Baked Coffee Cake Doughnuts

When I was at Joann Fabrics a couple of months ago they had Wilton doughnut pans on the clearance racks. I love clearance sales but I thought this will be something I can actually use! Notice I said, months ago? I finally pulled it out of the cupboard to make doughnuts for brunch and the kids were asking why hadn’t we done this before?

Verdict:

These were fairly simple and fun for a Sunday morning lazy breakfast. The doughnuts had a glazed doughnut look and flavor to them. I drizzled while they were still warm because we could not wait until they cooled to eat them. Hot doughnuts are delicious in any flavor!

The kids are already coming up with what other kinds of doughnuts they want me to try making. What kind would you make?

Servings: ”12″
Time: ”20-25
Difficulty: ”easy”
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Ingredients:

Topping:

1/2 cup butter, cut into small pieces
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon

Doughnuts:

2 cups flour
1 cup brown sugar
1 teaspoons salt
2 teaspoons baking powder
1 cup sour cream
5 tablespoons butter, melted and cooled slightly
2 eggs
1 teaspoon vanilla

Glaze:

1/2 cup powdered sugar
1/2 tablespoon whole milk
1/2 teaspoon vanilla

Directions:

In a small bowl make the topping by mixing the brown sugar, flour, and cinnamon together. Add the butter and mix to small crumb state. Place in refrigerator to keep cold while making the doughnuts.
Preheat oven to 350 degrees. Spray a doughnut pan with non-stick spray and set aside.
To make the doughnuts in a large bowl mix together flour, brown sugar, salt, and baking powder. In a second smaller bowl combine sour cream, melted butter, eggs, and vanilla. Tip: Be careful that butter is not too hot or you may end up with scrambles eggs!
Combine the bowl of wet ingredients and the bowl of dry ingredients. Do not over mix. Dough will be thick and paste like. Not like a cake mix.
Spoon or pipe the dough into the doughnut tray.
Remove crumb mix from the refrigerator and slightly press the crumb topping into the top of each doughnut.
Bake 10-11 minutes or until centers spring back to the touch.
Remove pan from oven and allow to rest at least 5 minutes before removing from pan.
While doughnuts are cooling make glaze by combining all ingredients. Add a splash of milk if glaze is too thick.
Drizzle glaze over doughnuts and serve immediately.