Donuts Two Ways: Butter Rum and Chocolate Crumb

I have a confession to make. I think we know each other well enough that I can share a dirty, little secret with you, right?

I mean, we’ve been hanging out around here for a while now. Clearly, I can trust you.

Just try not to judge me, okay? Here goes…

I’m a drag racer. An illegal, red light speed demon.

I’m an all out, pedal to the metal, don’t even think about trying to beat me, race you off the white line, red light drag racer.

And in my head, everyone else is racing me, too.

Listen, I asked you not to judge me, okay? But I can’t help it. When I pull up to a red light and there’s another car sitting there, I know, I just KNOW, that they are going to try to beat me through the intersection. They might even be planning to cut me off, if they get the chance.

The longer the light stays red, the more convinced I am that the driver next to me is hunched over their steering wheel and revving their engine. I simply canNOT let someone like that win.

It’s like I lose all power over my own mind and body, and I can’t stop myself…I have to leave them in my dust.

The light turns green, and I floor it, tires screeching, smoke rising from the pavement, tainted with the smell of burned rubber, and before I know it, I’ve defeated my opponent.

Okay. So that’s only what happens inside my head. In real life, all I do is just hit the gas like normal, and press forward, edging past the poor, innocent bystander in the little sedan next to me, but the victory that plays out in my head is the same, either way. And it’s always my victory. I always win.

I mean, it doesn’t matter that the person next to me has no clue that they’re caught in the middle of a dramatic street race. It doesn’t matter that it’s some 80 year old man who can barely see over the wheel, with a sweet puppy in the passenger seat. It might as well be Dastardly and Muttley in disguise, hoping to take out the bridge ahead so that I’ll lose. They must be stopped.

Then, without fail, after foiling Dastardly’s plan, I come back to reality. I’m all ashamed of myself and embarrassed, and the only cure is to go home and drown my humiliation in the caky, frosted carbs of homemade donuts.

Then I have a glass of milk and pretend that I’m in the Winner’s Circle at the Indy 500 and the whole vicious cycle starts again.

After my last victory, I had the urge to make butter rum donuts. But then I also wanted chocolate…so I made both.

The butter rum donuts, are pretty much just a plain donut with some rum flavoring. You just need all-purpose flour, brown sugar, sugar, buttermilk, unsalted butter (melted), eggs, rum extract, baking powder, and salt.

As for the chocolate donuts, I simply replaced the rum extract with vanilla extract, and added cocoa powder. Easy peasy.

Then I made a crumb topping for each one, because, well…why not. I used the streusel recipe from my French toast cupcakes, but altered it slightly for the chocolate donuts, omitting the cinnamon and adding cocoa powder.

I experimented with how best to add the crumb to the donuts, first making them with the streusel on top, as pictured above. I filled the donut pan with batter, then sprinkled the streusel on top.

Next, I made them by putting the streusel on the bottom, then adding the batter on top.

In the end, it doesn’t matter how you do it, flavor-wise.

However, I have to admit that putting the streusel on the bottom is neater and easier to clean up from the pan than the streusel on top. But I prefer the streusel being on top, for some reason. maybe just because they’re interesting to look at.

Once the donuts were cooled, I mixed up a simple glaze – vanilla for the chocolate donuts, and butter rum for the rum donuts. Obvs.

I can’t decide which flavor I like more. I mean, you can’t ever go wrong with chocolate, but the butter rum donuts turned out so delicious that they might just be better than the chocolate. But maybe not…I really can’t decide! The chocolate donuts turned out rich and wonderful. They’re very reminiscent of Devil’s food cookies…except better.

I decided to dip the bottoms of the donuts in the glaze, then drizzle more on top. I mean, you can never have too much icing, right?? That’s what I thought.

I liked the glaze fro the butter rum donuts to be a little on the rummy side, but you can make it less so, if you like. I don’t know why you would, but whatevs…they’ll still be delicious. In fact, they’ll be amazing.

Both flavors turned out light and fluffy, and the streusel added a crisp little crunch on top that is irresistible. Add to that the sweet, sugary glaze, and these little cuties will disappear in no time at all. Which isn’t that big of a deal, since they take about 10 minutes to make. Really. So there’s no excuse not to make them. Enjoy!

Butter Rum Donuts [Printable Version]
Makes about 6 dozen mini donuts

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks

FOR THE DONUTS
2 cups (254 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (64 grams) brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (63 ml) buttermilk
1 teaspoon (5 ml) vanilla extract
2 eggs
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon (5 ml) rum extract

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). Spray a donut pan with non-stick cooking spray; set aside.

In large mixing bowl, combine the flour, sugars, baking powder, and salt.

In a large measuring cup, or a small bowl, lightly whisk together the buttermilk, eggs, rum extract, and butter. Add the mixture to the dry ingredients and mix until just combined. Do not over mix or the donuts will be tough.

