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Crumb Cake Doughnuts

These crumb cake doughnuts are infused with the flavours of earl grey tea and have a buttery, crunchy topping and a drizzle of vanilla glaze, just like your favourite crumb cake. They are so simple to make and take less than 10 minutes in the oven.
Course Dessert, Morning Tea
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 doughnuts
Author Sally


For the doughnuts:

  • ½ cup dairy-free milk
  • 1 earl grey teabag
  • 1 ¼ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg room temperature
  • ½ cup white sugar
  • ½ teaspoon vanilla
  • 1 tablespoon canola oil

For the crumb topping:

  • 3 tablespoons flour
  • 3 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons dairy-free butter

For the vanilla glaze:

  • ½ cup icing sugar
  • 1 tablespoon warm water
  • ½ teaspoon vanilla


  • Preheat the oven to 180°C and lightly spray a doughnut pan with cooking oil.
  • In a small microwave safe bowl, heat the milk until warm and add the earl grey tea bag. Sit aside and let steep.
  • In a small bowl, make the crumb topping by mixing together the flour, brown sugar, cinnamon and dairy-free butter with a fork until a crumb-like texture forms. Set aside in the refrigerator to keep cold.
  • In a medium size bowl add flour, baking powder, and salt and mix gently with a whisk to combine.
  • In a large bowl, whisk together the egg, sugar, vanilla and oil. Add in dry ingredients and mix through, slowly adding in the dairy-free milk that's been infused with the earl grey tea, until the batter is smooth.
  • Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe the batter into the doughnut pan ensuring each hole is only half full. Sprinkle the crumb mixture over the top in an even layer.
  • Place in the oven and bake for 9 minutes or until cooked through. Let the doughnuts cool in the pan for 5-10 minutes (until the top get’s crunchy) before turning out onto a wire rack to cool completely.
  • To make the glaze, whisk together all the ingredients until smooth. Drizzle the glaze over the doughnuts. These doughnuts are best eaten the day of baking as after that the crunch topping can go soft.


I have a 6 hole doughnut pan, so I repeat steps 4 and 5 with the remaining batter to make 8 doughnuts in total.
Dairy-Free Milk: For this recipe I used almond milk, but oat or soy would work perfectly as well.
I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free butter will work.
Not from Australia? Check out my US Conversion Guide