Baked Cinnamon Streusel Sour Cream Donuts

Makes: 15 to 18 donuts Prep time: 30 minutes Bake time: 12 to 14 minutes



1 cup sour cream

2/3 cup sugar

2 eggs

1 teaspoon best quality vanilla extract

1/2 cup canola oil

2 cups all purpose flour

1 teaspoon fresh baking soda

1/2 teaspoon salt

Streusel topping

1/2 cup unsalted very soft butter

1/2 cup brown sugar

2 cups all purpose flour

1 and 1/2 teaspoons cinnamon

Vanilla Cream Glaze

1 and 1/2 cups powdered sugar

6-8 tablespoons heavy cream or half and half (you may need a bit more if you use heavy cream)

1/2 teaspoon best quality vanilla


Preheat oven to 350 degrees.  You will need 3 non stick baked donut pans. ( See photos).  You don’t need to butter or spray the pans if they are non stick.  If you own ones that are not non-stick, butter or spray them with non stick spray.

To make the donut batter : In a large bowl, whisk together the sour cream, eggs, oil, vanilla, sugar, salt and baking soda.  Gently mix in the flour until it is completely incorporated.  Be careful not to over mix the batter.

Stand your piping bag up in a large cup so you can fill it with the batter.  Cut the tip off the piping bag and fill each donut mold 3/4 of the way full.

Make the streusel topping by combining all of the streusel ingredients in a medium bowl.  You can use a fork or your fingers.

Sprinkle the topping evenly over each donut.  They should be filled to the top after you add the topping.

Bake the pans for 12 to 15 minutes depending on your oven.  Remove them and let cool for 10 minutes before moving them to a cooling rack.

Combine all of the glaze ingredients in a small bowl using a whisk.  Add more or less cream depending on your preference.  You need the glaze to be loose enough to drizzle over the donuts, but not to be too thick or too runny, or they will soak into the donuts.

Glaze the donuts when they are completely cool.

If you have any leftovers, store them in an airtight container, or freeze them in a freezer bag.