This colorful take on the typical sour cream donut recipe is baked, not fried. This method results in a light and airy donut with all the yumminess of the original. Throw these together on the fly with a simple shortcut, funfetti cake mix, which is used in both the donut and the sticky, delicious glaze. Top with additional sprinkles for extra fun. The perfect recipe for a loved one’s birthday morning or for any other morning!
I feel like I haven’t posted a recipe in about a hundred years! Chai and I have been very busy since our graduation post (with more cake!). I was making insane amounts of money via my substantial CVS hourly wage. Not really. But it was some amount of money which is definitely better than NO money, right? And after resigning my cushy position as part time cashier, there was packing. So. Much. Packing. Who knew a galley style apartment kitchen could contain so much crap? Now Chai and I are officially moved back home with my folks. Hopefully, on a temporary basis as I look to make more money and apply to graduate school. Here is Chai surveying her new domain. And also this couch.
And now, back to the donuts.
A donut is a type of confectionary food using fried dough. While donut is a common spelling of the word these days, the original spelling dating back to 1809 is doughnut. Donut was first used in 1900 by writer George W. Peck. Doughnut is used internationally but donut seems to be an American word. Donuts are typically deep-fried with a flour-based dough. The two most common types of donuts are ring-shaped and filled, which has no hole and is injected with fruit preserves, cream, custard or other sweet fillings. A small spherical piece of dough may be fried as a donut hole. Other shapes include twists, ears and strips. After frying, donuts may be glazed, iced or topped with powdered sugar, sprinkles or other toppings. Other shapes include fritters, bars, twists and beignets (squares). Donut varieties are further divided into cake donuts, made with batter, and yeast-risen donuts, made with dough.
One theory of the origin of donuts holds that they were invented by Dutch settlers in North America in the 19th century. An ‘oliekoek’ meaning ‘oil cake’ was a sweetened cake fried in fat. American Hanson Gregory claimed to be the inventor of the ring-shaped donut. In 1847 (at just 16 years old) he created the new type aboard a lime-trading ship. Gregory was dissatisfied with the greasy twisted donuts and the raw centers of round donuts. So he punched a hole in the center of a round donut with the ship’s tin pepper box and later taught the technique to his mother. Elizabeth Gregory used the method along with a delicious dough using her son’s spice cargo of nutmeg, cinnamon and lemon rind. However, in 2013, another origin theory came about. A recipe for ‘dow nuts’ was found in a recipe book written in 1800 by Baroness Dimsdale. The recipe for a local delicacy known as Hertfordshire nuts was transcribed to her by a friend. Donuts are now widely popular and the first Friday in June is National Donut Day, celebrated in the United States. It was created by The Salvation Army in 1938 to honor their members, known as Doughnut Dollies who served donuts to WWI soldiers.
More Baked Donut Recipes:
Sour Cream Cake Batter Donuts
½ cup sour cream
¼ cup oil
1 large egg
1 teaspoon vanilla
1 ½ cups funfetti cake mix (This is about half of a regular size box. I added an additional ¼ cup of sprinkles to my batter but this is optional.)
1/8 teaspoon nutmeg
¾ cup powdered sugar
½ cup funfetti cake mix
4 tbsp heavy cream or milk
1 tsp vanilla extract
Beat together sour cream, egg, oil and vanilla until smooth.
Mix in cake mix and nutmeg.
Spoon into greased 6 cup donut pan.
Bake at 350° F for 10-12 minutes.
For glaze, whisk together all ingredients except additional sprinkles.
Brush or drizzle over cooled donuts.
Top with additional sprinkles.