Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients


Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 

Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

If you’re going for minis, just grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Cake Doughnuts

Makes about 18 cake doughnuts and 18 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375°F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use. Maintain oil temperature between 350°F to 375°F during the cooking process.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

  • About 4 cups shortening (for frying)
  • 3 cups flour (plus about 1 cup more for rolling out dough)
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1/4 cup (or half a stick) unsalted butter, melted

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will make doughnuts rubbery). Cover and refrigerate for 30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immediately coat with streusel.

 

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