Baked Sour Cream Doughnuts
Cake doughnut fans who want to try their hand at making them at home will find it as simple as whipping up a batch of muffins. Nonstick doughnut pans, often coming in a set of two, can be found in the kitchen supply sections of stores or online, for anywhere from$12 to $25. These basic sour cream doughnuts can be baked up and frosted and decorated in a variety of ways!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1 cup sour cream
- 3/4 cup brown sugar
- 1/4 cup melted butter
- 3 Tbs. canola oil
- 1 tsp. vanilla extract
- 2 large eggs
Instructions
- Heat oven to 400°. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl, Beat the sour cream, brown sugar, butter, oil and vanilla in a large bowl at medium speed until blended. Add the eggs, one at a time, beating until thoroughly combined.
- At low speed, slowly beat in the flour mixture just until mixed (batter will be thick).
- Pipe the batter into the pans, filling almost to the top, using a pastry bag and plain tip or a heavy resealable bag with the corner cut off.
- Bake for 10 to12 minutes or until the edges are a pale brown. Cool in the pan for 5 minutes. Remove from the pan and place doughnuts on a cooling rack. Glaze with your favorite icing, sprinkles and toppings or try one of the following options.
- Cinnamon Sugar: Brush the warm doughnuts with melted butter and toss in cinnamon sugar to coat.
- Glazed: Whisk 1/2 cup sour cream and 2 cups powdered sugar and a splash of vanilla. Dip the doughnuts in the glaze and top with colored sprinkles, if desired.
Notes
Makes 12
Nutrition
Serving: 2g
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