BAKED SOUR CREAM CAKE DONUTS

 I love donuts, maybe a little too much and for this reason it is crucial for my own good that I have a couple of good baked donut recipes. Don't get me wrong, there is nothing wrong with and possibly everything right with a good old fried donut, but this gal knows that sometimes she has to peel back and at least try to be "good".  This recipe comes together quickly and before you know it, you are serving hot donuts for breakfast or dinner seriously, whatever works for you. 

It really doesn't get any simpler than this, mix all your wet ingredients together, then add in the dry ingredients and whisk till smooth and voila, your donuts are ready to go into the oven and you have fresh donuts baked in 15 minutes plus ten minutes of prep time. The cinnamon in this recipe is key to giving these donuts an extra layer of flavor so don't nix it. 

INGREDIENTS

1/2 cup sour cream

1 room temperature egg

1/2 teaspoon vanilla extract

1/4 cup vegetable oil

1/2 cup sugar

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1-2 tablespoons milk(optional)

For the Glaze

1 1/4 cup powdered sugar

1/4 cup milk

1/4 teaspoon vanilla extract

METHOD

1. Preheat oven to 350 degrees and prepare a donut pan;

2. Combine sour cream, egg, vanilla extract vegetable oil and sugar in a bowl large enough for the entire mixture and whisk until all wet ingredients are fully incorporated;

3. Add in the flour, baking soda, cinnamon and salt and mix until the ingredients are incorporated and a batter is formed; you can add milk if you think the mixture is too thick but your batter should not be on the thin side;

4. Using a spoon scoop batter into the donut cavities;  my personal choice is a decorating bag to pipe the donut batter into the cavities and bake for 12-15 minutes until the donuts are springy to the touch and golden brown in color. Remove from oven and let them cool off in the pan for at least 10 minutes before removing them from the pan

5 For the glaze; combine the powdered sugar, milk and vanilla extract and once the donuts are completely cooled dip them in the glaze, set to drip on a baking rack and once the glaze is set, you are all set to enjoy! If you are anything like me you won't miss the glaze one bit!!

These donuts can be stored in the refrigerator for three days. 

Wishing you all things sweet, 

Minerva  

 

 

 

1 comment

  • Muchas gracias. ?Como puedo iniciar sesion?

    omweszyupt

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