Baked Sour Cream Doughnuts Recipe

• 3 1/2 c. All-purpose flour, (up to 4)
• 2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 3/4 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2 lrg Large eggs
• 1/2 c. Sugar
• 1/4 c. Butter, melted
• 1 c. Nonfat lowfat sour cream
• 1/4 c. Butter, melted
• 1 1/2 c. Confectioners' sugar, sifted
• 1 Tbsp. Hot water
• 2 Tbsp. Pure maple syrup

1. In a large mixing bowl, combine 3-1/2 c. flour with baking pwdr, baking soda, salt, and spices; whisk to blend.
2. Set aside.
3. Combine the Large eggs and sugar in large bowl of food processor.
4. Process till pale yellow and slightly thickened.
5. Add in 1/4 c. of melted butter and lowfat sour cream; blend well.
6. Add in dry ingredients; beat till a moist, stiff dough is formed.
7. Turn out onto a lightly floured surface.
8. Knead gently, working in additional flour to prevent sticking.
9. Dough should be soft and smooth.
10. Cover; let rest for 30 min.
11. Preheat oven to 425 degrees Fahrenheit (400 if using convection).
12. Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease).
13. Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter.
14. Transfer to the prepared baking sheets, ensuring which you leave at least 1" between doughnuts.
15. Brush with the remaining 1/4 c. melted butter.
16. Bake 12-15 min, or possibly till lightly browned.
17. Transfer to a cooling rack.
18. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl.
19. Blend till smooth, then spread over the surface of each doughnut.
20. Serve immediately.

allpurpose flour, baking pwdr, baking soda, salt, cinnamon, nutmeg, eggs, sugar, butter, sour cream, butter, confectioners, water, maple syrup

Taken from cookeatshare.com/recipes/baked-sour-cream-doughnuts-75683 (may not work)