Sour cream donuts are cake-y, sweet and simple, with a light sugar glaze to really make them something special. Enjoy these for breakfast or as a dessert.
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.