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

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!


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