Sour Cream Oven Doughnuts
Indulge in the irresistible charm of Sour Cream Oven Doughnuts, a recipe that blends classic comfort with modern convenience. These baked doughnuts are delightfully moist and tender, thanks to the rich addition of sour cream, while a hint of vanilla lends a warm, aromatic sweetness. Skip the mess of frying and opt for this quick and easy method—your oven does all the work in just 12 minutes! Perfectly golden and lightly spongy, these doughnuts are ideal for breakfast, brunch, or a sweet snack. Dress them up with a silky vanilla glaze for an extra touch of decadence, or enjoy them plain for a simple, timeless treat. With minimal prep time and no frying required, these sour cream doughnuts are destined to become a staple in your baked goods repertoire. Perfect for sharing, this recipe yields 12 doughnuts and keeps beautifully for up to two days, so you can bake ahead and satisfy cravings anytime!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 2 units Eggs, large
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 cup Powdered sugar (for glaze, optional)
- 2 tablespoons Milk (for glaze, optional)
- 0.5 teaspoons Vanilla extract (for glaze, optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard doughnut pan or spray it with nonstick baking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and melted butter. Whisk until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Fold in the sour cream until the mixture is smooth and uniform.
Gently add the dry ingredients to the wet ingredients, folding them together with a spatula until just combined. Be careful not to overmix.
Spoon the batter into a piping bag or a large resealable plastic bag with the tip cut off. Pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until the doughnuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make an optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Dip the tops of the cooled doughnuts in the glaze and let them sit at room temperature until the glaze sets.
Serve the doughnuts immediately or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 24.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
