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Sour Cream Doughnuts (baked)

Source of Recipe

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Sour Cream Doughnuts (baked)

Cooking Light - November 2015 - Sidney Fry, MS, RD,
Serves 10 (serving size: 1 doughnut)
Total time: 40 Minutes

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

Preparation:
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.

One doughnut equals: 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; Sodium 156 mg