Baked Sour Cream Donuts

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Baked Sour Cream Donuts
(Adapted from
Yield: 9 donuts

If you'd like video instructions for this recipe, please watch the video above that I made for my YouTube Channel: Rain's Kitchen And Garden! (video will be available soon!)

⬆️ Special Equipment: ⬆️

2 Donut Pans
Pastry Bag (optional but it sure makes it easier!)
(To make a pastry bag, you can take a medium ziptop bag and cut a bit off one of the corners)


2 Donut Pans (buttered)
1/2 cup sour cream (115 g) (here's my Homemade Sour Cream recipe!)
1 large egg
1/2 tsp vanilla (about 2.4 g)
1/4 cup extra light olive oil (about 55 g)
1/2 cup brown sugar (about 97 g)
1 cup All Purpose flour (125 g)
1/2 tsp baking soda (about 1.7 g)
1/4 tsp salt (about 1.5 g)

For The Glaze:
1 & 1/4 cups powdered sugar (about 150 g)
3 tbsp milk (about 46 g)
1/4 tsp vanilla (about 1.2 g)


1. Preheat oven to 350F (175C Gas Mark 4). Grease donut pans with butter.

2. Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.

3. Add flour, soda and salt, stir together until well combined.

4. Pipe batter into donut pans evenly (to make 9 donuts) and bake for 12 minutes or until the top is springy to the touch and the sides are turning golden brown. Remove from oven and let cool in pan for 10 minutes then transfer to cooling rack.

5. For the Glaze: In a small bowl, combine powdered sugar, milk and vanilla together. Glaze should be thin so you can easily dip the donuts to glaze them. Add more sugar or milk to get the consistency you like.

6. Once the donuts have cooled down a bit dip them into the glaze, flipping them over so both sides get covered. Set on a cooling rack to dry. Place a piece of waxed paper or paper towel under the cooling rack for easier clean up from the dripping glaze.

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