I think I’m losing my touch. When I first started law school, bringing in treats to class was a surefire way to make them disappear quickly. A short post on my section’s Facebook page, and I could get more people than cookies to come and take said cookies off my hands. It didn’t seem to matter what I baked; I had a willing audience.
However, this Thursday, something strange happened. I decided to bake on Wednesday, since I was spending the weekend up in Maine with only a wood stove at my disposal (and thus found out that while wood stoves are extremely effective heaters in small huts, they have the undesired effect of creating a sauna when you try to do so much as boil water). With 10am class on Thursday, a breakfast food seemed in order. So I made these doughnuts. And brought them to class. And no one would eat them.
It was terrible, and I will never again make a baked good for my computer programming class. I had to ashamedly carry around my Tupperware of doughnuts until my 1pm class, during which some of my former sectionmates gladly finished them off for me, at least partially saving my wounded pride.
That being said, these were quick, easy, and fluffy. If you like cakey glazed doughnuts and have a doughnut pan, these are for you!
First, in a large bowl, whisk together the sour cream, egg, vanilla extract, oil, and sugar. Add the flour, baking soda, nutmeg, and salt, and whisk to combine.
Spray a doughnut pan with cooking spray and spoon batter into each well. This recipe will make between 6 and 9 doughnuts depending on your filling style – I don’t like the ridge you get if you overfill this type of pan (I think it makes them look like sad muffin doughnuts), so I tend to underfill, and got 9. Bake at 350°F for 12 minutes, or until doughnuts spring back when touched. Remove to a wire rack to cool completely.
Meanwhile, whisk together the confectioners sugar, milk, and vanilla extract to create a glaze. Place a paper towel or wax paper under the wire rack. Dip each doughnut into the glaze and place back on the wire rack for glaze to set.Store in an airtight container when set. Find better classmates than mine to help you consumer them.
Old Fashioned Doughnuts
- 1/2 cup sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
For the Glaze:
- 1 1/4 cups confectioners sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- In a large bowl, whisk together the sour cream, egg, vanilla extract, vegetable oil, and sugar.
- Add flour, baking soda, nutmeg, and salt and whisk to combine.
- Spray doughnut pan with cooking spray and spoon batter evenly into each well.
- Bake at 350°F for 12 minutes or until doughnuts spring back when touched.
- Remove to wire rack to cool completely.
- To glaze, whisk together the confectioners sugar, milk, and vanilla extract in a small bowl. Dip each doughnut into the glaze and place back on wire rack, with wax paper under the rack.