Oct 9, 2018
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There's no denying the appeal of a good slice of coffee cake according to mom.me. Tender cake, layered with cinnamon sugar and topped with a crunchy streusel topping? Your morning break never had it so good.
But what if we could make it even better? And by "better", I mean no fork required and an almost 50-50 ratio of streusel to cake.
Like these coffee cake doughnuts:
Though there are a few separate components, none are difficult and all add up to a drool-worthy doughnut that you will want well past your coffee break.
Start with an easy sour cream batter and pipe a little into the base of a doughnut pan. Sprinkle generously with a layer of cinnamon-sugar.
Pipe more batter on top and finish with the streusel topping.
About that streusel: this is one of the easiest, most foolproof techniques ever. No baking, no need for pastry cutters, and produces a crispy, buttery sweet-salty streusel every time.
Finish with a drizzle of icing and watch these disappear!
Coffee Cake Doughnuts
Makes: 12 Doughnuts Prep: 30 Minutes Cook: 10 Minutes Total: 40 Minutes
Ingredients:
For the streusel:
6 tablespoons unsalted butter
6 tablespoons light brown sugar
6 tablespoons granulated sugar
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
For the doughnuts:
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla
1/4 cup vegetable oil
3/4 cup sugar, divided
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
For the glaze:
1 cup confectioner's sugar
1 - 2 tablespoons milk
Directions:
1. Make the streusel:
Line a baking sheet with parchment paper.
Melt the butter in a medium bowl set over a pan of simmering water. Remove from heat and use a fork to stir in the remaining ingredients. Spread onto your prepared baking sheet and break up any large clumps. Set aside.
2. Make the doughnuts:
Beat the egg lightly in an electric mixer.
Add the sour cream, vanilla, vegetable oil and 1/2 cup sugar. Beat till blended.
Add the flour, baking soda and salt and beat again.
3. Stir the cinnamon and remaining 1/4 cup sugar in a small bowl.
4. Pre-heat the oven to 350; grease and flour two 6-cup doughnut pans.
5. Transfer the doughnut batter to a disposable pastry bag or ziploc bag. Snip an opening in the corner and pipe a circle of batter in the bottoms of the pans.
Sprinkle evenly with the cinnamon-sugar and pipe the rest of the batter on top. Sprinkle the streusel over each doughnut.
6. Bake for 10 - 12 minutes or till doughnuts are light golden brown and springy to the touch.
Let cool slightly in the pans and transfer to a wire rack to cool completely (you can use a small knife or angled spatula to assist removal of the doughnuts from the pans).
7. Make the glaze:
Whisk the confectioner's sugar and milk together, adding more of each ingredient as necessary to get a thick but pourable glaze.
8. Place the wire rack with the doughnuts on top of a piece of foil or parchment paper.
Use a fork to drizzle the glaze over the doughnuts, and let set prior to serving.
Add a drop or two of food coloring to the glaze to celebrate a holiday like orange for Hallowe'en.
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