Instructions

1. Spray the wells and tops of a 6-cavity donut pan, set aside. Preheat the oven to 350F, rack in the middle.
2. Make the topping: in a bowl add the butter, flour, light brown sugar and cinnamon. Mix with a fork until well coated and crumb pieces start to form. You should be able to pinch some with your fingers and have it form a crumb. If it does not mix with the fork or, add a teaspoon more of melted butter. Set aside. *note this makes quite a bit of streusel as we like a lot on our donuts.
3. Make the donuts: In the bowl of a stand mixer fitted with the paddle attachment, cream the white sugar and melted butter. Add in the egg, scraping down the sides until well-blended (2-3 minutes). Add in the vanilla and sour cream then turn and blend.
4. In a separate bowl sift together the flour, baking powder salt and cinnamon. Shut the mixer off and add in the flour mixture, half at a time. Mix on low just until combined. Do not overmix. Remove from the mixer and scape the sides and bottom to incorporate.
5. Put the mixture into a large plastic bag, twist it up and cut off the tip. Pipe the donut mixture into the donut wells. Mine filled a little more than 3/4 full. Evenly divide the streusel topping and place on each donut. Press down so the coating sticks to the dough. You want to mound the streusel topping.
6. Bake for 15-18 minutes or until golden brown. Remove the pan from the oven and allow the donuts to rest in the pan for a few minutes or until slightly cooled. Carefully invert the pan to remove the donuts or use a thin-flat spatula blade to remove them.
7. Allow to cool completely on a cooling rack. Once cooled whisk together all of the glaze ingredients and drizzle on top of the donuts.