A couple weeks ago I bought my first set of doughnut pans and I’ve been waiting for a reason to make them. But then I realized, do I really need a reason? hehe So tonight, my husband requested I make him sour cream doughnuts (they’re his favorite) to bring to work tomorrow to share with the office.
I searched the internet and didn’t really find a recipe that stood out to me as being simple enough for a first go-round with these pans but yummy enough to be successful. So, I took inspiration from a few places and came up with my own recipe.
I made these three ways… first I shook them in cinnamon-sugar and second, I dunked them in glaze and third, I dunked them in glaze and sprinkles.
PS…. I even dressed a few of the mini’s up for Valentine’s Day! These would make a super simple, easy treat for teachers on the special day of love!
Baked Sour Cream Doughnuts
Makes about 1 dozen full size and 1 dozen mini doughnuts
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 tsp vanilla
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
3/4 tsp salt
2 2/3 cup flour
1 cup sour cream
1/3 cup milk
- Preheat oven to 425 F degrees. Grease doughnut pans with cooking spray.
- Cream together the butter, sugars, eggs and vanilla until smooth. (About 4 minutes)
- Mix in the baking powder, baking soda, nutmeg and salt. Make sure to scrape the sides of the bowl so that everything is incorporated.
- On low speed, add half the flour and mix until just combined.
- Mix in the sour cream then add the remaining flour. Mix just until combined.
- Add the milk and bring up the speed to medium for about 15 seconds or until the batter is glossy and smooth. Do not over mix!
- Using a pastry bag, fill the holes of the doughnut pan 5/6 full.
- Bake for 10 minutes, rotating pan after about 7 minutes. (This time works for both the full size and minis.)
- NOTE: The bottoms of the doughnuts will be a bit browner than the top, but this will be covered by any glaze or cinnamon you add to the doughnuts.
- Let cool in pans for 5 minutes before removing to a wire rack to cool a few more minutes before glazing.
1 tbsp melted butter
- Combine the cinnamon and sugar in a zip-loc bag.
- LIGHTLY brush doughnuts with melted butter on all sides. NOTE: You don’t want to brush on too much butter because they won’t dry properly and will get mushy.
- Place 1-2 doughnuts at a time in the sealed zip-loc bag and gently shake the doughnuts until covered. Be careful, because they are warm, they are very fragile and can break or crack, so shake GENTLY!
- Place on wire rack to cool completely before storing.
- In a bowl with a flat bottom, whisk together the sugar and milk until smooth. Add a few more drops of milk if you want a thinner glaze, but be careful a little milk goes a long way.
- Place sprinkles in a flat bottomed bowl just big enough to fit the doughnut.
- After the doughnuts have cooled, dunk the tops in the glaze and swirl a bit to shake off the excess.
- Immediately dip glazed top into the sprinkles.
- Set doughnut on cooling rack to drip.
- Allow doughnuts to set up for at least an hour before storing in containers with lids.
- If you are just glazing the doughnuts, set them on the cooling rack immediately after dunking and shaking off excess glaze.