French Toast Old-Fashioned Donut Loaf
, Makes one 9x5-inch loaf
A streusel-layered donut-style loaf with maple-vanilla batter, finished with a flaky-salt glaze.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease and line a 9x5-inch loaf pan with parchment | ||||||||
| 115 g all-purpose flour (for the streusel) | Rub streusel to crumbs, chill | Layer batter & streusel in pan | Sprinkle sanding sugar | Bake 350°F / 175°C, 55-90 min | Cool 10-15 min, lift to rack | Glaze loaf once warm, not hot | Top with Maldon, set 3-4 hrs | |
| 40 g granulated sugar (for the streusel) | ||||||||
| 40 g light brown sugar, packed (for the streusel) | ||||||||
| 1/2 tsp fine sea salt (for the streusel) | ||||||||
| 115 g cold butter, cubed | ||||||||
| 1/2 tsp vanilla bean paste (for the streusel) | ||||||||
| 150 g granulated sugar (for the batter) | Whisk wet batter ingredients smooth | Whisk in dry, no streaks | ||||||
| 70 g light brown sugar, packed (for the batter) | ||||||||
| 1/2 cup + 120 g neutral oil | ||||||||
| 3/4 cup + 200 g plain unsweetened yogurt, room temperature | ||||||||
| 1/2 cup + 135 ml milk, room temperature (for the batter) | ||||||||
| 1 tbsp vanilla bean paste (for the batter) | ||||||||
| 1/2 tsp maple emulsion (for the batter) | ||||||||
| 1/4 tsp butter extract | ||||||||
| 1/2 tsp apple cider vinegar | ||||||||
| 2 cups + 260 g all-purpose flour (for the batter) | ||||||||
| 2 tbsp + 15 g cornstarch | ||||||||
| 1 3/4 tsp baking powder | ||||||||
| 1/4 tsp baking soda | ||||||||
| 3/4 tsp fine sea salt (for the batter) | ||||||||
| 3/4 tsp ground cinnamon | ||||||||
| 1/8 tsp ground nutmeg | ||||||||
| Coarse sanding sugar, for sprinkling | ||||||||
| 2 cups + 250 g powdered sugar, sifted | Whisk glaze until pourable | |||||||
| 60 ml milk (for the glaze) | ||||||||
| 1 tsp vanilla bean paste (for the glaze) | ||||||||
| 1/8 tsp maple emulsion (for the glaze) | ||||||||
| Pinch fine sea salt (for the glaze) | ||||||||
| Maldon flaky sea salt | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.