Who doesn’t love a good donut? Is it doughnut or donut? Either way, I love them. Donuts bring back so many wonderful memories. There use to be this donut shop on the corner where the bus use to let us out for middle school. We would get off the bus, go straight into the donut shop to grab something to eat for the short walk from the bus stop to school. I would always get the chocolate cake donuts with sprinkles. Every weekday. For just $0.45.
Now a days, I don’t eat donuts every weekday, and when I am craving them and I am not anywhere near Shabazz Bakery & Coffee Shop, I will make a batch of Homemade Donuts. Sometimes I really don’t want to spend a few hours making donuts though. That’s where these Sour Cream Baked Donuts come in. They are so light and fluffy and take less than 30 minutes to whip up from start to finish.
How To Make Sour Cream Baked Donuts
This recipe makes 6-9 sour cream baked donuts. I usually get 8 depending on how much batter I stuff into the molds. If you make 6, chances are you will lose the hole in the center, but you will end up with 6 nice size donuts.
You can also replace the sour cream with greek yogurt and they will come out just as great.
Start by mixing together your sour cream, sugar, egg, butter and vanilla. Then add your coconut oil and mix until well combined.
Sift your dry ingredients together and fold in just until combined. Careful not to overmix.
Your batter will be pretty thick.
You could use a piping bag to pipe the batter into the donut pan, but I like to use a spoon. Dollop 3-4 scoops and smooth it out.
Bake at 350 for 10-15 minutes or until the tops bounce back. I always check at 10 minutes. Allow to cool slightly before moving to a cooling wrack.
To make the glaze, start with 1 cup of powdered sugar and the seeds from half a vanilla bean. Add milk and couple teaspoons at a time until you get the desired consistency. I like a really thin glaze on these.
Glaze them while warm and allow to cool completely on a cooling wrack until the glaze is set. These store well in the freezer, fridge or even at room temperature for a good 3-4 days in an airtight container. If they even last that long.
I like to serve sour cream baked donuts for breakfast for the children and dessert.
Baked Sour Cream Donuts
- ½ cup sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons melted butter
- ½ cup sugar
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ⅛-¼ teaspoon nutmeg optional
- ¼ teaspoon salt
- 1 cup powdered sugar
- ½ vanilla bean
- up to or more of 1 tablespoon milk
Preheat oven to 350. Grease donut pan with coconut oil.
Whisk together the sour cream, egg, vanilla, butter & sugar in a large bowl. Then mix in coconut oil.
Sift flour, baking soda, salt, & nutmeg (optional) & fold in with a spatula until well combined. Careful not to overmix.
Fill donut pan with batter & bake for 10-15 minutes or until the top bounces back and the edges are golden brown. Remove from oven & let cool in pan for a few minutes then transfer to cooling rack.
For the glaze: In a small bowl, combine powdered sugar, vanilla bean, & milk together. You may need to add a little more milk or powered sugar to get your desired consistency.
Glaze while warm and allow to cool completely. Enjoy!
You can use greek yogurt instead of sour cream.
The nutmeg is optional and you can add a pinch or a full 1/4 teaspoon. I most often add the full 1/4 teaspoon.