sarah
Sour Cream Baked Mini Donut
Sour cream donuts are a staple in the donut world, and these mini donuts live up to the hype. Even though they’re small, the creamy, tangy flavor of the sour cream and buttermilk helps these mini donuts pack a big taste!
INGREDIENTS
- 2 cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt 1 large egg
- 1⁄2 cup granulated sugar
- 1⁄4 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3⁄4 cup buttermilk
FOR ICING
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 11⁄2 cups powdered sugar
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
- Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
- Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
- Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
- Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.
