So much sour cream.
Seriously, you should see the nearly literal vat of sour cream in my refrigerator right now.
We hosted a catered meal about a week ago, and I ended up with the leftovers in my fridge. I’m not complaining, mind you, because the meal was absolutely delicious, and I’m never going to complain about somebody else cooking something amazing for me.
But now, even after the rest of the goodies are gone, there’s the sour cream.
Not being one to let things go to waste if I can help it, I’m starting a sour cream series this week. I’m not sure quite how many weeks of recipes it will take for me to clean out the bowl, but I’m no quitter.
To kick it off, I decided to try out a recipe for some baked donuts that looked fantastic, and they turned out great.
The recipe comes from the blog “Semisweet Sisters.” You can find the original post at https://www.thesemisweetsisters.com/2014/09/03/baked-sour-cream-donuts-recipe/. I added extra nutmeg and vanilla in my version.
Sour Cream Donuts
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 1/4 vegetable or canola oil
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 heaping teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar
- 4 tablespoons milk
- 1/2 teaspoon vanilla
- Preheat the oven to 350 degrees. Prepare a donut pan by spraying the wells with cooking spray (I got seven large donuts out of my batch, for reference).
- In a mixing bowl, whisk the sour cream, egg, vanilla, oil and sugar until well combined.
- Whisk in the remaining donut ingredients until the mixture is smooth.
- Spoon the batter into the prepared donut tin.
- Bake for 12 to 15 minutes or until a toothpick stuck in the donuts comes out clean.
- Once the pan is cool enough to handle, remove the donuts and let them cool completely. Bake the rest of the batter if you still have some left.
- Once the donuts are cooled, prepare to glaze the donuts by lining your countertop with a large piece of waxed paper and setting a cooling rack on top. In a bowl, combine the powdered sugar, milk and vanilla for the glaze and mix well. You’ll want it thick enough to coat your spoon and thin enough that you can easily dunk the donuts into it.
- Dunk each donut fully to coat it in the glaze, and place them on the cooling rack so the glaze can set up.
- Once the glaze is dry, enjoy the donuts immediately or store them in an airtight container for later.
These were cake-y and not overly sweet. Even Joey, who tends to shy away from anything that’s overly sugary, really liked these. They are a fantastic pairing for a cup of tea or coffee for breakfast.
I must admit, I was a little disappointed that scooping a mere half cup of sour cream out of my bowl didn’t seem to make much of a dent, but I still have quite a few new recipes to try before I’m all done.
This piece first appeared in print on Oct. 13, 2022.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.