Snickerdoodle Donut Loaf

• porsjoner: 1 loaf
• aktiv tid: 30 minutes
• total tid: 2 hours

Ingredienser

253 g all-purpose flour (2 cups + 2 tablespoons)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

198 g granulated sugar (1 cup)

108 g light brown sugar, packed (1/2 cup)

117 g neutral oil (1/2 cup + 1 tablespoon)

144 g plain unsweetened yogurt of choice, room temperature (1/2 cup + 2 tablespoons)

1 tablespoon + 2 teaspoons cream cheese of choice, room temperature

2 teaspoons vanilla bean paste

108 g milk of choice, room temperature (scant 1/2 cup)

1 teaspoon apple cider vinegar

115 g all-purpose flour (1 cup)

80 g granulated sugar (1/3 cup + 1 tablespoon)

1/2 teaspoon fine sea salt

85 g cold butter of choice, cubed (6 tablespoons)

1/2 teaspoon vanilla bean paste

180 g powdered sugar, sifted (1 1/2 cups)

45-60 g milk of choice, room temperature (3-4 tablespoons)

1/2 teaspoon vanilla bean paste

Pinch fine sea salt

Fremgangsmåte

Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.

Make the streusel. In a medium bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and vanilla bean paste. Cut in with a pastry cutter or rub between your fingertips until a mix of pea-sized clumps and loose crumbs forms. Chill while preparing the batter.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

In a large bowl, whisk the granulated sugar, brown sugar, oil, yogurt, cream cheese, vanilla bean paste, milk, and apple cider vinegar until completely smooth and emulsified.

Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.

Spread just under half of the batter into the prepared loaf pan. Scatter about half of the streusel in an even layer over the batter.

Add the remaining batter and gently spread to fully cover the streusel seam.

Top generously with the remaining streusel, keeping the texture loose and nubbly. Do not press down.

Bake on the center rack for 50-60 minutes. If the loaf is browning too quickly after 40 minutes, tent loosely with foil.

The loaf is done when a tester inserted into the cake portion, not through the streusel seam, comes out with moist crumbs, or the center reaches 200-203°F.

Cool in the pan for 20-25 minutes, then lift out and cool completely on a wire rack.

Make the glaze. Whisk together powdered sugar and salt. Add the vanilla bean paste and 3 tablespoons milk, whisking until smooth and glossy. Add more milk 1 teaspoon at a time until thin, fluid, and translucent.

Drizzle the glaze over the slightly warm loaf and spread it evenly to cover the top and sides in a thin layer.

Chill for about 30 minutes, or until the glaze is set, before slicing. If you want a warmer loaf, let it set on the counter instead.