Sour Cream Cake Donuts
Yield: 20 donuts
Ingredients
2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 1/2 cups sour cream
3 eggs, room temperature
3 Tbsp butter, melted
Directions
1. Preheat oven to 400°F. Spray donut pan with nonstick cooking spray; set aside.
2. In large bowl, combine flour, sugar, baking powder, salt, baking soda, and nutmeg. In medium bowl, whisk together sour cream, eggs, and butter. Add sour cream mixture to flour mixture; stir until just combined.
3. Fill gallon-size Ziploc bag with dough; seal closed. Snip corner off of bag. Pipe dough into each donut cup, filling approximately 2/3 full.
4. Bake 8-10 minutes, or until tops of donuts spring back when touched. Let cool in pan on cooling rack for 5 minutes. Remove donuts from pan to wire rack.
5. Finish donuts with chocolate or vanilla glaze, cinnamon sugar, or store-bought frosting. Donuts are best served fresh!
Chocolate Glaze
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/4 cup corn syrup
2-3 tsp hot water
In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until glaze is thick and smooth. Add another teaspoon water if glaze is too thick. Use immediately to glaze donuts.
Vanilla Glaze
2 cups confectioners’ sugar
3 Tbsp milk
1 tsp vanilla extract
In small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.
Cinnamon Sugar
1/4 cup granulated sugar
2 Tbsp ground cinnamon
2 Tbsp butter, melted
In shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.
Recipe adapted from Wilton.
