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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.

Sidney Fry, MS, RD
Recipe by Cooking Light November 2015

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Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 10 (serving size: 1 doughnut)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

172 calories; fat 5.5g; saturated fat 2.6g; mono fat 1.8g; poly fat 0.5g; protein 3g; carbohydrates 28g; fiber 2g; cholesterol 30mg; iron 1mg; sodium 156mg; calcium 65mg.
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