• Preheat oven to 350 degrees. Lightly grease 7 doughnut cavities or make molds out of foil (see blog on website) Set aside
• In a small bowl combine all of the crumb topping ingredients. Use a fork or fingers and mash all the ingredients together until all the dry ingredients are moist and the mixture is crumbly. Set aside

Doughnuts

• In a large mixer bowl whisk or sift together all the dry ingredients until there are no lumps in the dry ingredients
• Add the eggs and whisk together until fully combined. Add the butter. Stir in the butter until fully combined and smooth. Add the milk and vanilla. Whisk together until fully combined and a smooth moist dough has formed
• Push the dough to the center of the bowl. Divide the dough evenly between the prepared doughnut cavities.(about 4 TBS of dough in each cavity) Use fingers or a knife and spread evenly throughout the doughnut cavities make sure the tops are smooth
• Take the bowl with the crumb topping and break apart again with fingers until crumbly. Sprinkle the desired amount of topping over each doughnut and lightly pat to make sure the topping is sealed with the dough
• Place in the preheated oven. Bake at 350 degrees for 20-25 minutes or until brown on top and the tester comes out clean
• Remove from the oven. They will be soft. Allow to cool in the molds for about 30 minutes or until firm enough to remove from the molds

Glaze

• While the doughnuts are cooling. Place all the glaze ingredients in a small bowl. Whisk the ingredients all together until smooth I f needed add more powdered sweetener until the glaze in desired consistency
• Once the doughnuts are firm . Remove them from the molds and transfer to a wire rack. Place a piece of parchment paper under the wire rack. Drizzle the desired amount of glaze over the top of the warm doughnuts. Allow to sit 5 minutes so the glaze can become no longer drippy
• Eat immediately or store leftovers in an airtight container at room temperature for up to 5 days