Candied Almond Glazed Donuts -- baked, not fried

Baked donuts are the best! This is the latest recipe . . .
(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

1. Donuts: Mix sour cream, eggs, vanilla, oil and sugar in a large bowl.
   
2. Combine flour, soda, salt, and nutmeg in another bowl.
   
3. Add dry ingredients to wet and stir only until completely combined.
   
4. Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter. 
   
5. Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.
6. Remove from oven and let cool and few minutes before turning them out onto a cooling rack. 
   
7. 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.
   
8. Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.
   
9. Drop each donut into glaze, turn and drain.
   
10. Place on a cooling rack that has been placed on a sheet of wax paper to catch drips. 
11. Immediately sprinkle with Candied Almonds.
    

Recipe without photos . . .
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

1. Donuts: Mix sour cream, eggs, vanilla, oil and sugar in a large bowl.
2. Combine flour, soda, salt, and nutmeg in another bowl.
3. Add dry ingredients to wet and stir only until completely combined.
4. Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter. 
5. Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.
6. Remove from oven and let cool and few minutes before turning them out onto a cooling rack. 
7. 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.
8. Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.
9. Drop each donut into glaze, turn and drain.
10. Place on a cooling rack that has been placed on a sheet of wax paper to catch drips. 
11. Immediately sprinkle with Candied Almonds.