Baked Sour Cream Doughnuts
Cake doughnut fans who wantto try their hand at making them at home will find it as simple as whipping upa batch of muffins. Nonstick doughnut pans, often coming in a set of two, canbe 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 anddecorated in a variety of ways!
- 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
- 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.
Tried this recipe?Let us know how it was!