Ashley | Baker By Nature

Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.

For the crumb topping:

In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.

For the donuts:

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!

Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.

For the glaze:

In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once.