Coffee Cake Doughnuts
Classic coffee cake style doughnuts swirled with brown sugar cinnamon are topped with walnut streusel. The doughnuts are baked until golden and garnished with sweet vanilla bean glaze.
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Walnut Streusel:
- 100 grams light brown sugar (1/2 cup)
- 42 grams all-purpose flour (1/3 cup)
- 6 grams ground cinnamon (1 tablespoon)
- 1 gram fine sea salt
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), cold and cubed
- 62 grams walnuts, chopped (1/2 cup)
Doughnuts:
- 170 grams unsalted butter(3/4 cup), room temperature
- 100 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 150 grams egg (3 large), room temperature
- 15 grams vanilla bean paste or extract (1 tablespoon)
- 320 grams all-purpose flour (2-1/2 cups)
- 10 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 5 grams fine sea salt (1 teaspoon)
- 240 grams sour cream (1 cup)
- 100 grams light brown sugar (1/2 cup)
- 6 grams ground cinnamon (1 tablespoon)
Icing:
- 90 grams powdered sugar (3/4 cup)
- 23 grams milk (1-1/2 tablespoons)
- 5 grams vanilla bean paste or extract (1 teaspoon)
Instructions
Walnut Streusel:
- Add brown sugar, all-purpose flour, ground cinnamon, fine sea salt and unsalted butter to food processor. Pulse until mixture resembles coarse sand. Add walnuts and pulse once or twice to combine. Transfer to small bowl and chill until ready to use.
Doughnuts:
- Preheat oven to 350 degrees F.
- Spray doughnut pans with nonstick cooking spray. Set aside.
- Add unsalted butter, granulated sugar, light brown sugar to stand mixer. Beat on medium until smooth and creamy, about 2 minutes.
- Add eggs one at a time and beat on low to incorporate after each addition. Add vanilla beat extract and beat on low until incorporated.
- Add the all-purpose flour, baking powder, baking soda, and fine sea salt to a medium bowl. Whisk to combine.
- Add 1/2 flour mixture to stand mixer. Beat on low just until incorporated. Add sour cream. Beat on low just until incorporated. Add remaining flour mixture. Beat on low just until incorporated. Do not over mix.
- Combine light brown sugar and ground cinnamon in small bowl. Set aside.
- Add doughnut batter to large gallon size plastic storage bag and cut a small hole in corner of bag. Seal the bag and squeeze the batter through the opening into the doughnut pan cavities about 2/3 of the way to the top. Smooth batter with wet finger. Sprinkle doughnuts with reserved cinnamon sugar. Swirl with tip of knife to incorporate streaks of cinnamon sugar in doughnuts.
- Bake doughnuts in hot oven for 5 minutes. Remove from oven and carefully and quickly sprinkle walnut streusel over doughnuts. Press lightly. Return to oven and continue baking until doughnuts are firm to the touch.
- NOTE: baking times will vary with doughnut pans. Small pans will require 10 to 12 minutes baking. Large pans will require 18 to 20 minutes.
- Remove doughnut pans from oven and cool on wire rack for 15 minutes. Remove doughnuts from pans to cool completely.
Icing:
- Add powdered sugar, milk, and vanilla bean paste to small bowl. Stir to combine. Drizzle over coffee cake doughnuts before serving.