This social distancing has got me all into baking right at the moment. I am doing good with supplies now, but all this nonsense baking has me worried that I might run out. You all know me, even though I teach about nutritious food, I also teach about not allowing yourself to feel deprived. And let’s face it, sometimes a donut just tastes delicious.
In fact, my family has a little tradition. Each Sunday after church, we stop and get a donut. Not only have the last couple of weeks taken us out of our church, it has also taken us away from our little treat after church.
I get the same donut each time, a cake donut. It’s like a two for one – cake and donut – all sweet cravings satisfied. I like all the cake donuts, chocolate, vanilla, blueberry – they are all my number one. However, if I could get my hands on a sour cream cruller…man, what a good day it would be. Sadly, I haven’t seen any of those around here – not fresh anyway. And there’s no point in eating a stale donut. The point is that it tastes good.
Since you’ve looked at the title, you already know I don’t fry these. The most important reason is, I don’t really fry anything – it’s not my style. And if we’re really going to get into it, frying is a little wasteful right now. I know I’m limited on supplies and the stores are having a hard time keeping up, so baking over frying should be the priority.
These are easy baking ingredients that you probably already have on hand and hopefully, you have one of these handy dandy donut pans – I love it!Print
Baked vanilla sour cream donuts
- Total Time: 22 minutes
- Yield: 12 donuts 1x
non-stick cooking spray
1/2 cup low fat or full fat sour cream do not use no-fat
1 large egg
1 teaspoon vanilla extract
1/4 cup canola oil
1/3 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
3/4 cup powdered sugar
1.5 tablespoons water
1/2 teaspoon vanilla bean paste optional
- Prep Time: 10
- Cook Time: 12