Baked doughnuts are a reasonable solution to a problem most people don’t admit having: fried doughnuts require a thermometer, a large amount of oil you can’t reuse easily, and active attention for every batch. Baked versions don’t give you the same shatter on the outside, and anyone who tells you otherwise is selling something. What they do give you is a tender, cakey ring that holds a vanilla cream glaze well and can be made in 25 minutes from scratch without heating two quarts of oil. Sour cream is what keeps these moist; it adds a subtle tang and acts like buttermilk in a quick bread. For a simple glazed doughnut at home, this is the honest version.
How to Make Baked Sour Cream Doughnuts
Pipe the batter evenly
Transfer the batter to a piping bag or a zip-top bag with the corner cut off. Doughnut pans have a center post, and a spoon can’t fill them cleanly without smearing. Fill each cavity about two-thirds full. Try it. Twelve to fifteen minutes at 350°F, until a toothpick comes out clean.
The glaze
Powdered sugar, cream, and vanilla, heated gently until fluid. Don’t let it boil or the glaze will crystallize as it cools. Dip the tops while the glaze is still warm and the doughnuts are barely cool; hot glaze on a hot doughnut runs everywhere. 
Eat them fresh
Two days at room temperature in an airtight container is about the limit. After that the glaze gets tacky and the crumb goes gummy. These are not a make-ahead item. Twenty-five minutes to mix and bake means there’s no reason to make them in advance anyway.
Baked Sour Cream Doughnuts
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
These tender doughnuts are surprisingly easy to bake at home. A simple glaze adds the perfect touch of sweetness.
Ingredients
- 1 1/4 cups (296 ml) flour
- 1/2 cups (118 ml) sugar
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 egg
- 6 TBS sour cream
- 1/4 cups (59 ml) milk
- 1/4 cups (59 ml) vegetable oil
- 1/4 tsp salt
- 1 1/2 cups (355 ml) powdered sugar
- 6 TBS cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- 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 batter into a 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 glaze to set and enjoy.
Notes
- For a richer flavor, use full-fat sour cream.
- These doughnuts are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- If you don’t have a doughnut pan, you can bake the batter in a muffin tin for smaller, cake-like doughnuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works as a substitute. The texture will be slightly less tender, but still good. Use the same amount called for in the recipe.
Why did my glaze turn grainy?
The glaze was likely heated too high. Keep it at a gentle simmer and stir constantly. If it does seize up, add a teaspoon of cream and whisk until smooth again.
How should I store leftover doughnuts?
Keep them in an airtight container at room temperature for up to 2 days. The glaze will soften slightly but the flavor stays great.
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.