I’m sharing a glazed sour cream donut from my Easy Baked Desserts collection, a baked recipe that takes under an hour and was created with my special donut pan #ad #sponsoredpost

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I never believed a baked donut could steal my morning until I made these glazed sour cream donuts. They come out pillowy with a crackly glaze that hides a tiny tang from the sour cream and a whisper of vanilla extract, and I kept telling myself there had to be a catch.

My special donut baking pan somehow makes them look like they belong in a real bakery but without the mess. This is my Easy Donut Recipe No Yeast take on a classic and yes I promise theyre simple enough for a weekday treat, youll be curious to try.

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Ingredients

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All purpose flour: main carb source, gives structure, low fiber unless whole grain.
Granulated sugar: pure carbs, makes donuts sweet, add tenderness and quick browning.
Large eggs: add protein, richness, help bind batter and give it lift.
Sour cream: tangy fat, keeps donuts moist, adds tender crumb slight tang.
Unsalted butter: adds rich flavor and fat, helps browning, makes texture silky.
Vanilla extract: small bit boosts flavor, makes donuts taste warmer n sweeter.
Baking powder and soda: leaveners, trap air so donuts rise light and tender.
Powdered sugar: fine sugar for smooth glaze, sweet, adds quick shine and sweetness.

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground nutmeg optional

2 large eggs room temp

3/4 cup sour cream room temp

1/4 cup whole milk room temp

1/4 cup unsalted butter melted and cooled

1 teaspoon vanilla extract

non stick cooking spray or vegetable oil

1 1/2 cups powdered sugar for glaze

3 to 4 tablespoons milk for glaze

1/2 teaspoon vanilla extract for glaze

pinch fine salt for glaze

How to Make this

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1. Preheat oven to 350°F and grease a donut pan well with non stick cooking spray or a little vegetable oil, set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg if using.

3. In another bowl beat 2 large eggs, then stir in 3/4 cup sour cream, 1/4 cup whole milk, 1/4 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract until smooth. Try to use room temp ingredients for a smoother batter.

4. Pour wet into dry and fold gently with a spatula until just combined, don’t overmix or the donuts get tough. A few small lumps are fine.

5. Transfer batter to a piping bag or a large zip top bag with a corner snipped off, or use a spoon, and fill each donut well about three quarters full. Do not overfill or they will run together.

6. Bake at 350°F for 8 to 10 minutes or until the donuts are puffed and spring back lightly when touched. Let them cool in the pan 2 to 3 minutes, then carefully transfer to a wire rack to cool a little more.

7. While donuts cool make the glaze: whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk (start with 3), 1/2 teaspoon vanilla extract and a pinch of fine salt until smooth. Add a little more milk if you want a thinner, glossy glaze.

8. When donuts are warm but not hot dip the tops into the glaze, tap off excess and put back on the wire rack over a sheet of parchment to catch drips. If glaze thickens while you work, whisk in a teaspoon of milk to loosen.

9. Let glaze set for a few minutes then enjoy. Leftovers store in an airtight container at room temp for 1 to 2 days, or freeze without glaze and glaze after thawing for best texture.

Equipment Needed

1. Donut pan (6 or 12 cavity), you’ll need it well greased
2. Oven, preheated to 350°F
3. Mixing bowls — one large for dry stuff and one medium for the wet
4. Whisk and rubber spatula for beating and gentle folding
5. Measuring cups and spoons (or a kitchen scale if you want it exact)
6. Piping bag or large zip top bag with a corner snipped, or a spoon to fill wells
7. Wire cooling rack and a baking sheet lined with parchment to catch drips
8. Small microwave safe bowl or small saucepan to melt butter and a fork or hand whisk to beat the eggs

FAQ

Q: Can I swap the sour cream for plain Greek yogurt? A: Yes, you can use Greek yogurt in a 1 to 1 swap. It gives almost the same tang and moisture, maybe a touch less rich. Make sure it is room temp so the batter mixes smoothly.

Q: Why do my baked donuts turn out dense? A: Most of the time it is overmixing or too much flour. Measure flour by spooning it into the cup and leveling, avoid packing. Use fresh baking powder, room temp eggs, and fold until just combined. Fill the pan about two thirds full and bake at 350 F until springy, usually 8 to 10 minutes.

Q: I dont have a donut pan, can I still make these? A: Yes. Use a muffin tin for a cake donut style, spoon or pipe the batter and bake about 12 to 15 minutes, they will be thicker. You can also pipe rings on parchment and bake on a sheet but they wont be perfectly round unless you practice.

Q: How do I get the glaze the right thickness? A: Add milk slowly, one tablespoon at a time, until the glaze is thick but pourable. If it gets too thin add more powdered sugar. Dip the top of cooled donuts and let excess drip off on a wire rack. A pinch of salt and the vanilla bring out the flavor.

Q: Can I make these ahead and freeze them? A: Yes, freeze unglazed donuts on a baking sheet until firm, then transfer to a sealed bag for up to a month. Thaw at room temp and warm slightly before glazing. I do not recommend freezing glazed donuts because the glaze can weep and get sticky.

