Baked Sour Cream Doughnuts
These Baked Sour Cream Doughnuts are a cute and fun breakfast treat your kids will love!
Sweet Things By Lizzie
This Celebrated Life
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)
Heat your oven to 425 degrees. Spray two donut pans with non-stick spray and set aside.
In the bowl or mixer, combine the butter and sugar, until light and fluffy.
Add in the eggs one at a time, and beat until combined.
Add in the vanilla, sour cream and milk and mix until combined.
In another bowl, whisk together the flour, salt, baking powder and baking soda.
Slowly add in the flour mixture and mix until just combined. Be careful not to over mix, or your donuts will be tough.
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.
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.
Remove the donuts while they are still warm onto a baking rack, and let them cool completely. While donuts are cooling, make the glaze.
Add all glaze ingredients into a medium sized bowl, and whisk until smooth.
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.
Donuts can be stored in an airtight container for a day or two.