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