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.