For the Crumble Topping
½ cup all-purpose flour
¼ cup brown sugar
½ tsp ground cinnamon
Pinch of salt
3 tbsp cold unsalted butter, cubed
Optional Glaze
1 cup powdered sugar
2–3 tbsp milk or heavy cream
½ tsp vanilla extract
👩🍳 Instructions
1. Make the Donut Dough
In a small bowl, combine warm milk, 1 tbsp of the granulated sugar, and the yeast. Let sit for 5–10 minutes until bubbly and foamy.
In a large bowl, whisk together flour, remaining sugar, and salt.
Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
Turn onto a floured surface and knead for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour, until doubled.
2. Shape and Cook the Donuts
Punch down the dough. Roll out to ½‑inch thickness on a lightly floured surface.
Cut into rounds using a 3‑inch cutter. Place on a parchment‑lined tray, cover loosely, and let rest for 20 minutes.
To fry: Heat 2 inches of vegetable oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.
To bake: Preheat oven to 375°F (190°C). Place donuts on a baking sheet lined with parchment. Bake for 12–15 minutes until lightly golden.
Cool completely on a wire rack.
