(Half a recipe makes just six, depending on how much you put in each doughnut depression or make the full batch for a larger number.)
Note: To get a head start on the donuts—mix sour cream, eggs, vanilla, oil and sugar and store in refrigerator; mix all dry ingredients together and cover. When ready to bake, add the dry ingredient to the wet and proceed with step #5.
Other donut recipe on our site include:
Applesauce Baked Donuts with Maple Glaze
Glazed Pumpkin-Pecan Cake Doughnuts
Candied Almond Glazed Donuts Makes 12 to 15 donuts
Donuts
1 cup sour cream
2 large eggs
1 teaspoon vanilla
1/2 cup vegetable (canola) oil
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Candied Almonds
1/2 to 3/4 cup sliced almonds
2 to 3 tablespoons granulated sugar
Pinch or two of ground nutmeg
Glaze
2 1/2 to 3 cups sifted powdered sugar
About 1/2 cup milk (start with less and add more as needed to achieve glaze consistency)
1/4 to 1/2 teaspoon almond extract
- Donuts: Mix sour cream, eggs, vanilla, oil and sugar in a large bowl.
- Combine flour, soda, salt, and nutmeg in another bowl.
- Add dry ingredients to wet and stir only until completely combined.
- Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter.
- Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.
- Remove from oven and let cool and few minutes before turning them out onto a cooling rack.
- Candied Almonds: Add almonds, sugar and nutmeg to a stick-free skillet set on medium heat. Stir, watching carefully, just until the sugar is melted. Turn Candied Almonds out onto a sheet of wax paper or foil. Break up any larger pieces.
- Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.
- Drop each donut into glaze, turn and drain.
- Place on a cooling rack that has been placed on a sheet of wax paper to catch drips.
- Immediately sprinkle with Candied Almonds.
Candied Almond Glazed Donuts Makes 12 to 15 donuts
Donuts
1 cup sour cream
2 large eggs
1 teaspoon vanilla
1/2 cup vegetable (canola) oil
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Candied Almonds
1/2 to 3/4 cup sliced almonds
2 to 3 tablespoons granulated sugar
Pinch or two of ground nutmeg
Glaze
2 1/2 to 3 cups sifted powdered sugar
About 1/2 cup milk (start with less and add more as needed to achieve glaze consistency)
1/4 to 1/2 teaspoon almond extract
- Donuts: Mix sour cream, eggs, vanilla, oil and sugar in a large bowl.
- Combine flour, soda, salt, and nutmeg in another bowl.
- Add dry ingredients to wet and stir only until completely combined.
- Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter.
- Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.
- Remove from oven and let cool and few minutes before turning them out onto a cooling rack.
- Candied Almonds: Add almonds, sugar and nutmeg to a stick-free skillet set on medium heat. Stir, watching carefully, just until the sugar is melted. Turn Candied Almonds out onto a sheet of wax paper or foil. Break up any larger pieces.
- Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.
- Drop each donut into glaze, turn and drain.
- Place on a cooling rack that has been placed on a sheet of wax paper to catch drips.
- Immediately sprinkle with Candied Almonds.
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