Baked Sour Cream Donuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/8 tsp Nutmeg
  • 1 1/4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 3/4 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 4 tbsp Milk
  • 1/2 cup Sour cream

Found on thesemisweetsisters.com

Description

Ingredients

• ½ cup sour cream
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup vegetable oil (I used soybean oil)
• ½ cup sugar
• 1 cup all purpose flour
• ½ teaspoon baking soda
• ⅛ teaspoon nutmeg (optional)
• ¼ teaspoon salt
• For The Glaze:
• 1¼ cups powdered sugar
• 4 tablespoons or ¼ cup milk
• ¼ teaspoon vanilla (optional)

Directions

• Preheat oven to 350. Grease donut pan with oil or cooking spray.
• Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.
• Add flour, soda, salt, & nutmeg (optional) & stir together until well combined.
• Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
• For the Glaze: In a small bowl, combine powdered sugar & milk together. Glaze should be thin so you can easily dip the donuts to glaze them. You may need to add a little more milk or powered sugar to get the right consistency.
• Once the donuts have cooled down a bit dip the donuts into the glaze, flipping them over so both sides get covered. Set on a cooling rack to dry. Place a piece of waxed paper or paper towel under the cooling rack for easier clean up from the dripping glaze.