Classic Sour Cream Baked Donuts and a tall cold glass of milk. I think this is what breakfast dreams must be made of. And now you can have donuts for breakfast too without running to the donut shop early in the morning, or worse deep frying them home.
Because this is the easiest (not to mention super delicious) donut recipe on earth. I’m not kidding. It’s even easier than making cupcakes, or brownies.
You just mix the wet ingredients together, then add in the dry in ingredients, and everything is mixed up in just one bowl. Seriously it just takes 10 minutes to whip up the easy batter, and the donuts only take 15 minutes to bake!
Isn’t that amazing? I surely think it is.
This was my first time making donuts, so I started off with an easy recipe. But I can’t wait to try other varieties…maybe I’ll make double chocolate donuts next time. 😉
If you don’t have a donut pan, I highly recommend you get one. I used this one by Wilton. It’s not expensive at all and you can make donuts all the time at home.
Not sure if that is good thing, though, for our waists?
Well, we all know our taste buds would thank us, hehe.
The donuts have a soft and light crumb, and so so delicious! The cinnamon adds a very nice flavour to these donuts so don’t skip it!
And now I have to go do some important work. Like stuff-my-face-with-these-donuts work.
Looking for more deliciousness?
Classic Sour Cream Baked Donuts
- 1/2 cup full fat sour cream
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1-2 tablespoons milk optional
- For The Glaze:
- 1 1/4 cups powdered sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
For the Donuts
Preheat the oven to 350F/175C. Lightly grease a donut pan with oil.
In a medium sized bowl combine the wet ingredients: 1/2 cup full fat sour cream, 1 large egg, 1/2 teaspoon vanilla extract and 1/4 cup vegetable oil and 1/2 cup sugar. Whisk until fully incorporated.
Add in the 1 cup all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon powder, 1/4 teaspoon salt. Mix together until fully incorporated and a thick batter is formed. If you feel the batter is a bit too thick, then add 1-2 tablespoons of milk. However, the batter should be on the thick side, and not very thin.
Using a tablespoon, spread the batter evenly in each donut cavity. Alternatively you can pipe the batter into the donut cavities. I did not fill the donut cavities all the way up to the top, so I was able to get 8 donuts from this batter. However, if you want bigger donuts then you can fill the cavities till about full, but the donut holes will be slightly closed up if you do so.
Bake for 12-15 minutes, until the donuts are golden brown and springy to touch. Remove from oven and let cool in the pan for 10-15 minutes, and then remove the donuts from the pan.
For the Glaze:
Combine the 1 1/4 cups of powdered sugar, 1/4 cup milk and vanilla extract in a medium sized bowl. After the donuts have come to room temperature, dip each donut into the glaze and cover completely. Place on a baking rack so that excess glaze can be dripped.
The donuts can be stored upt o 3-4 days in the fridge in an airtight container.