When it's raining cats and dogs and your kids are trapped in the house with nothing to do, whip out this quick and easy donut recipe to keep their little hands (and mouths) busy!
These donuts require no kneading and no rest time. And the best part? The sour cream and whole grains in this recipe are a whole lot healthier than the fried-and-sugar-dipped stuff!
Piping the sticky dough is a good job for older kids.
My younger one was able to do it too with a little help.
Out of the oven!
Mmmm... yummy frosting...
Doh! These pink ones remind me of the Simpsons.
I'm sure Homer would approve.
Time for those donut holes to get nice and glazed.
Warm donut holes stick to the glaze better.
This is so much easier to do with two forks than with fingers.
Remember to shake off the excess!
Now toss those donut holes into a bowl of sprinkles.
Everything tastes better with sprinkles... atleast in my opinion.
See how pretty?
Bet you can't eat just one!
Baked Sour Cream Donuts
Hands on: 20 min. Total: 40 min.
1/3 cup packed brown sugar
1/4 cup white sugar
2 tablespoons butter, softened
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups whole-wheat pastry flour (or regular cake flour)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon ground cinnamon (optional)
Flour baking spray
Mini donut pan
Donut hole pan
For the glaze:
1/4 cup powdered sugar
1 tablespoon milk
For frosted donuts:
1/2 cup powdered sugar, divided into 2 separate bowls
2 tablespoons milk, divided
2 tablespoons - 1/4 cup chopped nuts AND/OR
2 tablespoons - 1/4 cup colored sprinkles
1. Preheat oven to 375*.
2. Place brown sugar, white sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg, beating well. Beat in sour cream and vanilla. Put flour, baking powder, salt, nutmeg and cinnamon (if using), into a sieve to remove lumps. Add flour mixture to sugar mixture and beat at low speed just until combined.
3. Spoon batter into a large ziploc bag or pastry bag. Snip a small hole at one bottom corner and pipe batter evenly 2/3 of the way full into donut pans.
4. Bake at 375* for 12-15 minutes or until a toothpick pushed into the center comes out clean. Turn over onto a wire rack.
5. For the glaze, combine 1 tablespoon sour cream to 1/4 cup powdered sugar and mix until smooth. Using two forks, dip warm donuts or donut holes into glaze and turn over to coat completely. Gently shake off the excess and lay on a wire rack to harden.
6. To coat with sprinkles, shake off excess glaze and dip donuts or donut holes into a bowl of sprinkes and turn over to coat completely. Lay on wire rack to dry completely.
7. For frosting, combine 1/4 cups of powdered sugar and tablespoon of milk and mix until smooth. Add 1-2 drops of food coloring and mix well. Dip only the top of the donut into frosting and swirl gently to get even coverage. Lift up gently and lay face up onto a wire rack. Sprinkle liberally. Leave on wire rack to allow frosting to harden completely. About 20-30 minutes.