These no-fry, baked doughnuts will cure a craving for glazed, cake treats. The sour cream addition in the recipe contributes a creamy, acidic element to the sweet round pastry.
By Michelle Keith
A doughnut is missing it’s center. It’s been removed and set aside, and reserved for another purpose. It once was whole, but in order for it to become what it is- something had to be removed. It’s about being content with the doughnut, despite what’s it’s lacking.
Baked Sour Cream Doughnuts
Ingredients
Scale
- 1 1/4 cups flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1 teaspoon vanilla
- 1 egg
- 6 TBS sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/4 tsp salt
Glaze
- 1 1/2 cups powdered sugar
- 6 TBS cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350
- In a bowl, combine the flour, salt and baking soda.
- Add the milk, sour cream, oil, sugar,vanilla and egg and mix until there are no lumps Pipe into greased doughnut pan and bake for 12-15 minutes
- Allow to cool before glazing.
GLAZE: In a saucepan gently heat the powdered sugar, cream and vanilla,. Do not allow it to boil. Gently heat to a simmer.
- Dip or pour glaze over each doughnut, allowing excess to drip off. Allow to set and enjoy.
- Category: Dessert
This recipe was difficult to follow as the ingredients didn’t appear in the instructions in the same order as they did in the list. Seems like I should be smart enough to figure that out, but it really threw a wrench in the works. The donuts are OK. My glaze did not harden up at all. Won’t be making again.
Your ingredients list baking soda but the instructions say baking powder. Which is it????? I am hoping to make this on Tuesday.
It should be soda, thanks!
Does this recipe require baking soda or baking powder??? It is conflicting in the instructions. Thanks.
Need a correction, the list of ingredients says baking soda but the directions further below says baking powder. Which is correct?
Haven’t tried baked doughnuts but this looks really tempting!
I have made a wonderful baked version of flancati, a traditional beignet-like treat my Slovenian grandma called “angel wings.” Strips of rich, sour cream pasty dough are twisted into fanciful knots and normally deep-fried, then covered in powdered sugar. I was thrilled to discover a baked version in an old ethnic cookbook. Easy to do and no special equipment needed. Link with photos is above.