The idea of baked doughnuts is intriguing. We all love any form of deep-fried dough, really. So, how could a baked doughnut come even close to satisfying the craving for a sweet, deep-fried treat?
The recipe for baked sour cream donuts is super easy to throw together. No mixer required. It yields six baked doughnuts, which is the perfect number of doughnuts to make considering that they are best served the day they are made. I baked them in vintage donut pans (though they might be pans for savarin cakes actually…) but feel free to use a Nordic Ware donut pan.
The donuts are cake-like, soft but slightly dense on the inside, and lightly crispy on the outside. Coating them with granulated sugar enhances their crispy texture. I definitely wouldn’t use powdered sugar on these. I love the rougher texture the granulated sugar brings.
This recipe, adapted from here, is simply flavoured with just a splash of vanilla and a hint of nutmeg. I opted to use vanilla extract instead of the vanilla bean to be sure that the vanilla flavour came through. The flavours are perfect as is, but I can’t wait to play some more with the recipe and try different spices or even some lemon zest.
Baked sour cream donuts
- 125 grams (1 cup) all-purpose flour
- 2.5 mL (1/2 tsp) baking soda
- 1.25 mL (1/4 tsp) fine kosher salt
- 1 pinch (1 pinch) ground nutmeg
- 125 mL (1/2 cup) sour cream (14% fat)
- 100 grams (1/2 cup) granulated sugar plus more for coating the doughnuts
- 60 mL (1/4 cup) canola oil
- 2.5 mL (1/2 tsp) pure vanilla extract
- 1 (1 ) large egg
- Preheat the oven to 350°F. Prepare a six-donut pan by greasing it with Pam or some vegetable oil. Place on a rimmed baking sheet and set aside for later.
- In a small bowl, whisk together the flour, baking soda, salt, and pinch of nutmeg. Set the dry ingredients aside.
- In a medium bowl, whisk together the sour cream, granulated sugar, vegetable oil, vanilla extract, and 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 among the prepared doughnut pans. The batter should reach about half way up the inside of each doughnut pan.
- Bake the doughnuts for 12–16 minutes until the top edges begin to turn golden brown.
- Remove the rimmed baking sheet from the oven and let the doughnuts cool for about 5 minutes before tossing them in the extra granulated sugar.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.