whisk
  • piping bag

Method
 

Donut Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 6-mold donut pan.
  2. Combine granulated sugar, all-purpose flour, and cinnamon to form the crumb topping. Cut in cold unsalted butter until it resembles coarse meal. Chill in the freezer for about 10 minutes.
  3. Whisk together dry ingredients (flour, light brown sugar, salt, baking powder) in a large bowl. In a separate bowl, mix wet ingredients (full-fat sour cream, melted butter, egg). Fold wet into dry ingredients until just combined.
  4. Fill each cavity of the prepared donut pan with the batter, stopping just below the rim. Sprinkle the chilled crumb topping over each donut.
  5. Bake the donuts for 10-11 minutes until they spring back when pressed and turn golden brown.
  6. Allow donuts to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Whisk together confectioners' sugar, whole milk, and vanilla extract until the glaze is smooth. Adjust with milk for desired consistency.
  8. Drizzle the vanilla glaze over cooled donuts and let set before serving.

Nutrition

Serving: 1donutCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 45mgIron: 1mg

Notes

For best texture, make sure the crumb topping is chilled and avoid overmixing the batter to keep the donuts fluffy.

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