Oh mahhhh gosh.
These donuts are CRAAAAAZY good, y’all.
Despite the fact that I have never had creme brulee, I can somehow attest that these donuts totally freaking RULE. And I’ve only never had creme brulee because I have this weird thing with custard (as in, I’m irrationally afraid of it) and also because one time a weird relative ordered it and ate it kind of grossly, so I will forever have that image scarring my mind and impairing my need to try creme brulee. One day, hopefully with extensive therapy, I will be able to enjoy it.
Maybe that same therapy session can help me come to peace with flip-flops and porkchops, but I’m not holding my breath.
Anyhoooot, I love me some donuts and consider myself an Equal Opportunist Donut Eater/Lover. While I’m slightly more partial to cake donuts (blueberry are my favorite!) I would never turn my nose up at a maple bar, a crueller, or a fritter of any kind. Creme filled aren’t my super-fave, but even those have a special place in my heart.
We used to have a donut shop by our old house and my grandma would take us there frequently to get some breakfast before school. While my brother went crazy over the donut holes (overrated), I would go bonkers for CRUMB donuts. They were SO awesome. That mysterious crumb — was it struesel? coconut? magic? — was absolutely intoxicating. It lent the already puffy cake donut an extra je ne sais quoi –that little crunch that cake donuts sometimes lack. I love(d) them so much that they–along with the good ol’ standby chocolate–were my lunch on the daily in high school.
But dooooood, when I searched for crumb donuts on the webiverse, I was none too pleased with the results. Most of it resulted in dipping the donuts into the crumb prior to being baked which didn’t sound authentic. And others didn’t have the right idea of “crumb” going on. Was I going to invent the modern, homemade crumb donut to everyone? Probably not. But ermahgerdddd, these crumb crunch donuts are BAWWWWWMB. And the crumb of my eye.
Puhhhleeease make them. And then therapize me so I can eat creme brulee for realsies.
*slightly adapted from my Coffee Caramel Buzz Donuts recipe
- ½ cup butter, softened
- ½ cup brown sugar
- 1 egg
- ⅔ cup low-fat vanilla yogurt (can use full-fat or Greek)
- ½ cup creme brulee coffee creamer (liquid)
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- Dash nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups all-purpose flour
- FOR CRUMB:
- 3 Tbsp cold butter, cut into chunks
- ½ cup brown sugar
- ⅓ cup flour
- 1 tsp cinnamon
- Preheat oven to 375 degrees F. Liberally grease a 6-cavity donut pan with cooking spray; set aside. Meanwhile, in a large bowl, cream together the butter and brown sugar until blended. Add in the egg, vanilla, and yogurt to combine.
- In a medium bowl, sift together the salt, spices, powder, soda and flour. Alternately add in the flour (about 1 cup) and the creme brulee coffee creamer to the butter mixture until the batter comes together; it will be thick.
- Spoon the batter into a gallon-sized Ziploc; seal out the air and snip off a corner of the bag. Pipe the batter about ⅔ full.
- In a small bowl, cut together the crumb ingredients until small clumps form. Sprinkle a little of the crumb mixture on top of the batter in each cavity.
- Bake for approx. 10-12 minutes or until the donuts are set. Allow the donuts to cool in the pan, about 5 minutes, before turning over to a wire rack. Allow the donuts to continue to cool completely before serving. Makes about 10 donuts.
Pretty please promise me you’ll make these? They’re INCREDIBLE. The crumb caramelizes in the oven, creating these little crispy pockets of brown sugary goodness, very similar to the irresistible crust on a creme brulee. Liiiike, words. cannot. describe.
Have a wonderful weekend!!