Try this Baked Sour Cream Doughnuts recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, combine 3-1/2 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 1/4 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 1/2" thickness and cut out with 2-1/2" doughnut cutter. Transfer to the prepared baking sheets, ensuring that you leave at least 1" between doughnuts. Brush with the remaining 1/4 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
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 19 | ||
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Calories: 237 | ||
Calories from Fat: 69 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 125.2mg | 39 % | |
Sodium 451.9mg | 16 % | |
Potassium 88.2mg | 2 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 35.6g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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