Baked Sour Cream Donuts
These sour cream donuts are baked, not fried, yielding a cake donut with a crisp exterior, just like the real thing!
Servings: 6
Calories: 300kcal
Ingredients
- 125 grams bleached all-purpose flour
- 2.5 mL baking soda
- 1.25 mL Diamond Crystal fine kosher salt
- 1 pinch ground nutmeg
- 125 mL sour cream (14% fat)
- 100 grams granulated sugar plus more for coating the doughnuts
- 60 mL canola oil
- 2.5 mL pure vanilla extract
- 1 large egg(s)
Instructions
- Preheat the oven to 350°F (175 °C). Prepare a six-donut pan by greasing it with Pam or some vegetable oil. Place on a rimmed baking sheet and set aside for later.
- In a small bowl, whisk together the flour, baking soda, salt, and pinch of nutmeg. Set the dry ingredients aside.
- In a medium bowl, whisk together the sour cream, granulated sugar, vegetable oil, vanilla extract, and the egg. Switch to a spatula and stir in the dry ingredients.
- Fill a pastry bag (without a tip) with the batter and pipe it evenly among the prepared doughnut pans. The batter should reach about half way up the inside of each doughnut pan.
- Bake the doughnuts for 12–16 minutes until the top edges begin to turn golden brown.
- Remove the rimmed baking sheet from the oven and let the doughnuts cool for about 5 minutes before tossing them in the extra granulated sugar.
Nutrition
Calories: 300kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 310mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 40IU | Calcium: 7mg | Iron: 1mg
