Baked sour cream doughnuts

19 -20 doughn

Ingredients

Quantity Ingredient
3½ cup All-purpose flour; (up to 4)
2 teaspoons Baking powder
½ teaspoon Baking soda
¾ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 larges Eggs
½ cup Sugar
¼ cup Butter; melted
1 cup Nonfat sour cream
¼ cup Butter; melted
1½ cup Confectioners' sugar; sifted
1 tablespoon Warm water
2 tablespoons Pure maple syrup

Directions

DOUGHNUTS

BRUSH-ON TOPPING

GLAZE

In a large mixing bowl, combine 3-½ c. flour with baking powder, baking soda, salt, and spices; whisk to blend. Set aside.

Combine the eggs and sugar in large bowl of food processor. Process until pale yellow and slightly thickened. Add ¼ c. of melted butter and sour cream; blend well. Add dry ingredients; beat until a moist, stiff dough is formed.

Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth.

Cover; let rest for 30 minutes. Preheat oven to 425 degrees Fahrenheit (400 if using convection).

Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease).

Roll the dough to a ½" thickness and cut out with 2-½" doughnut cutter.

Transfer to the prepared baking sheets, ensuring that you leave at least 1" between doughnuts. Brush with the remaining ¼ c. melted butter.

Bake 12-15 minutes, or until lightly browned. Transfer to a cooling rack.

When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend until smooth, then spread over the surface of each doughnut.

Serve immediately.

Posted to Bakery-Shoppe Digest by Musique68<Musique68@...> on Apr 14, 1998

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