Baked Sour Cream Donuts
By Lizzie on May 30, 2020
Hi my fellow bakers! Wow, so much has happened since my last post. Who would’ve known that we would be in the middle of a pandemic, and be quarantining at home for the last few months? I know what an incredibly stressful time this has been for us all, and I want you to know that I am thinking of you 💕
In the midst of this chaos, would you believe that we finally sold our home? We are both super excited and a little nervous about our next adventure and where it may lead. If all goes as planned, we will be leaving our home of 10 years and renting a beautiful home at the beach for the next year. Then our next mission is to decide if we want to stay in Florida, or if we will move out of state. Lots of changes, emotions, anxiety, and the thrill of the unknown awaits us.
The past few months, the greatest stress relief for me has been losing myself in my baking. My latest recipe creation is a collaboration with Organic Valley and I know you all will love it. I have so much love for this incredible company and can’t say enough about the quality of their dairy products. They are a staple in my fridge and an essential part of all of my recipes!!
My baked sour cream donuts are so sweet, fun to make and would be the perfect treat to create with your little ones!
Sending you all lots of love, peace and good health. ❤️
Look at all of these beautiful Organic Valley products!
I love Organic Valley Ultra Milk!
These Organic Valley omega-3 large eggs provide more than twice as many omega-3 fatty acids as regular eggs!I tasted way too much of this batter before it went into the donut pans.
Pro-tip: use a plastic food storage bag with the end cut off to pipe your donut batter into the pans.Look at how pretty these are! And they are baked, not fried!
Organic Valley heavy whipping cream is perfect for this vanilla cream glaze!
Dunk the cooled donuts into the delicious glaze!
Now, use your favorite sprinkles to decorate the tops, while the glaze is still wet.
Rainbow sprinkles for Pride-Month!
I used five different kinds of Sprinkle Pop Shop sprinkles.How cute are these?This one was so cute that it deserved its own little stand. 🙂
Baked Sour Cream Donuts
Makes : 13-14 donuts Prep time: 20 minutes Bake time: 8-9 minutes
2 and 2/3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup of granulated Dixie Crystals sugar
1/2 cup Organic Valley whole milk
1/2 cup Organic Valley sour cream
2 large Organic Valley eggs
1/2 cup softened Organic Valley unsalted butter
2 1/4 teaspoons pure vanilla extract
2 cups of Dixie Crystals confectioners sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
8 tablespoons Organic Valley heavy cream
Heat your oven to 425 degrees. Spray two donut pans with non-stick spray and set aside.
In the bowl of your stand mixer, cream together the butter and sugar, until light and fluffy.
Add in the eggs one at a time, and beat until combined.
Add in the vanilla, sour cream and milk and mix until combined.
In another bowl, whisk together the flour, salt, baking powder and baking soda.
Slowly add in the flour mixture and mix until just combined. Be careful not to over mix, or your donuts will be tough.
Place the batter into your piping bag (or plastic bag) and cut off about half an inch off the bottom.
Pipe the batter into the prepared pans about 3/4 of the way full.
Place both pans in the oven and bake for 8-9 minutes, until lightly golden brown.
Be careful not to over bake the donuts, or they will be dry!
Remove the donuts while they are still warm onto a baking rack, and let them cool completely.
Make the glaze
Add all glaze ingredients into a medium sized bowl, and whisk until smooth.
Dunk the cooled donuts into the glaze, and place on a baking pan or wire rack to catch excess glaze.
Quickly decorate with sprinkles so they adhere to the glaze.
Store the donuts in an airtight container for a day or two.