Preheat the oven to 350°F. Grease a large doughnut pan and set aside.

To make the crumb, combine sugar, flour, salt, and cinnamon in a small bowl. Pour in the oil and mix until large crumbs form. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat oil, brown sugar, and honey until smooth.

Mix in the eggs and sour cream and beat until smooth.

Slowly add in flour, baking soda, cinnamon, nutmeg, and vanilla.

Using a piping bag or ziptop bag with the corner snipped off , fill the doughnut pans half way.

Sprinkle 1 tablespoon of crumb topping on each doughnut.

Bake for 7 to 8 minutes, until the doughnuts are lightly browned around the edges. Carefully pop the doughnuts out of the pan and allow to cool.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.