Baked Donuts

Baked Donuts

Our delicious donuts are baked in the oven, saving you the deep frying and the trans fats. Lilly Sour Cream makes the batter extra rich and tender.

Makes 6 donuts

1 teaspoon melted butter for pan
½ cup Lilly sour cream
1 large egg
1 teaspoon vanilla extract
¼ cup melted coconut oil
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 375 degrees F. Grease a 6-cavity donut pan with melted butter.

In a large bowl, whisk together the sour cream, egg, vanilla, oil and sugar.

Add the flour, baking soda and salt. Stir to combine.

Fill the donut pan with the batter. Bake for 10 minutes, or until the top is springy to the touch. Cool in pan for 5 minutes, then transfer to cooling rack to cool 10 more minutes.

To make the glaze, combine the milk and vanilla in a medium saucepan and heat over low heat until warm. Using a strainer, sift the powdered sugar into the milk mixture. Whisk slowly, until well-combined. Lower heat to a simmer – use the lowest heat possible. Dip the donuts into the glaze, one at a time, and set on a cooling rack (place the rack on a sheet of foil to catch the drippings). Allow the glaze to cool about 10 minutes before serving.

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