Ingredients Grams Baker's %
Brown Sugar 64 200
Sugar 19 59.4
All-Purpose Flour 32 100
Cinnamon 0.7 2.2
Salt 1.3 4.1
Cold Butter, cut into chunks 42 131.3



Ingredients Grams Baker's %
All-Purpose Flour 254 100
Sugar 150 59.1
Baking Powder 8 3.1
Salt 5 2
Cinnamon 2.8 1.1
Nutmeg 1.4 0.6
Buttermilk 188 74
Eggs 100 39.4
Butter, melted 28 11



Ingredients Grams True %
Confectioners' Sugar 125 68.5
Maple Sugar 40 21.9
Milk 15 8.2
Vanilla Extract 2.5 1.4


To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the donuts.

If you’re not using the streusel right away, refrigerate it until ready to use.

To make the donuts: Preheat oven to 425 degrees (220 C). Lightly spray doughnut pans with non-stick cooking spray; set aside.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir in the buttermilk, eggs, and melted butter until thoroughly combined, about 30 seconds or so. Do not over mix.

Transfer the batter to a pastry bag and pipe into the donut pans, filling each mold about half full. Sprinkle the doughnuts with the cold streusel.

Bake mini donuts for 4 to 5 minutes, and standard donuts for 6 to 7 minutes, or until they spring back to the touch. The doughnuts don’t darken greatly in color, so you may be tempted to cook them longer, but they shouldn’t need it.

Transfer the donuts to a wire cooling rack and allow to cool completely before glazing.

To make the glaze: In a medium bowl, combine the confectioners’ sugar, syrup, and milk until smooth. Stir in the vanilla extract. Immediately dip donuts into the glaze, shaking off the excess, or drizzle the glaze over the donuts.

Dust donuts with confectioners’ sugar, if desired.