Donuts (or doughnuts, if you prefer) are present in cultures throughout the world, on nearly every continent. Some are strongly associated with holidays, like the pre-Lenten Polish paczki or the Hanukkah sufganiyot, while others, like the beignet of New Orleans, are hallmarks of regional cuisine. Whether baked for fried, glazed or filled, these treats are incredibly popular.
This recipe is slightly adapted from one that I found on the Semisweet Sisters blog, and I incorporated more vanilla than the original and changed the glaze. If you’re curious about the incorporation of nutmeg, fear not: the recipe really does need it, as it adds interesting dimension to the vanilla flavor.
These treats could certainly be glazed with any variety of glaze or icing, but I chose to present two simple options, including a vanilla icing and a maple icing, which appear below. Next time, I’ll thin these out and make them very drizzly, as literal glazes, instead of putting them on thickly like I did here. The donuts themselves have a great flavor that really doesn’t need much enhancement!
- 1/2 cup sour cream
- 1 egg
- 1/4 cup canola oil
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
Preheat oven to 350 degrees.
Spray a 6-well donut pan with baking spray.
In a medium bowl, combine sour cream, egg, canola oil, sugar, and vanilla. Whisk together with a fork, then add flour, baking soda, salt, and nutmeg and stir well until completely combined.
Fill a pastry bag with batter and pipe into prepared donut pan, filling about 3/4 full; you will have enough batter for 6 generously-portioned donuts.
Bake for 14 minutes, until tops spring back when touched and a cake tester comes out clean.
Remove donuts from pan immediately and place on a wire rack to cool completely before glazing.
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- About 1 1/2 tablespoons milk
Combine powdered sugar and vanilla in a small bowl; slowly add milk, mixing well to achieve a thick glaze. Dip donuts in glaze and allow to set slightly before serving.
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
- 2 tablespoons maple syrup
- About 1 tablespoon milk
Combine powdered sugar, vanilla, and maple syrup in a small bowl; slowly add milk, mixing well to achieve a thick glaze. Dip donuts in glaze and allow to set slightly before serving.