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.
Buhbyes!
Looking for more deliciousness?
Hershey's Kisses Chocolate Stuffed Pancakes
Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting
Golden Oreo Salted Caramel Mini Cheesecakes
Classic Sour Cream Baked Donuts
Ingredients
- 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
Instructions
- 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.
My 9yo proclaimed; "these donuts are from heaven!" Spouse declared; "pin it!", (highest praise). Moist but not dense.Due to allergies: subbed in coconut oil and gluten free flour (King Arthur 1 for 1), omitted cinnamon, doubled vanilla (cuz' it's delicious!), didn't need the milk. Baked in a silicon full size donut mold, lightly swiped with coconut oil, for 18 min, came out perfect golden brown. If using silicon, I recommend removing donuts from mold immediately to a wire rack (I used an offset frosting spreader), otherwise donuts will get soggy. Added butter vanilla bakers emulsion to the glaze and 2 drops of almond extract.Going to try the chocolate version a previous commenter mentioned next. Thank you for an excellent recipe! 🙂
I'm so glad everyone in your family enjoyed this recipe BeeDee! 🙂
its a very good recipe.. but i would say its more of a muffin texture than a donut texture.. still good though
I made these with Cocoa by taking 2 tablespoons of flour out and adding 2 tablespoons of Cocoa...yum! Great, fast, easy recipe! Thank you!
These were great, taste good but not close enough to sour cream donuts for me. Definitely should use nutmeg instead of cinnamon if you want closer to sour cream donuts flavour. Looking at them not as sour cream donuts they are delicious! I did lines instead of donuts so I can have smaller portions and it worked out great!
It is WAY too easy to bake homemade donuts. These were great (and I’m in trouble now)!
Glad you enjoyed them Jessica!! 🙂
Just made the donuts and already ate one!! So delicious..thanks for sharing the recipe!!
I made these this morning and my kitchen smells amazing while their baking. I opted to make 6 using a silicone donut pan I baked mine for 18 minutes to get that golden brown color. They are ginormous so next time I'm going to make eight! They were super easy to put together I used a cookie dough scooper to get the batter in the pan and didn't need to add any milk to thin it out.
Thanks for the great recipe! 💞
Just made these! They are simple to make and oh so yummy!!!!!!!!!!!!!
Yay! I'm so glad you liked them 🙂
Why 8., when most donut pans have 6 holes?
My donut pan has 12 cavities so I guess it just varies by pan
Do these have to be refrigerated because of the icing? If you don't use icing can they be left out in a container?
They can be kept at room temperature for 1-2 in an airtight container without icing. Hope this helps!
My batter wasn't thick, but not thin either. Hard to pipe out of pastry bag, but I got it done, can't wait to try these, house smells lovely. Oh I added some nutmeg instead of cinnamon due to family food allergy.
Made a batch this afternoon and they were wonderful and went fast!
Can I use buttermilk in the recipe will it change the taste that much?
I haven't tested the recipe with buttermilk, but yes, you can try. It will add a slight tang to the taste. If you do try it with buttermilk, please let me know how it turns out! Thank you 🙂
I used buttermilk and it just added to the slight tang of the sour cream.
Woooops....just made these...they're in the oven when I realized I never added sugar...I was following the directions which didnt say add sugar. Darn! Hopefully the glaze will sweeten them up!
OMG Jill I'm really sorry about this...I've updated the recipe now, but I hope the donuts turned out okay, the glaze was quite sweet! Once again, so sorry for the mistake! Thanks for letting me know.
I would love to stuff my face with these crazy good looking donuts too! I cannot believe it is so easy to make them. Saved to try!