Sour Cream Baked Doughnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups buttermilk pancake mix (not complete)3 tbsp brown sugar½ teaspoon ground nutmeg½ cup low-fat sour cream1 tsp vanilla1 large egg, beaten until light and frothy¼ cup granulated sugar¼ teaspoon ground cinnamon
Preheat oven to 425F. Spray baking sheet with cooking spray.
Mix pancake mix, brown sugar and nutmeg until well blended.
Stir in sour cream, vanilla and egg.
Place dough on lightly floured surface; knead 1 minute.
Roll dough to ½ inch thickness. Cut with floured 2” doughnut cutter.
Repeat rolling and cutting with dough scraps until all of the dough is used.
Bake 10 to 12 minutes, or until golden brown.
Mix remaining sugar and the cinnamon in shallow dish; set aside.
Spray both sides of hot doughnuts with cooking spray (or brush with melted butter).
Press lightly into sugar mixture; turn to evenly coat both sides.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Mix pancake mix, brown sugar and nutmeg until well blended.
Stir in sour cream, vanilla and egg.
Place dough on lightly floured surface; knead 1 minute.
Roll dough to ½ inch thickness. Cut with floured 2” doughnut cutter.
Repeat rolling and cutting with dough scraps until all of the dough is used.
Bake 10 to 12 minutes, or until golden brown.
Mix remaining sugar and the cinnamon in shallow dish; set aside.
Spray both sides of hot doughnuts with cooking spray (or brush with melted butter).
Press lightly into sugar mixture; turn to evenly coat both sides.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 2.0 g
- Cholesterol: 26.0 mg
- Sodium: 184.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.4 g
- Protein: 3.0 g