Topic Title: Crumb Donut topping (and donut glaze)? Created On Saturday October 15, 2011 10:31 PM
Posted: Saturday October 15, 2011 10:31 PM
I'm pretty convinced that, collectively, all of you on here have the recipe to make everything baking-related in the world, so I'm betting that you guys will be able to help with this.
I may in fact be crazy, but I want to try my hand at homemade apple donuts. Last fall, I had an apple donut with crumb topping that was just amazing. I have a ton of candidate recipes for the apple donuts themselves, but I'm having trouble with the finishing touches. I don't know if I'm just putting the wrong search terms into google or what the deal is, but unless it's a baked donut (or one for a "raw food" diet :/), I can't seem to find a recipe for crumb topping or a good one for a very thin glaze. The donuts I had last fall were fried, dipped in a thin glaze (they were coated all over in this stuff--it wasn't thick like you'd find on something like a chocolate glazed donut), and had the crumb topping sprinkled on top. Cinnamon was definitely involved. I think there's a high probability that there were walnuts as well.
Any help or suggestions would be greatly appreciated.
Thanks! I think I'm going to try the streusal topping for my crumbs. I also found a recipe (as part of a cookie recipe) for baking regular streusel by itself: http://bakingbites.com/2009/01/oatmeal-streusel-cookies/. I feel that it may have a future application in (cup)caking.
I'm going to use this recipe for the donuts: http://www.washingtonpost.com/wp-dyn/articles/A8595-2004Oct5_2.html. I think I'm going to fry in shortening (per Smitten Kitchen) rather than vegetable oil though.