Apple Crumble Baked Donuts

 

Ingredients
For the Crumble Topping
3 tablespoons cold unsalted butter
2 tablespoons light brown sugar, packed
½ cup all-purpose flour
½ teaspoon ground cinnamon
For the Donut Batter
Butter or baking spread, for greasing the donut pans
1¾ cups self-rising flour
¾ cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon mixed spice
¾ cup milk
2 tablespoons vegetable oil
2 large eggs, at room temperature
2 medium sweet apples
1-2 teaspoons additional self-rising flour
For the Cinnamon Icing
⅔ cup powdered sugar, sifted
¼ teaspoon ground cinnamon
1 to 2 tablespoons water
Instructions
Preheat and Prepare Your Pans: Position an oven rack in the center and preheat your oven to 350°F for a standard oven, or 325°F for a fan/convection oven. Generously grease a 12-hole donut pan (or two 6-hole pans) with butter or baking spread. Set the pan aside.

Make the Crumble Topping: In a small bowl, combine the all-purpose flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips, a pastry blender, or a fork, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter lumps. Set this crumble mixture aside in the refrigerator while you prepare the batter.

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, granulated sugar, cinnamon, and mixed spice until they are thoroughly combined. Scoop out about 1 to 2 teaspoons of this flour mixture and set it aside in a small bowl (you will use this to coat the apples).

Combine the Wet Ingredients: In a separate medium bowl or a large liquid measuring cup, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and uniform.

Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or a spatula to mix them together until just combined and a smooth batter forms. Do not overmix; a few small lumps are fine.

Prepare and Add the Apples: Place the diced apples into the small bowl with the reserved flour mixture. Toss them until the apple pieces are lightly coated. This helps prevent them from sinking to the bottom of the donuts. Gently fold the floured apple pieces into the batter until they are evenly distributed.

Fill the Donut Pans: For the cleanest fill, transfer the batter to a large piping bag or a resealable plastic bag with a corner snipped off. Alternatively, use a spoon. Divide the batter evenly among the 12 donut holes, filling each about two-thirds to three-quarters full. The batter should be level with the top of the center hole.

Add the Crumble Topping: Evenly sprinkle the prepared crumble topping over the batter in each donut hole, gently pressing it down slightly so it adheres.

Bake: Place the donut pan in the preheated oven and bake for 15 minutes. Then, increase the oven temperature to 375°F for a standard oven, or 350°F fan, and bake for an additional 5 minutes. The donuts are done when they are risen, golden brown, and a toothpick inserted into the cake part (not the crumble) comes out clean.

Cool: Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Then, gently run a small offset spatula or knife around the edges of each donut to loosen them. Transfer the donuts to a wire rack to cool completely.

Make the Icing: In a small bowl, whisk together the sifted powdered sugar and cinnamon. Add water, one tablespoon at a time, whisking until you have a smooth, thick, but pourable icing. Add a little extra water if needed to reach a drizzling consistency.

Glaze and Serve: Place the cooled donuts on a wire rack over a baking sheet to catch drips. Drizzle the cinnamon icing over the top of each donut using a spoon or a piping bag. Allow the icing to set for a few minutes before serving. Enjoy them fresh; they are best the day they are made