Q: Best way to store and reheat leftovers? A: Store unglazed in an airtight container at room temp for up to two days. Glazed ones keep one day at room temp, or a few days in the fridge but texture will change. To refresh, microwave for about 8 to 12 seconds or warm in a 325 F oven for 5 to 7 minutes.

The Best Baked Donut Recipe Substitutions and Variations

All purpose flour: swap with a 1-to-1 gluten-free all purpose blend (with xanthan gum) — same cups, might be a tad more crumbly; or use cake/pastry flour for a softer, lighter donut, replace 2 tbsp per cup of AP flour with cornstarch, works great.
Eggs (2 large): use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, so 2 tbsp flax + 6 tbsp water total) for binding; or 1/4 cup unsweetened applesauce per egg for moisture (donuts will be a bit more tender); or a commercial egg replacer per package directions.
Sour cream (3/4 cup): plain full-fat Greek yogurt 1:1 for the same tang and richness; or buttermilk 1:1 but reduce the recipe milk slightly since it’s thinner; crème fraîche 1:1 if you have it.
Unsalted butter (1/4 cup melted): swap with neutral oil (canola or vegetable) 1:1 by volume; or melted coconut oil 1:1 (gives a hint of coconut); or use salted butter 1:1 and cut the added salt a pinch.

Pro Tips

– Weigh or spoon and level your flour. Cups can pack down and make the batter too dense, so if you have a scale use it, its way more accurate than eyeballing cups.

– Use room temp eggs, milk and sour cream. Cold ingredients make the batter seize or get lumpy and you wont get that light tender crumb, so take 20 to 30 minutes to warm them on the counter.

– Be gentle folding the batter, dont overmix. A few little lumps are fine, overmixing = tough donuts. Use a piping bag or zip-top with a corner cut and fill slowly so you dont overfill the wells, and tap the filled pan lightly on the counter to knock out big air bubbles.

– Glaze and storage hacks: dip when donuts are warm not piping hot so the glaze sticks but doesnt melt off, and thin the glaze with a teaspoon of milk at a time if it firms up. Leftovers freeze best unglazed, then thaw and glaze right before eating so they keep that fresh texture.

The Best Baked Donut Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a glazed sour cream donut from my Easy Baked Desserts collection, a baked recipe that takes under an hour and was created with my special donut pan #ad #sponsoredpost

Servings

servings

Calories

257

kcal

Equipment: 1. Donut pan (6 or 12 cavity), you’ll need it well greased
2. Oven, preheated to 350°F
3. Mixing bowls — one large for dry stuff and one medium for the wet
4. Whisk and rubber spatula for beating and gentle folding
5. Measuring cups and spoons (or a kitchen scale if you want it exact)
6. Piping bag or large zip top bag with a corner snipped, or a spoon to fill wells
7. Wire cooling rack and a baking sheet lined with parchment to catch drips
8. Small microwave safe bowl or small saucepan to melt butter and a fork or hand whisk to beat the eggs

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg optional
2 large eggs room temp
3/4 cup sour cream room temp
1/4 cup whole milk room temp
1/4 cup unsalted butter melted and cooled
1 teaspoon vanilla extract
non stick cooking spray or vegetable oil
1 1/2 cups powdered sugar for glaze
3 to 4 tablespoons milk for glaze
1/2 teaspoon vanilla extract for glaze
pinch fine salt for glaze

Directions

Preheat oven to 350°F and grease a donut pan well with non stick cooking spray or a little vegetable oil, set aside.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg if using.
In another bowl beat 2 large eggs, then stir in 3/4 cup sour cream, 1/4 cup whole milk, 1/4 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract until smooth. Try to use room temp ingredients for a smoother batter.
Pour wet into dry and fold gently with a spatula until just combined, don’t overmix or the donuts get tough. A few small lumps are fine.
Transfer batter to a piping bag or a large zip top bag with a corner snipped off, or use a spoon, and fill each donut well about three quarters full. Do not overfill or they will run together.
Bake at 350°F for 8 to 10 minutes or until the donuts are puffed and spring back lightly when touched. Let them cool in the pan 2 to 3 minutes, then carefully transfer to a wire rack to cool a little more.
While donuts cool make the glaze: whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk (start with 3), 1/2 teaspoon vanilla extract and a pinch of fine salt until smooth. Add a little more milk if you want a thinner, glossy glaze.
When donuts are warm but not hot dip the tops into the glaze, tap off excess and put back on the wire rack over a sheet of parchment to catch drips. If glaze thickens while you work, whisk in a teaspoon of milk to loosen.
Let glaze set for a few minutes then enjoy. Leftovers store in an airtight container at room temp for 1 to 2 days, or freeze without glaze and glaze after thawing for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 82g
Total number of serves: 12
Calories: 257kcal
Fat: 8.27g
Saturated Fat: 4.6g
Trans Fat: 0.04g
Polyunsaturated: 0.5g
Monounsaturated: 2.3g
Cholesterol: 48.1mg
Sodium: 200.5mg
Potassium: 55.7mg
Carbohydrates: 43.52g
Fiber: 0.54g
Sugar: 28.33g
Protein: 3.76g
Vitamin A: 229.5IU
Vitamin C: 0mg
Calcium: 27.3mg
Iron: 0.38mg

The Best Baked Donut Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Best Baked Donut Recipe Substitutions and Variations

Pro Tips