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Baked Sour Cream Doughnuts

Baked Sour Cream Doughnuts

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.

I think for my first round of baked doughnuts using these pans, they turned our pretty good! I’m not sure if they’re going to make it to my husbands work tomorrow! HA! :)

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

  1. Preheat oven to 425 F degrees.  Grease doughnut pans with cooking spray.
  2. Cream together the butter, sugars, eggs and vanilla until smooth.  (About 4 minutes)
  3. Mix in the baking powder, baking soda, nutmeg and salt.  Make sure to scrape the sides of the bowl so that everything is incorporated.
  4. On low speed, add half the flour and mix until just combined.
  5. Mix in the sour cream then add the remaining flour.  Mix just until combined.
  6. 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!
  7. Using a pastry bag, fill the holes of the doughnut pan 5/6 full.
  8. Bake for 10 minutes, rotating pan after about 7 minutes.  (This time works for both the full size and minis.)
  9. 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.
  10. Let cool in pans for 5 minutes before removing to a wire rack to cool a few more minutes before glazing.

1-2 tbsp cinnamon
1/2 cup sugar

1 tbsp melted butter

  1. Combine the cinnamon and sugar in a zip-loc bag.
  2. 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.
  3. 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!
  4. Place on wire rack to cool completely before storing.

3/4 cup powdered sugar
1-1 1/2 tbsp milk


  1. 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.
  2. Place sprinkles in a flat bottomed bowl just big enough to fit the doughnut.
  3. After the doughnuts have cooled, dunk the tops in the glaze and swirl a bit to shake off the excess.
  4. Immediately dip glazed top into the sprinkles.
  5. Set doughnut on cooling rack to drip.
  6. Allow doughnuts to set up for at least an hour before storing in containers with lids.
  7. If you are just glazing the doughnuts, set them on the cooling rack immediately after dunking and shaking off excess glaze.
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