Ahhh…donuts! I grew up eating fresh delicious donuts from the Panaderia in my neighborhood, back home. Those donuts were a little different than the donuts you find on this side of the border. See, pan dulce (literally translates “sweet bread”) is not so sweet and neither are donuts. My favorite donuts were sprinkle with cinnamon sugar. That’s it.
I have tried too many donuts along the years but they’re just not the same, they feel like overly sweet impostors to me. Please don’t get mad, let me continue. My grocery store (which is the greatest grocery store of all times) like most grocery stores has a bakery and I never really bother to try their donuts until one day, it came to me in a vision (not really) “try the sour cream donuts”. I love anything sour cream, and since they didn’t have a think coat of icing or crazy filling, they we’re not pretentious you know, no sprinkles or artificial colors. To sum it up, they looked plain and simple, just the way I prefer my donuts. I was hooked! So here I go, searching the web for a good Sour cream donut recipe. I look at different sites and most of them were using the same recipe! must be good, right? Well, it is! and it is baked, even better. Of course I couldn’t leave the recipe alone, I played with it a little and gave it my personal touch. This recipe has a glaze ( which is optional of course) but I don’t get a tooth ache when I eat it so, the glaze it’s a plus. I made a lemon glaze for this recipe, I love anything lemon another plus.
So, let’s make some donuts and while we are at it, brew some coffee!
Start by spraying your donut pan with cooking spray.
Add the sour cream, sugar, oil, egg, and vanilla into a mixing bowl. I wanted to try something a little different, the red dots you see in the picture are vanilla butternut flavoring, it is pretty strong so, a little goes a long way. It gave a little richness to the donuts but if you
Whisk all the ingredients until you get a uniform batter.
Add the flour, salt and baking soda and mix again.
I started with a whisk, but soon I realized I could easily over mix the batter so, I switch to a spatula and gently stir everything together.
So, here it is. All combined. A few lumps are ok, dense donuts are not ok.
So, this batter makes about 8 donuts. try not to fill your donut pan, the more batter you use, the bigger donut you’ll get and the donut whole will be closed almost all the way. So, take my advice and don’t do like I did. I still think I could’ve use less batter on each donut. Bake the donuts for about 12 min.
After 14 minutes take them out and let them sit in the pan for a few minutes before getting the donuts out. You should have no problem getting them out if you grease the pan properly. Let them cool while you’re make the icing.
Mix the powder sugar, lemon juice, and lemon zest until smooth. Add one tablespoon of room temperature butter and mix until it is well incorporated in the icing.
I placed a piece of parchment paper under the cooling rack for easier clean up. You could ice both sides of the donuts but with this icing, I like one side better. The butter you put in the icing makes it richer and glossy, it looks beautiful when it sets.
Here you have them. They are delicious, lemony goodness! if you are not a fan of lemon you can totally leave it out and substitute for 4 tablespoons of milk but please, give these a try, they deserve it and you do to.
You want to make them now, don’t you? Recipe below!
Ingredients
- 1/2 cup sour cream
- 1 large egg
- 1/4 teaspoon vanilla butternut flavor (or 1/2 teaspoon vanilla extract)
- 1/4 cup canola oil
- 1/2 sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- -For The Glaze-
- 1 1/2 cup powder sugar
- Juice of 1 lemon
- zest of 1 lemon
Instructions
- Preheat oven to 350. Degrees and grease pan with cooking spray
- In a bowl, mix together the sour cream, egg, vanilla, canola oil and sugar
- Add flour, baking soda, and salt. Stir gently until well combined
- Fill donut pan with batter and bake for about 14 min. Remove from the oven and let it cool in the pan for about five minutes. Transfer to a cooling rack.
- To make the glaze, combine powder sugar, lemon zest and lemon juice in a small bowl and whisk until smooth.
- Add the room temperature butter and whisk again until is all combined.
- After the donuts are completely cool dip the pan side of the donut in the icing. Flip over and allow the icing to drip and set. Place a piece of parchment paper under the cooling rack to catch the drippings for easier clean up.
- If you want to dip both sides of the donuts you might want to add a little milk to the icing to make it thinner. I prefer on side only.
- Let the icing set and enjoy!
