0 Picture
Ingredients
- For the donuts:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Pinch of nutmeg
- 1/2 cup full-fat sour cream
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- For the chocolate glaze (recipe from Joy the Baker):
- 1 1/2 cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 2 teaspoons pure vanilla extract.
Details
Preparation
Step 1
Preheat the oven to 350°F.
Prepare a donut pan by greasing it with non-stick spray or some vegetable oil. Place on a rimmed baking sheet and set them aside for later.
In a small bowl, whisk together the flour, baking soda, salt, & a pinch of nutmeg. Set the dry ingredients aside.
In a medium bowl, whisk together the sour cream, granulated sugar, vegetable oil, vanilla extract, & the egg. Switch to a spatula and stir in the dry ingredients.
Fill a pastry bag (without a tip) with the batter and pipe it evenly into the donut pan. The batter should reach about half way up the inside of each indentation.
Bake the doughnuts for 12-16 minutes or until the top edges begin to turn golden brown.
Remove the rimmed baking sheet from the oven and let the donuts cool for about 5 minutes before removing them from the pan. Let cool on a wire rack.
When completely cool, dip the top of each donut into the chocolate glaze. Decorate with sprinkles, if you're fancy.
For glaze
In a medium bowl, whisk together the powdered sugar & cocoa powder.
Slowly stir in the milk & vanilla extract. Whisk until silky and smooth. You may need a touch more milk to make this a dippable glaze.
Dip donuts in chocolate glaze and let rest to harden slightly.
Review this recipe