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 Coloring from Whole Foods
Toppings: Pink Salt, Sprinkles & Unsweetened Coconut (or whatever else you like)

Grease a muffin tin and flour (tap off excess)

• Preheat over to 350
• Whisk dry ingredients in bowl (flour, baking powder, baking soda, nutmeg & salt)
• Whisk together wet ingredients in another bowl along with sugar (milk, butter, sour cream, eggs, vanilla) until frothy
• Add wet ingredients to dry ingredients
• Stir until mixed
• Pour batter into muffin tins
• Bake 15 minutes
• Let cool almost all the way
• Poke holes in the middle of each donut (I used a piping bag plastic tip)
• Pour glaze into separate bowls (depending on how many colors you need)
• Set up table for the kids (and/or grown ups) to decorate!