I was watching the Food Network show “Worst Cooks in America” when the contestants had to make donuts from scratch. I thought to myself, “If they can make donuts, then I can make them.” This last Christmas, I received a donuts  pan and cookbook called The Donut Cookbook. I have been waiting for the perfect time, and what better time than when you can’t go any where because of the snow? I found this recipe on Pinterest, but modified it to my on taste.

Level: Medium

Yield: 6 donuts

Prepared Time: 15 minutes

Bake Time: 14-16 minutes

Ingredients

Crumb Topping:

1/4 cup unsalted butter; melted

1/4 cup light brown sugar

1/3 cups all-purpose-flour

1 tsp ground cinnamon

For Donuts:

1 cup all-purpose-flour

1 tsp baking powder

1/2 tsp salt

1/4 cup granulated sugar

1 egg, at room temperature

1 Tbsp unsalted butter

1/2 cup milk

1 tsp vanilla extract

For Glaze:

1 cup confectioner’s sugar

1 Tbsp milk (may need more)

Directions:

1. Preheat oven to 325 degrees F. Spray doughnut pan with nonstick cooking spray. Place the pan in the refrigerator until you are ready to use it.
2. Crumb topping: melt butter in a microwave safe bowl. Stir in brown sugar flour and cinnamon until coarse crumbs form. If it is runny add a little bit more flour. Set aside.
3. Donuts: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
4. In a mixing bowl, cream together sugar, egg, and melted butter for two minutes. Add milk and vanilla extract and mix for 30 seconds.
5. Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated. Don’t over mix the batter or the donuts will be tough.
6. Spoon batter into a sandwich Ziploc bag and seal. Cut off a corner of the bag. Take the pan out of the refrigerator and pour the batter 3/4 full. Divide the crumb topping equally between the 6 donuts.
7. Place into oven and bake for 14-16 minutes or until donuts are slightly golden.
8. When the donuts have 7 minutes left to bake. Start making the glaze. Combine sugar and milk. Stir quickly to make the glaze. Add milk to the right consistently in order to ice donuts. Glaze my be a little thick which is prefect. Spoon the glaze into a Ziploc bag and cut a small hole in the corner, enough to get the glaze out.
9. When donuts come out of the oven, use the bag and ice the donuts. I found that making a ‘Z’ shape worked best. Let the donuts cool in the pan for three minutes then transfer onto a cooking rack. Eat and enjoy.

Note:

If you aren’t going to eat them right away, place the donuts into an air tight container. The donuts will last up to two days.