Baked Vanilla Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

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

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on deliciouslysprinkled.com

Description

Ingredients

• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon nutmeg
• 3/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup butter, melted
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• sprinkles, for topping

Directions

• PRE-STEP: Preheat oven to 425F degrees. Spray a donut pan with nonstick cooking spray. Set aside. STEP 1: In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and sugar. Set aside. STEP 2: In a medium sized bowl, whisk together the milk, sour cream, and eggs until smooth. STEP 3: Whisk in the melted butter, vegetable oil, and vanilla extract . Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. STEP 4: Spoon the batter into a large zipped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full. STEP 5: Bake for 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing. MAKE THE VANILLA GLAZE: STEP 6: In a medium sized bowl, whisk together the milk, powdered sugar, and vanilla extract until smooth.  Dip the top of each donut into the bowl of glaze, and sprinkle with colored sprinkles immediently after glazing. Let glaze set for 5-10 minutes before serving.