French Toast Donuts

440
French Toast Donuts

Photo by Kelli S.

A fluffy baked donut topped with a maple glaze. Makes 6 donuts and 16 donut holes.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    donuts


Ingredients

  • Streusel -

  • ½

    C light brown sugar, packed

  • 1

    + ½ tsp granulated sugar

  • ¼

    C all-purpose flour

  • ¼

    tsp ground cinnamon

  • tsp salt

  • 3

    tbsp unsalted butter, cold

  • Donuts -

  • 2

    C all-purpose flour

  • ¾

    C granulated sugar

  • 2

    tsp baking powder

  • ½

    tsp salt

  • 1

    + ½ tsp ground cinnamon

  • ¾

    C buttermilk

  • 2

    large eggs

  • 2

    tbsp butter, melted

  • Glaze -

  • 1

    C powdered sugar

  • 2

    tbsp maple syrup

  • 1

    tbsp milk

  • ½

    tsp vanilla extract

Directions

1. To make the streusel - In a small bowl, add dry ingredients and mix together. Cut in cold butter until a crumble is produce. Place in the fridge to chill. 2. Preheat oven to 425 degrees F. Grease a donut pan and a mini cupcake pan. Set aside. 3. In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Add the buttermilk, eggs, and butter. Stir until just combined. The batter will be thick and slightly lumpy. 4. Fill donut pan and mini cupcake pan with batter about 2/3 - 3/4 of the way full. Top with the chilled streusel. For donut holes bake for 5-6 minutes. For regular donuts bake 6-7 minutes. 5. Turn out donuts and donut holes on a wire rack and let cool. 6. To make the glaze - Sift powdered sugar into a small bowl. Using a fork or small whisk, mix in the syrup, milk, and vanilla extract until it forms desired consistency. Dip or drizzle glaze. Best served same day.


Nutrition

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