Baked Sour Cream Donuts

Baked Sour Cream Donuts by Katie from Caked by Katie

A donut a day keeps the doctor away, right?! There’s something truly indulgent about a fresh donut. It’s hard to just eat one those delicious fried bits of goodness. What if I told you that I had a recipe for a melt-in-your-mouth donut that was baked. Yes, baked. And we all know that baked means you can eat twice as many! Grease up your donut pan and get ready for a simple baked sour cream donut.

Start by preheating the oven to 350 degrees and preparing 2 donut pans. In a mixing bowl put all the wet ingredients together with the sugar and mix until combined. Add in the dry ingredients and stir until fully incorporated. I use a large pastry bag to fill my pans as it’s easier but you could certainly fill each donut pan with a spoon. This recipe should make approximately a dozen donuts. 6 for you. 6 for me. Bake for 12-16 minutes or until golden brown. Invert the pans on a cooling rack and let cool completely.

While the donuts are cooling mix up this easy vanilla glaze. In a bowl mix all of the glaze ingredients together except for the milk. Make sure you stir well to get rid of any icing sugar clumps. Now, a tablespoon at a time, add the milk and mix thoroughly after each addition. You want the perfect donut dunking consistency. It should be silky smooth but not too thin. Dunk each cooled donut in the glaze and give a little shake to get rid off any excess glaze. This the opportune time to add your sprinkles. We all know a donut without sprinkles is really not a donut at all. Grab a bottle of the brightest sprinkles you can find, I went with Sprinkle Pop “Pink Ombre” for a perfectly pinkalicious donut. Dunk, sprinkle, swirl, place, whatever you preferred sprinkle method is, to the freshly glazed donut and place on a wire rack to set. Easy peasy! Delicious baked sour cream donuts that even your doctor would recommend.

Ingredients