Cinnamon Crumb Donuts

 I used mini Bundt  silicone cups to do my donuts and I baked them versus deep frying them.

I used the leftover cinnamon swirl mix in the crumble and then just adjusted the amounts for the crumb.

Have all your mixes completed before starting to assemble.

I used a ziplock freezer 1quart bag to put the batter in. Easier to make the batter even in each cup. You can use a small glass to put the bag in to hold it until ready put the cut tip upward.


Ingredients

2 cups flour

2tsp baking powder 

1/3 cup brown sugar

1/3 cup granulated sugar

1 cup buttermilk (you can use whole milk and add 2Tbsp of vinegar)

2 eggs

1/3 cup oil

1Tbsp vanilla 

Cinnamon filling

1/4 cup sugar

1Tbsp cinnamon 

1 tsp cocoa



Cinnamon Crumb

1/2 cup flour

1/4 cup brown sugar

1tsp cinnamon 

1/4 tsp fresh grated nutmeg 

2Tbsp softened butter


Preheat oven to 350°

Mix dry ingredients flour, both sugars and baking powder   for the donuts. Add buttermilk, eggs, oil and vanilla to a 2 cup measuring cup whisking together. Pour into stand mixer whip for 1 minute add dry Ingredients and mix until smooth. Pour batter into a pastry bag or use a heavy duty ziplock baggie and snip off the corner . 

Mix cinnamon filling, Sugar, cinnamon and cocoa  set aside.

Mix the crumble, flour, sugar, cinnamon and nutmeg mix with fork add the butter mix with your finger and work until no lumps are left. 


 



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