Ingredients
Donuts
- 1.5 cups all-purpose flour 180 g, spooned and leveled
- 0.5 cup granulated sugar 100 g
- 1.5 tsp baking powder about 6 g; brand weights vary
- 0.25 tsp fine salt about 1.5 g
- 0.25 tsp ground nutmeg about 0.5 g
- 1 large egg
- 0.5 cup full-fat sour cream 120 g
- 0.25 cup whole milk 60 ml
- 3 tbsp unsalted butter 42 g, melted and cooled
- 1 tsp vanilla extract
- 1 tsp neutral oil for greasing the pans
Vanilla glaze
- 1 cup powdered sugar 120 g
- 2 tbsp whole milk 30 ml
- 0.5 tsp vanilla extract
Equipment
- Two 6-cavity standard donut pans, about 3-inch rings
- Two mixing bowls
- Whisk
- Silicone spatula
- Piping bag or zip-top bag
- Wire cooling rack
- rimmed sheet pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease two standard 6-cavity donut pans with the neutral oil.
- Whisk the flour, granulated sugar, baking powder, salt and nutmeg together in a bowl. In a second bowl, whisk the egg, sour cream, 1/4 cup milk, cooled melted butter and 1 teaspoon vanilla until smooth.
- Fold the wet mixture into the dry ingredients just until the flour disappears. Do not beat smooth or taste the uncooked batter. Transfer to a piping bag and divide between the pans, filling each cavity about two-thirds full.
- Bake for 12–15 minutes, rotating the pans if your oven browns unevenly. The tops should spring back lightly and a toothpick should come out without wet batter. Baking time varies with pan size.
- Cool in the pans for 5 minutes, then turn out gently onto a rack set over a rimmed sheet pan. Let cool completely before glazing.
- Whisk the powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla into a smooth glaze. Dip the top of each cooled donut, let excess drip off, and place on the rack until the glaze settles.
Nutrition
Calories: 190kcalCarbohydrates: 31gProtein: 3gFat: 5.5gSaturated Fat: 3.2gCholesterol: 30mgSodium: 120mgSugar: 19g
Notes
Contains wheat, milk and egg. Do not taste raw batter. Refrigerate the cooled milk-glazed donuts in a covered container within 2 hours (1 hour above 90°F / 32°C) and use within 3 days. Freeze unglazed rings for longer storage; thaw in the refrigerator and glaze after thawing. Timing varies with pans and oven. Nutrition is an estimate per donut, assuming 12 donuts and all glaze retained. Actual values vary with ingredient brands, portion size and glaze left in the bowl.