I got a donut pan for Christmas this year, so I’m excited to start trying out some more baked donut recipes. Sour cream donuts are some of my favorites, so this was the first recipe I tried, which I adapted from this basic baked donut recipe.
The donuts are light and spongy, and the glaze gives them that “donut-ty” flavor. The tops of the donuts didn’t get as brown as I expected, so I may try baking them at a higher temperature next time. The bottoms got nice and brown, though. You can see the difference in the photo above (the middle row shows the top sides).
This batter is thin enough that you really do need a donut pan to get a donut shape. If you don’t have a donut pan, and I’ve made you want baked donuts anyway, give this recipe from 101 Cookbooks a try.
- 2 eggs
- ½ c sugar
- ½ c sour cream
- 1 t baking powder
- ⅛ t ground nutmeg
- 1 t ground cinnamon
- ¼ t salt
- ¾ c flour
- 2 T butter
- ⅔ c powdered sugar
- ½ t vanilla extract
- 1 – 2 T hot water
- Preheat the oven to 375F. Grease the donut pan well with cooking spray.
- Whisk the eggs and sugar together, then add the sour cream and mix well. Add the dry ingredients and stir until just combined.
- Move the batter into a quart-sized ziplock bag. Cut off a corner of the bag, then pipe the batter into the donut cups until they are about ⅔ full. Bake for 15-20 minutes, or until the edges are golden brown.
- While the donuts are baking, mix together the glaze. Melt the butter (I did this in the microwave), then stir in the powdered sugar and vanilla. Add hot water a teaspoon at a time until it reaches a thin, but not watery, consistency.
- Place a cooling rack on top of a piece of parchment paper or a baking sheet. Remove the hot donuts from the pan, and dip in the glaze, then place on the cooling rack to set for 5 minutes.