I have found my love for bake cake doughnuts, they’re delicious and easier than fry ones. Making these are a breeze especially when you want to impress your family or friends. I decided on whipping up a batch of these bake doughnuts using sour cream. Sour cream added texture and gave me a more moist cake doughnut, plus I really didn’t want it to go to waste.
These doughnuts were quick and easy they only took about 12 mins to bake. I used a mini cake doughnut pan and baked the doughnuts in batches. They can be baked in bigger doughnut pans as well. I made 24 mini doughnuts, and cool them on wire rack before frosting them.
As these little gems cooled, I made two frostings for the doughnuts, a chocolate ganache and a vanilla bean glaze. I glazed each doughnut with each glaze and a mixture of the two. I also had some fun adding chocolate chips and sprinkles on top.
Vanilla Bean Sour Cream Cake Doughnuts
(recipe adopted from Curly Girl Kitchen)
½ cup sour cream, room temperature
½ cup granulated sugar
¼ cup vegetable oil
1 egg, room temperature
1 vanilla bean, split and seeds scraped
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Pinch ground nutmeg
¼ cup powdered sugar, for dusting
Preheat the oven to 350. Spray a standard cake doughnut pan with non-stick spray.
In a bowl, whisk together the sour cream, sugar, oil, egg, and half of the vanilla bean seeds. In a separate bowl, combine the flour, baking soda, salt and nutmeg. Add dry ingredients to the wet and stir just until combined.
Spoon batter into a zip-lock bag. Snip an inch off one of the corners of the bag and pipe the batter into the doughnut pan.
Bake for 12-14 minutes until golden and puffy, and a toothpick inserted comes out clean. Cool doughnuts in the pan for 5 minutes then turn out onto a wire rack.
Place the powdered sugar and the remaining vanilla bean seeds in a spice grinder or small food processor. Pulse a couple of times to infuse the powdered sugar with the vanilla beans.
Dust the doughnuts with the powdered sugar and serve warm.
Yields 6 doughnuts.
Note : I used a mini doughnut pan, I baked doughnuts in two batches. Best way to fill pans is to put batter in a pastry bag or ziploc bag and pipe it.
- 4.5 oz Bittersweet chocolate, chopped
- 1/2 Cup Heavy Cream
Add chocolate in a medium bowl. Bring cream just to a boil and pour over chocolate and whisk, cool slightly before using.
Vanilla Bean Glaze
- 1/2 Cup Confectioners Sugar
- 2-3 Tablespoons of water or milk
Add sugar into a medium size bowl add the liquid and whisk until you reach the consistency that you are looking for.
I made a glaze but you can just dust the sugar on top.