Dunk the doughnuts into the glaze, covering the entire doughnut.This is the prepping station for glazing and crumbing steps. Get a wire rack and lay parchment paper or a cookie sheet underneath it.Let the doughnuts cool and then remove them from the pan.Bake them for about 14 minutes or until a tester inserted comes out clean.Pour the batter evenly into the 6 greased doughnut cavities.Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined.In a small bowl, whisk together the oil, sour cream, egg, and vanilla extract.In a large bowl, whisk together the flour, baking soda, salt, and nutmeg.Cook for about 5 minutes, stirring occasionally. Add in the light brown sugar, cinnamon, and salt and stir everything together.Since you add the crumb topping AFTER the doughnuts have baked you need to cook the flour taste out of the crumb topping.) (DO NOT try to take a short cut and use the microwave instead. In a saucepan, over Low heat, melt the butter.1/2 cup sour cream (You can use Greek yogurt instead.).1 cup all-purpose flour (equivalent to 4.2 ounces).3/4 cup all-purpose flour (equivalent to 3 ounces).One?! What was I thinking? Now I have to share it with my husband? Well, I let him have the entire doughnut. Usually when I bring goodies to someone’s house we leave any leftovers behind. We all enjoyed every last crumb, literally. I wish you could have seen the expression on his face when I presented these doughnuts to him. Who wouldn’t be because everything they make is delicious? I made these for my dad (but my mom, hubby and I also took part in enjoying them). My family are all huge fans of Entenmann’s, especially my dad. These doughnuts are a fantastic take on Entenmann’s classic crumb donuts. In fact, I think these cake doughnuts are better than many real (fried) doughnuts. 🙂Ĭan you start to see why these doughnuts are the best I’ve made? When you combine the awesome cake, delicious glaze, and amazing crumbs together you’ve got yourself one heck of a doughnut. The crumbs are always the best part and I save the best for last. I either squish my doughnut onto the crumbs that fell on my plate, or I take a spoon and eat them by the spoonful at the end, or both. That would annoy me, but because these doughnuts are so stellar that it honestly doesn’t. I think they speak for themselves, don’t you? As a heads up, many of the crumbs will fall off when you stuff your face. Gah, just look at that glaze! I finally got a glaze to “work” correctly! You have no idea how excited that makes me.Īnd the crumbs… oh the crumbs. The glaze is delicious and it actually stayed on the outside of the doughnut, meaning that it didn’t soak into the cake and make the cake soggy.
These also have a hint of nutmeg to make the vanilla cake so not boring. Spongy is not a bad thing most of the time, but it really doesn’t play nice with glaze. The cake is moist and dense, unlike some other cake doughnut recipes that are spongy. In comparing these doughnuts to all the others I’ve made (some on the blog and some that weren’t good enough to make the blog), they are the bomb dot com for several reasons. I refuse to own a fryer (because I don’t need more fatty temptations) so I’ve come to terms with the fact that baked doughnuts tend to look and taste like oddly shaped cakes. I suppose it’s because a baked doughnut is not fried (duh) and in my mind and they’re just not the same. I’ve made a lot of baked doughnuts and I’m a tough critic. These are the best doughnuts that I’ve ever made.
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