sarah
French Toast Donuts
These donuts are a unique twist on the traditional donut. Streusel adds a little bit of crunch while the inside of the donut is soft and moist.
Yields: Makes 18 donuts
Ingredients
- 2 cups of all-purpose flour
- ¾ cup of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¾ cups of buttermilk
- 2 eggs
- 2 tablespoons of unsalted butter, melted
For the Streusel
- ¼ cups of packed brown sugar
- 1 ½ teaspoons of granulated sugar
- ¼ cup of all-purpose flour
- ¼ teaspoon of cinnamon
- 1/8 teaspoon of salt
- 3 tablespoons of cold, unsalted butter, chunked
For the Glaze
- 1 cup of confectioner’s sugar
- 2 tablespoons of maple syrup
- 1 tablespoon of milk
- ½ tablespoon of vanilla extract
Method of Preparation
- For the streusel: all of the ingredients in large bowl. Add the butter last using your hands.
- Cover and freeze while preparing the donuts.
- Preheat the oven to 425º F. Spray donut pans with non-stick cooking spray.
- For the donuts: combine the sugar, baking powder, cinnamon, flour, salt, nutmeg, and cinnamon. Stir well.
- Add in the buttermilk, eggs, and butter and blend until smooth.
- Transfer the batter to a pastry bag and fill the donut pans. Each mold should be filled about half way.
- Sprinkle the donuts with the cold streusel.
- Bake for 6 to 7 minutes or until they spring back when touched. They will not darken much.
- Transfer the donuts to a wire rack to cool completely.
- For the glaze: Combine all of the ingredients, saving the vanilla extract for last.
- Dip the cooled donuts in the glaze immediately, and shake off the excess. You can also drizzle the glaze over the top of the donuts.
- Dust donuts with confectioners’ sugar if desired.
