Lemon Donuts with a Crumble Topping

• 10 tablespoons unsalted butter at room temperature
• 1 cup brown sugar
• 2 eggs
• 3 cups all purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup fresh lemon juice
• 1/4 cup milk
• Zest of two lemons

FOR THE CRUMBLE

• 3/4 cup all purpose flour
• 1/3 cup brown sugar
• 3 tablespoons sugar
• 6 tablespoons cold butter cut into small pieces

FOR THE FROSTING

• 2 cups powdered sugar sifted
• 2 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• Zest of 1 lemon
• 1 1/2 teaspoons milk

1. Preheat the oven to 350 degrees F. Grease your donut pan with melted butter or olive oil spray to prevent sticking.
2. Using a stand mixer, beat the butter and brown sugar until light and creamy, about 3 minutes on high speed.
3. Add the eggs one at time scraping down after each one and beat until well combined.
4. In another bowl whisk together the flour and baking powder.
5. Gradually add the flour mixture to the batter.
6. Add the vanilla and lemon juice and beat until smooth. Scrape down.
7. Finally add the zest and milk and mix until smooth.
8. Spoon the batter into each donut space in the pan and bake in the oven for about 12-15 minutes.
9. Let cool for two minutes and then dump them out. Repeat the procedure until all of the batter has been used.

MAKE THE CRUMBLE TOPPING

• In a bowl combine the flour, sugars and butter.
• Rub the butter with your fingers through the flour until it feels like sand.
• Lay the mixture onto a baking sheet and bake in the oven at 400 degrees F for about 10-12 minutes.
• After the crumble has cooled, crush it up with either a knife or your fingers into crumbs.

FINISHING THE DONUTS

• Dip the cooled donuts in the frosting (or spread the frosting on the donuts)
• Crumble the topping on each of the donuts
• Enjoy!

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