Coffee Cake Donuts
Coffee cake was already one of my favorite ways to start a new day. And now that it’s in donut form, my life is complete. But it gets even better. Since these donuts are baked in the oven, they’re a lot less greasy than the traditional, deep fried variety. And while they are a smidge dry, that makes them perfect for eating with coffee. (Or tea.)
Which is kind of the whole point of a coffee cake donut in the first place!
Of course, my favorite part is the cinnamon streusel on top. It’s the absolute best! You know- because I can never get enough cinnamon in my life. And, the #1 advantage to making your own donuts, is that they’re crazy fresh! So be sure the enjoy them fresh outta the oven for maximum happiness. (But, obviously, let them cool first so you don’t burn your mouth.) Oh, and did I mention that they’re not too sweet? Cause they’re not. They’re perfectly balanced.
So if you’re looking for a fluffy, cinnamon-y treat, this is it. Look no further. And whether you eat them for breakfast or dessert, you will NOT be disappointed.
Do you want to see exactly how I made them?
It all started with creaming the sugar, eggs, and melted butter together in a bowl. Then, you add the milk and vanilla, as you can see here.
In a separate bowl, you mix the dry ingredients- flour, baking powder, salt, and cinnamon- together.
By mixing the dry ingredients separately, you help make sure everything gets mixed properly. It’s important that when you add the flour mixture to the wet ingredients, all the flavors get added evenly. The last thing you want is a salty patch in your donuts where things didn’t get mixed proper.
That’s a surefire way to ruin your day.
Once all the dry ingredients have been mixed together, it’s time to combine everything. Mix the dry ingredients into the wet ingredients and stir until the two are just uniform and smooth. You don’t want to overmix your donut batter or it will make your batter tougher and chewier. And “chewy” is not an adjective you want in a donut.
I then scraped my batter into a piping bag- like you use for frosting- and piped it into a greased donut pan.
While you can absolutely use a spoon, I find a piping bag is more precise and less messy. Now, if you don’t own a piping bag, you can just use a gallon sized plastic bag and trim one of the edges off to DIY on the cheap. I do recommend putting the batter in the bag before you reach for the scissors, though.
Again, it will be less messy.
Once your donuts are formed, it’s time to make the piece de resistance: the to-die-for streusel topping!
Simply combine the melted butter, brown sugar, cinnamon, and flour together in a bowl and mix until no individual ingredient is visible. Then, use a spoon to portion it over the surface of your raw donuts. If you want, you can even press the topping into the donut batter- just slightly- to ensure that it sticks better when it comes out of the oven.
Then you bake!
Toss these bad boys in a 325 degree oven for 14 minutes or until they’re fully cooked. (They should be kind of cakey, so if you press them with your finger, the will depress for a second then bounce right back. Of course, the toothpick test also works. So if you stick a toothpick in the donut and the toothpick comes out clean, then your donuts are ready.) And after they’re cool enough to touch, pop them out of the donut pan and let them cool.
While your donuts are cooling, you can make the glaze.
The glaze is super simple- it’s just milk and confectioners’ sugar… with a dash of cinnamon for good measure. Once it’s been thoroughly mixed, drizzle the glaze over the top of the room temperature donuts and serve!Print
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