I’ve made donuts a number of times before on this blog. When I got a donut pan, I came up with all sorts of ways to use it, and even did a month of nothing but donuts here on the site.
- Apple Cider Donuts made using real fresh cider from a local orchard.
- Berry Donuts that prove you don’t need food coloring for bright colored dough.
- Carrot Cake Donuts that put a circular twist on the classic cake.
- A Chocolate Donut Showdown comparing several recipes.
One thing I haven’t done yet, though, is tried to copy an existing donut recipe. And, truth be told, it wasn’t what I set out to do with this one either. I just wanted a cinnamon-sugar style donut, and it ended up reminding me so much of one of my old favorite store-bought treats that I’ve decided to label it as such.
Entenmann’s has a variety of kinds of donuts, but my favorite growing up were always the crumb-topped donuts. Unlike traditional donuts, theirs use a yellow cake mix as the base, and the cinnamon topping is delicious and crumbly. Well, that’s more or less what I ended up with here, except I didn’t use a yellow cake mix.
Whether you’re fan of Entenmann’s donuts, or you just want a tasty cinnamon-crumble treat, these donuts have you covered. They also aren’t as oily, preservative-filled, or saccharine-sweet as the store-bought kind, so you can take two without feeling guilty!
Copycat Entenmann’s Crumb Topped Donuts
Equipment
- Donut Pan
- Mixing Bowl
- Whisk
- Cooling Rack
Ingredients
For the Donuts
- 2 Cups Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1½ Tsp Cinnamon
- ½ Tsp Pumpkin Pie Spice
- 4 Tbsp Butter Melted
- 2 Eggs Room Temperature
- ⅔ Cup Brown Sugar
- ½ Cup Milk Room Temperature
- ½ Cup Sour Cream Room Temperature
- 2 Tsp Vanilla Extract
For the Crumb Topping
- ⅓ Cup White Sugar
- ⅓ Cup Brown Sugar
- 2 Tsp Cinnamon
- ½ Cup Butter Melted
- 1¼ Cups Flour
Instructions
- Prepare by greasing your donut pans lightly with a non-stick cooking spray or other method of your choice; preheat your oven to 350℉.
Make the Crumb Topping
- Mix together the sugars, cinnamon, and flour together in a medium bowl. Add the melted butter and stir to combine until it's crumbly and the texture you prefer.
Make the Donuts
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and pie spice. Give this a whisk and set it aside.
- In another bowl, whisk together the melted butter, brown sugar, sour cream, vanilla, eggs, and milk, until fully combined.
- Add the wet mix into the dry mix and stir to combine. Be careful not to over-mix or you'll end up with denser, heavier donuts.
- Spoon or pipe this mixture into your donut tins, filling each about halfway to allow for rising as they bake.
- Before baking, take about 3 Tbsp of the crumb topping and spread it over the top of the donut batter. Press it lightly into the batter so it sticks and doesn't just fall off.
- Bake for about 12 minutes.
- Let the donuts cool slightly, about 2-3 minutes. Then extract them and put them on a cooling rack to finish cooling (or enjoy right away.) If they stick slightly, I find a toothpick helps loosen them up.