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Ingredients
- For the crumb topping:
- 4 tablespoons unsalted cold butter, cubed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- For the donuts:
- 1/2 cup flour
- 1/4 cup sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 cup milk
- 1 egg white
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/4 teaspoon vanilla
Details
Servings 1
Adapted from dessertfortwo.com
Preparation
Step 1
Instructions
Preheat oven to 350 and grease a 6-donut pan very well with cooking spray.
First, make the crumb topping. In a small bowl, combine the cubed butter, flour, brown sugar and cinnamon. Mash the butter into the dry ingredients with a fork. Make sure the butter is well incorporated with no patches of flour. Pour the mixture out on a small baking sheet lined with foil. Set aside.
Next, make the donuts: In a small bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Set aside.
In a small saucepan, stir together the milk, egg white, butter and vanilla. Stir the mixture continuously over medium-low heat until the butter dissolves completely.
Stir the wet ingredients into the dry (but don’t over-mix).
Divide the batter between the 6 spaces in the donut pan and bake for 8-9 minutes. Add the pan of crumbs to the oven at the same time. Keep an eye on the crumbs–the mixture will spread out like one giant cookie. Make sure it doesn’t get too dark brown. When the donuts are done, the surface of the donuts will spring back when pressed gently.
Let the donuts cool in the pan 5 minutes before removing them. Meanwhile, scrape the crumb mixture with a fork to create crumbs. Pour the crumbs into a shallow bowl or plate.
Whisk together the glaze ingredients in a shallow bowl. To serve the donuts, dip each top into the glaze, then the crumb mixture.
Instructions
Preheat oven to 350 and grease a 6-donut pan very well with cooking spray.
First, make the crumb topping. In a small bowl, combine the cubed butter, flour, brown sugar and cinnamon. Mash the butter into the dry ingredients with a fork. Make sure the butter is well incorporated with no patches of flour. Pour the mixture out on a small baking sheet lined with foil. Set aside.
Next, make the donuts: In a small bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Set aside.
In a small saucepan, stir together the milk, egg white, butter and vanilla. Stir the mixture continuously over medium-low heat until the butter dissolves completely.
Stir the wet ingredients into the dry (but don’t over-mix).
Divide the batter between the 6 spaces in the donut pan and bake for 8-9 minutes. Add the pan of crumbs to the oven at the same time. Keep an eye on the crumbs–the mixture will spread out like one giant cookie. Make sure it doesn’t get too dark brown. When the donuts are done, the surface of the donuts will spring back when pressed gently.
Let the donuts cool in the pan 5 minutes before removing them. Meanwhile, scrape the crumb mixture with a fork to create crumbs. Pour the crumbs into a shallow bowl or plate.
Whisk together the glaze ingredients in a shallow bowl. To serve the donuts, dip each top into the glaze, then the crumb mixture.
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