Name: Cinnamon Crumb Doughnuts
Yield: Makes about 16–18, 3 ″ doughnuts
Ingredients: ⅓ cup buttermilk; ½ cup firmly packed light brown sugar; ½ cup granulated sugar; ½ teaspoon ground cinnamon; 1 large egg; 2 teaspoons vanilla extract; 1½ cups all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon salt; ¾ cup all-purpose flour; ⅓ cup whole milk; ¼ teaspoon baking soda; 6 tablespoons unsalted butter, at room temperature; Pinch of salt; 6 tablespoons cold unsalted butter, cut into ½-inch cubes; Nonstick cooking spray

Preparation info

Makes about
16–18
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

A buttery, sweet, slightly crunchy topping caps these old-fashioned baked doughnuts. For an earthier flavor, substitute ground cardamom for the cinnamon. If you like, dust the cooled doughnuts with confectioners’ sugar.

Ingredients

For the Topping

½ cup firmly packed light brown sugar
½ teaspoon ground cinnamon

Method

To make the crumb topping, in a bowl, stir together the brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, add the butter and the flour and mix well until pea-sized clumps form. Set aside.

To make the doughnuts, preheat the oven to 375°F. Coat the wells