The idea of baked doughnuts has intrigued me for some time except that I really, really, really love any form of deep-fried dough. Actually, deep-fried anything excites me. So, when I finally ventured into the world of baked doughnuts, I had low expectations because how could a baked doughnut come even close to satisfying the craving for a sweet, deep-fried treat?
Boy, was I wrong. This baked doughnut recipe is fantastic, and I want to make it over and over again.
The recipe is super easy to throw together. No mixer required. It yields six baked doughnuts, which is the perfect number of doughnuts to make considering that they are best served the day they are made.
The doughnuts are cake-like, soft but slightly dense on the inside, and lightly crispy on the outside. Coating them with granulated sugar enhances their crispy texture. I definitely wouldn't use powdered sugar on these. I love the rougher texture the granulated sugar brings.
This recipe, adapted from here, is simply flavored with just a splash of vanilla and a hint of nutmeg. I opted to use vanilla extract instead of the recommended vanilla bean to be sure that the vanilla flavor came through. The flavors are perfect as is, but I can't wait to play some more with the recipe and try different spices or even some lemon zest.
Makes 6 doughnuts
- 1 cup (120 grams) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Pinch of nutmeg
- 1/2 cup (125 mL) full-fat sour cream
- 1/2 cup (112 grams) granulated sugar, plus more for coating the doughnuts
- 1/4 cup (~60 mL) vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- Preheat the oven to 350°F. Prepare six doughnut pans by greasing them with Pam or some vegetable oil. Place them on a rimmed baking sheet and set them aside for later.
- In a small bowl, whisk together the flour, baking soda, salt, and pinch of nutmeg. Set the dry ingredients aside.
- In a medium bowl, whisk together the sour cream, granulated sugar, vegetable oil, vanilla extract, and the egg. Switch to a spatula and stir in the dry ingredients.
- Fill a pastry bag (without a tip) with the batter and pipe it evenly among the prepared doughnut pans. The batter should reach about half way up the inside of each doughnut pan.
- Bake the doughnuts for 12–16 minutes until the top edges begin to turn golden brown.
- Remove the rimmed baking sheet from the oven and let the doughnuts cool for about 5 minutes before tossing them in the extra granulated sugar.