Fill each donut mold about half full with batter, then sprinkle a teaspoon or two of streusel on top of each one.

Bake 4 to 6 minutes, or until golden brown at the edges. Let cool in pan for 2 minutes, then transfer to a wire cooling rack. Allow to cool before glazing.

Butter Rum Donut Glaze [Printable Version]

Ingredients

1 cup confectioners’ sugar
1 tablespoon milk, plus more as needed
1/2 teaspoon rum extract

In small bowl, whisk the sugar, milk, and extract together until sugar is completely dissolved. If the glaze is too thick, add more milk, a small amount at a time, until the desired consistency is reached. Glaze donuts immediately.

Chocolate Crumb Donuts [Printable Version]
Makes about 6 dozen mini donuts

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
2 tablespoons (15 grams) cocoa powder
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks

FOR THE DONUTS
2 cups (254 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (64 grams) brown sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (63 ml) buttermilk
1 teaspoon (5 ml) vanilla extract
2 eggs
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon (5 ml) rum extract

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cocoa powder, 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). Spray a donut pan with non-stick cooking spray; set aside.

In large mixing bowl, combine the flour, sugars, cocoa powder, baking powder, and salt.

In a large measuring cup, or a small bowl, lightly whisk together the buttermilk, eggs, vanilla extract, and butter. Add the mixture to the dry ingredients and mix until just combined. Do not over mix or the donuts will be tough.

Fill each donut mold about half full with batter, then sprinkle a teaspoon or two of streusel on top of each one.

Bake 4 to 6 minutes, or until golden brown at the edges. Let cool in pan for 2 minutes, then transfer to a wire cooling rack. Allow to cool before glazing with vanilla donut glaze.

Recipes by Darla

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Comments

  1. says

    I guarantee that if these were given away to the winner of the race, it would be so much more competitive! Cake donuts with streusel as well as icing does tempt, but then I am totally won over with those delicious photos. I have saved both of these recipes for when I do get that donut pan. Great post!

  2. says

    These look wonderful! I have resisted buying donut pans, but I may have to give up that fight.

    I’ve never head of freezing a streusel topping before. Does that make it especially crunchy? Or how does frozen streusel topping behave or taste differently than the unfrozen variety?

  3. says

    My local grocery store bakery has the best butter rum muffins and I don’t get them often, but they are treat – especially if they are still warm out of the oven. So when I saw this recipe for butter rum donuts I had to read this recipe and they sound amazing – love that you used buttermilk in these, too. Love this recipe! Probably my favorite donut recipe I have seen so far (and there have been a lot of them lately!)

  4. says

    Wow, so you’re the person always beating me at the red light xD Well actually I always (most of the time) wait for the person next to me to go first because I’m intimidated because I am a small person with a small car. That, and I’ve only been driving for a little over a year without parentle supervision, so I follow what other people are doing.

    These look like fantastic donuts! Well the chocolate one especially since it’s against the law for me to have rum, so I’m going to stick with the chocolatey one :D

  5. Morte says

    Do you think actual (delicious spiced) rum would work instead of the flavoring? I am totally buying donut pans with my next available dollars and trying this out! My mom always made incredible homemade donuts when I was growing up, but she fried them and I dislike frying things so I don’t make them myself, this looks super easy and awesome!

    • says

      I think you can certainly use real run for these, but you’re not able to add much (or the batter becomes to runny), so the flavor isn’t nearly as strong as it is with extract. Typically, I prefer to use the real thing, but here, I found that the extract was more efficient. If you want to try another rummy recipe with all the good (real) stuff, you can try my butter rum cake, too.

  6. San says

    OMG!!! I am sooooo in love with this webpage. You make so perfect and lovely and cute and delicious.looking little pieces of heaven that I just watch them and fall in love over and over again. You give me the baking-craving [Lol… that sounded weird]. You’re great!

  7. Karyl says

    Are the wet/dry proportions correct on the recipe? We tried the chocolate batter and it’s incredibly thick (more so than a cornbread batter). The pictures above of your version make it appear more like a cake batter.

    • says

      Hi Karyl, Everything is typed up accurately. If the batter is too thick, you can add more buttermilk to reach the desired consistency. You’re right, it should be more like cake batter. I’m not sure why yours would have come out thicker than necessary, but it’s an easy fix. I hope this is helpful.

      • Karyl says

        I made your butter doughnut recipe and added a 1/4 cup more of the buttermilk. It was still a bit thick, but the doughnuts turned out nice and light. We used the leftover chocolate streusel from the chocolate doughnuts and the combination was delicious. Thanks for double-checking!

  8. Beverly says

    I am Innkeeper at a B&B and needed a new recipe for our guests. Just let me say: “OMG!” These are a keeper, and I can’t wait to share them, that is if there are any left. The recipe has taken permanent residence in my notebook of favorite breakfast recipes, for those pp doing a ‘sleep-over’. I am so glad I stumbled upon them. “You Go Girl”!

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