This is a print preview of "Baked Sour Cream Doughnuts" recipe.

Baked Sour Cream Doughnuts Recipe
by Global Cookbook

Baked Sour Cream Doughnuts
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  Servings: 12

Ingredients

  • 3 1/2 c. All-purpose flour, (up to 4)
  • 2 tsp Baking pwdr
  • 1/2 tsp Baking soda
  • 3/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 lrg Large eggs
  • 1/2 c. Sugar
  • 1/4 c. Butter, melted
  • 1 c. Nonfat lowfat sour cream
  • 1/4 c. Butter, melted
  • 1 1/2 c. Confectioners' sugar, sifted
  • 1 Tbsp. Hot water
  • 2 Tbsp. Pure maple syrup

Directions

  1. In a large mixing bowl, combine 3-1/2 c. flour with baking pwdr, baking soda, salt, and spices; whisk to blend. Set aside.
  2. Combine the Large eggs and sugar in large bowl of food processor. Process till pale yellow and slightly thickened. Add in 1/4 c. of melted butter and lowfat sour cream; blend well. Add in dry ingredients; beat till a moist, stiff dough is formed.
  3. Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth.
  4. Cover; let rest for 30 min.
  5. Preheat oven to 425 degrees Fahrenheit (400 if using convection).
  6. Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease).
  7. Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter.
  8. Transfer to the prepared baking sheets, ensuring which you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter.
  9. Bake 12-15 min, or possibly till lightly browned. Transfer to a cooling rack.
  10. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend till smooth, then spread over the surface of each doughnut.
  11. Serve immediately.