Skip to main content
FR
FR
Main Content
Photo for - Baked Sour Cream Doughnuts with Lime Glaze

Baked Sour Cream Doughnuts with Lime Glaze

Freshly baked doughnuts, like these tender citrus-kissed gems, will draw a crowd any time of day.

  • Yields: 12 doughnuts
  • Preparation: 30 minutes

Ingredients

  • 3/4 cup (175mL) GAY LEA - Gold Premium Sour Cream
  • 1 egg
  • 1 egg yolk
  • 2/3 cup (150mL) granulated sugar
  • 1/3 cup (75mL) vegetable oil
  • 1 tsp (5mL) vanilla extract
  • 1 1/4 cups (300 mL) all purpose flour
  • 3/4 tsp (4mL) baking soda
  • 1/4 tsp (1mL) ground nutmeg
  • 1/4 tsp (1mL) salt
  • 1 1/2 cups (375mL) icing sugar
  • 1 tsp (5mL) lime zest
  • 1/3 cup (75mL) lime juice

Instructions

  1.  Preheat oven to 350°F (180°C). Grease 12-cavity mini doughnut pan.
  2. In large bowl, whisk together sour cream, egg, egg yolk, sugar, oil and vanilla.
  3. Stir together flour, baking soda, nutmeg and salt; stir into sour cream mixture, 1/3 cup (75 mL) at a time, until combined.
  4. Pipe enough batter into each doughnut cavity to come halfway up side; bake in center of oven for 15 to 20 minutes or until golden and top springs back to the touch. Let cool in pans for 3 minutes. Transfer directly to rack; let stand until completely cooled.
  5. Stir together icing sugar, lime zest and lime juice. Dip cooled doughnuts into glaze, turning to coat both sides. Let stand on rack until glaze is set.
  • Use orange or lemon to make a citrus glaze if desired.

Ingredients

  • 3/4 cup (175mL) GAY LEA - Gold Premium Sour Cream
  • 1 egg
  • 1 egg yolk
  • 2/3 cup (150mL) granulated sugar
  • 1/3 cup (75mL) vegetable oil
  • 1 tsp (5mL) vanilla extract
  • 1 1/4 cups (300 mL) all purpose flour
  • 3/4 tsp (4mL) baking soda
  • 1/4 tsp (1mL) ground nutmeg
  • 1/4 tsp (1mL) salt
  • 1 1/2 cups (375mL) icing sugar
  • 1 tsp (5mL) lime zest
  • 1/3 cup (75mL) lime juice