Baked Donuts (without a donut pan)
There is something so sweet, lighthearted and whimsical about donuts - kids and gown ups adore them alike. I adapted this recipe from one by Monika Hibbs in her new book (page 40). I love the addition of nutmeg and sour cream to the batter adds to the nostalgic taste. Since I do not own a donut pan and we selected this recipe to make unplanned, we had to improvise. We refrigerated the leftovers the following day, I thought they were even better because the dough gets dense, similar to that of a cake donut from Dunkin' Donuts.
Recipe (Makes one dozen) 2 Cups Flour 2 tsp baking powder 1/2 teaspoon sea salt
1/4 tsp baking soda
1/4 teaspoon nutmeg
1 cup cane sugar
1 cup whole milk
1/2 stick unsalted butter (melted and cooled)
1/4 cup sour cream
2 eggs (bring to room temp by placing in a bowl of warm water)
1 1/2 tsp organic vanilla extract
Glaze 1 cup confectioners sugar
3 or 4 tablespoons heavy whipping cream
1 teaspoon organic vanilla extract
Natural food coloring (such as Watkins Assorted Food Col…
Recipe (Makes one dozen) 2 Cups Flour 2 tsp baking powder 1/2 teaspoon sea salt
1/4 tsp baking soda
1/4 teaspoon nutmeg
1 cup cane sugar
1 cup whole milk
1/2 stick unsalted butter (melted and cooled)
1/4 cup sour cream
2 eggs (bring to room temp by placing in a bowl of warm water)
1 1/2 tsp organic vanilla extract
Glaze 1 cup confectioners sugar
3 or 4 tablespoons heavy whipping cream
1 teaspoon organic vanilla extract
Natural food coloring (such as Watkins Assorted Food Col…
