Growing up sour cream donuts were my favorite donut, however it took a few years for me to master this donut recipe. See I don’t like most donuts out there, because they are fried. For some reason after having baked donuts, it’s hard for me to eat a friend donut. So all of my donut recipes I share with you, will  always be baked. I prefer the Wilton donut pan, I have a few of them and they last awhile.

Ingredients

• 1 ¼ cups sour all purpose flour
• ⅓ cup brown sugar
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ¼ nutmeg or two shakes 
• ⅔ sour cream room temperature
• 1 large egg room temperature
• 3 tbsp melted unsalted butter
• 1 tsp vanilla extract
• Chocolate Glaze-½ cup chocolate chips, 2 tbsp butter, 2 tsp corn syrup, 1 tsp water

Directions

1. Preheat oven to 350, spray donut pan with cavities
2. In a large bowl whisk together flour, brown sugar, baking powder, salt, baking soda and nutmeg
3. In a separate bowl whisk together the sour cream, egg, melted butter and vanilla
4. Add wet ingredients to the dry ingredients, mix until just combined
5. Scoop the batter into a freezer bag or piping bag, fill each donut cavity about ⅔ full, no more than ¾ full. Bake for 9 minutes
6. While donuts are cooling make the chocolate glaze
7. In a microwave safe bowl, add the chocolate chips, 2 tbsp butter, corn syrup and water. Melt in 30 second intervals, until melted
8. Dip each donut into the chocolate glaze and top with your favorite sprinkles

Tips & Recommendations

I use Ghirardelli chocolate chips, they melt the best. Donuts will stay fresh for 2 days or in the freezer without the glaze for 1 month. You can also dip in a vanilla glaze (powdered sugar and milk)

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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