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Crumb Baked Donuts

Crumb Baked Donuts: Irresistibly Moist with a Crunchy Top

Delight in Crumb Baked Donuts that fuse cake and donut with a moist texture and crunchy top, perfect for any sweet craving.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Baked
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Topping
  • 1 cup brown sugar Use light brown sugar for a similar effect.
  • ½ cup granulated sugar Can be substituted with coconut sugar for a less refined option.
  • 1 teaspoon cinnamon Pumpkin pie spice can be used for a seasonal twist.
  • 1 cup all-purpose flour Gluten-free flour blend can be used for a gluten-free option.
  • ⅓ cup finely chopped almonds Can be substituted with walnuts or omitted for nut-free.
  • ½ cup butter Shortening or coconut oil can be used for dairy-free.
For the Donuts
  • 2 cups all-purpose flour Can be replaced with whole wheat flour for a healthier option.
  • ¾ cup light brown sugar Granulated sugar can be used if desired.
  • 1 teaspoon salt Essential for balancing sweetness.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise; can substitute with baking soda and cream of tartar if needed.
  • ½ cup sour cream Greek yogurt can be substituted for a lighter option.
  • ½ cup buttermilk Regular milk with a splash of vinegar or lemon juice can be used as a substitute.
  • ⅓ cup butter Coconut oil or margarine for dairy-free.
  • 1 large egg Flax egg can be used for a vegan option.
For the Vanilla Glaze
  • 1½ cups confectioners sugar Can replace with powdered coconut sugar for a less refined option.
  • 2 tablespoons milk Non-dairy milk works for vegan diets.
  • 1 teaspoon vanilla extract Almond extract can be substituted for a different profile.

Equipment

  • Donut pan
  • Mixing Bowls
  • piping bag

Method
 

Step‑by‑Step Instructions for Crumb Baked Donuts
  1. Preheat your oven to 350°F (175°C) and prepare a donut pan by lightly spraying it with non-stick cooking spray.
  2. In a mixing bowl, combine 1 cup of brown sugar, ½ cup of granulated sugar, 1 teaspoon of cinnamon, 1 cup of all-purpose flour, and ⅓ cup of finely chopped almonds if desired. Pour in ½ cup of melted butter and mix until the mixture resembles coarse crumbs.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¾ cup of light brown sugar, 1 teaspoon of salt, and 2 teaspoons of baking powder until evenly mixed. Gently fold in ½ cup of sour cream, ½ cup of buttermilk, ⅓ cup of melted butter, and 1 large egg.
  4. Transfer the donut batter into a piping bag or zip-lock bag with a corner snipped off. Pipe the batter into each cavity of the prepared donut pan, filling them about halfway full.
  5. Generously sprinkle about 1½ tablespoons of crumb topping onto each donut.
  6. Bake for 11-15 minutes until lightly browned and a toothpick comes out clean. If donuts rise too much, push back with a butter knife.
  7. Cool in the pan for about 10 minutes before transferring to a wire rack. Whisk together 1 ½ cups of confectioners’ sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. Drizzle glaze over cooled donuts.

Nutrition

Serving: 1donutCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Use a consistent piping method for uniform shape and texture. Allow donuts to cool to prevent breaking during transfer. Adjust topping moisture as needed and experiment with flavors.

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