One of my favorite recipes to date! These crunchy, sweet donuts are INCREDIBLE.
Ingredients
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
Instructions
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.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/06/01/creme-brulee-crunch-donuts/