Cornbread Donut Loaf

80 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F. Grease and fully line a 9x5 loaf pan with parchment.
  2. 2Preheat oven to 350°F. Grease and fully line a 9x5 loaf pan with parchment.
  3. 3Preheat oven to 350°F. Grease and fully line a 9x5 loaf pan with parchment.
  4. 4In a small bowl, stir together all sugar crust ingredients. Set aside.
  5. 5In a small bowl, stir together all sugar crust ingredients. Set aside.
  6. 6In a small bowl, stir together all sugar crust ingredients. Set aside.
  7. 7In a large bowl, whisk together brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
  8. 8In a large bowl, whisk together brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
  9. 9In a large bowl, whisk together brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
  10. 10Add dry ingredients directly to the bowl.
  11. 11Add dry ingredients directly to the bowl.
  12. 12Add dry ingredients directly to the bowl.
  13. 13Whisk until fully combined and no dry streaks remain.
  14. 14Whisk until fully combined and no dry streaks remain.
  15. 15Whisk until fully combined and no dry streaks remain.
  16. 16Transfer batter to prepared loaf pan and smooth the top.
  17. 17Transfer batter to prepared loaf pan and smooth the top.
  18. 18Transfer batter to prepared loaf pan and smooth the top.
  19. 19Sprinkle sugar crust evenly over the entire surface.
  20. 20Sprinkle sugar crust evenly over the entire surface.
  21. 21Sprinkle sugar crust evenly over the entire surface.
  22. 22Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
  23. 23Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
  24. 24Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
  25. 25Cool in the pan for 25 minutes, then transfer to a wire rack.
  26. 26Cool in the pan for 25 minutes, then transfer to a wire rack.
  27. 27Cool in the pan for 25 minutes, then transfer to a wire rack.
  28. 28If glazing, whisk all ingredients until smooth and fluid. Spoon over the slightly warm loaf and chill.
  29. 29If glazing, whisk all ingredients until smooth and fluid. Spoon over the slightly warm loaf and chill.
  30. 30If glazing, whisk all ingredients until smooth and fluid. Spoon over the slightly warm loaf and chill.

Ingredients

  • 190 g light brown sugar, packed
  • 190 g light brown sugar, packed
  • 190 g light brown sugar, packed
  • 85 g granulated sugar
  • 85 g granulated sugar
  • 85 g granulated sugar
  • 110 g neutral oil
  • 110 g neutral oil
  • 110 g neutral oil
  • 20 g melted butter
  • 20 g melted butter
  • 20 g melted butter
  • 160 g plain unsweetened yogurt, room temperature
  • 160 g plain unsweetened yogurt, room temperature
  • 160 g plain unsweetened yogurt, room temperature
  • 145 g milk, room temperature
  • 145 g milk, room temperature
  • 145 g milk, room temperature
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 175 g all-purpose flour
  • 175 g all-purpose flour
  • 175 g all-purpose flour
  • 100 g fine yellow cornmeal
  • 100 g fine yellow cornmeal
  • 100 g fine yellow cornmeal
  • 6 g cornstarch
  • 6 g cornstarch
  • 6 g cornstarch
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp fine sea salt
  • 1 tsp fine sea salt
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • 30 g coarse sanding sugar
  • 30 g coarse sanding sugar
  • 30 g coarse sanding sugar
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 15 g granulated sugar
  • 6 g fine yellow cornmeal
  • 6 g fine yellow cornmeal
  • 6 g fine yellow cornmeal
  • tiny pinch fine sea salt
  • tiny pinch fine sea salt
  • tiny pinch fine sea salt
  • tiny pinch ground nutmeg
  • tiny pinch ground nutmeg
  • tiny pinch ground nutmeg
  • 150 g powdered sugar, sifted
  • 150 g powdered sugar, sifted
  • 150 g powdered sugar, sifted
  • 50 g milk
  • 50 g milk
  • 50 g milk
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste
  • tiny pinch fine sea salt
  • tiny pinch fine sea salt
  • tiny pinch fine sea salt

Equipment

oven9x5 loaf panparchment papersmall bowllarge bowlwhiskwire rack

Tips

  • Best after chilling overnight.
Cornbread Donut Loaf | Clip Recipe