Baked Sour Cream Oven Donuts | The Cupboard Drawer Recipe Book

If you like the sweet cake style baked doughnuts, this recipe is for you. The sour cream gives it an adult sophistication coupled with the child like joy of a sweet treat. It goes best with a good old cup of coffee in the morning. It sort of brings back the memories of the old railroad car diner, where the waitresses all knew ya, (no matter how old you were), knew where you liked to sit, when you were likely to show up, and who won the games, and what you like to eat and drink. They would remember the day you went from drinking chocolate milk, with your doughnut, to coffee. They valued a ten cent tip from a newspaper boy, more than a fiver from the businessmen; and they hugged you like a mother when you came home on leave from overseas. Their names were Jill, and Peg, and Sue, and the guy over the grill was Jack, or Bud. They were everywhere in America, but no where in particular, for many of us in the military they were part of the definition of ‘my home town’. So here are some good memories via food that you can pass to a new generation, Do Enjoy…

Doughnuts

2 Cup Biscuit baking mix

¼ Cup Granulated Sugar

1 tsp ground Nutmeg

¼ tsp ground Cinnamon

½ Cup Dairy Sour Cream

1 Egg

Coating

½ Cup Granulated Sugar

1 tsp Ground Cinnamon

3 tbsp Butter melted

Creamy Glaze

1 Cup Powdered Sugar

1 tbsp Milk

½ tsp Vanilla

Preheat Oven to 425 Degrees

1. In a mixing bowl, mix together the Baking Mix, ¼ Cup sugar, nutmeg, ¼ tsp cinnamon, sour cream and egg until soft dough forms
2. Gently smooth the dough into a ball on a floured cloth covered board. Kneed ten (10) times, roll dough ½ inch thick (recommend marble rolling pin) Cut with floured 2 ½ inch doughnut cutter. Lift doughnuts carefully with spatula, and place 2 inches apart on an ungreased cookie sheet.
3. Bake for 8 – 10 minutes in the 425 Degree Oven, or until golden brown, Remove and let cool for 2-3 mins before glazing.

Coating – In a flat dish or pie pan mix the sugar and cinnamon, brush doughnut with the melted butter and dip in sugar mixture.

Creamy Glaze – In a small bowl mix the powdered sugar vanilla, and milk until smooth, add more milk to make it the consistency you desire. Dip the Doughnuts in the glaze.

Serve Warm

Yield 10-12 Doughnuts

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