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Sour Cream Doughnuts

Photo: Tara Donne; Styling: Alistair Turnbull

Hands-on time 20 mins
Total time 40 mins
Yield

Serves 10 (serving size: 1 doughnut)

The doughnut pan is a must. This $10 investment is worth a lifetime of healthier, oven-baked doughnuts. Find them at various kitchen stores or at amazon.com.

Ingredients

  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1 large egg
  • 1/2 cup plus 1 tablespoon light sour cream, divided
  • 1 teaspoon vanilla extract
  • 5.6 ounces whole-wheat pastry flour (about 1 1/4 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Baking spray with flour
  • 3 tablespoons powdered sugar
  • 2 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 172
  • fat 5.5 g
  • satfat 2.6 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 30 mg
  • iron 1 mg
  • sodium 156 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg, beating well. Beat in 1/2 cup sour cream and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, nutmeg, and cinnamon, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined.

  3. Spoon batter into a large zip-top plastic bag. Snip a small hole in 1 bottom corner of bag; pipe batter evenly into 10 doughnut cups coated with baking spray, filling about two-thirds full. Bake at 375° for 14 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

  4. Combine powdered sugar and remaining 1 tablespoon sour cream in a small bowl, stirring with a whisk until smooth. Drizzle evenly over doughnuts. Sprinkle evenly with nuts.