Baked Sour Cream Doughnuts
These Baked Sour Cream Doughnuts are a cute and fun breakfast treat your kids will love!
14
Sweet Things By Lizzie
Breakfast
This Celebrated Life
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2 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup Organic Valley Whole Milk
1/2 cup Organic Valley Sour Cream
2 Organic Valley Large Eggs
1/2 cup Organic Valley Butter, softened
2 1/4 tsp pure vanilla extract
2 cups confectioners’ sugar (for glaze)
Pinch of salt (for glaze)
1/2 tsp pure vanilla extract (for glaze)
8 tbsp Organic Valley Whipping Cream (for glaze)
1
Heat your oven to 425 degrees. Spray two donut pans with non-stick spray and set aside.
2
In the bowl or mixer, combine the butter and sugar, until light and fluffy.
3
Add in the eggs one at a time, and beat until combined.
4
Add in the vanilla, sour cream and milk and mix until combined.
5
In another bowl, whisk together the flour, salt, baking powder and baking soda.
6
Slowly add in the flour mixture and mix until just combined. Be careful not to over mix, or your donuts will be tough.
7
Place the batter into your piping bag (or plastic bag) and cut off about half an inch off the bottom. Pipe the batter into the prepared pans about 3/4 of the way full.
8
Place both pans in the oven and bake for 8-9 minutes, until lightly golden brown. Be careful not to over bake the donuts, or they will be dry.
9
Remove the donuts while they are still warm onto a baking rack, and let them cool completely. While donuts are cooling, make the glaze.
10
Add all glaze ingredients into a medium sized bowl, and whisk until smooth.
11
Dunk the cooled donuts into the glaze, and place on a baking pan or wire rack to catch excess glaze. Decorate with sprinkles so they adhere to the glaze.
12
Donuts can be stored in an airtight container for a day or two.
