Vanilla Bean Sour Cream Doughnuts

Recipe and photo courtesy of Curly Girl Kitchen

Serves

6 doughnuts

Equipment

Measuring Spoons

Measuring Cups

Standard cake doughnut pan

Mixing bowl(s)

Zip top bags

Cook Time

 15m

Ingredients 

½ cup sour cream 

½ cup sugar

¼ cup vegetable oil 

1 egg

1 vanilla bean 

1 cup flour 

½ tsp baking soda

¼ tsp salt 

Pinch of nutmeg

Powdered sugar for garnish

Instructions

1. Preheat the oven to 350. Spray a standard cake doughnut pan with non-stick spray.
2. In a bowl, whisk together the sour cream, sugar, oil, egg, and half of the vanilla bean seeds. In a separate bowl, combine the flour, baking soda, salt and nutmeg. Add dry ingredients to the wet and stir just until combined.
3. Spoon batter into a zip-lock bag. Snip an inch off one of the corners of the bag and pipe the batter into the doughnut pan.
4. Bake for 12-14 minutes until golden and puffy, and a toothpick inserted comes out clean. Cool doughnuts in the pan for 5 minutes then turn out onto a wire rack.
5. Place the powdered sugar and the remaining vanilla bean seeds in a spice grinder or small food processor. Pulse a couple of times to infuse the powdered sugar with the vanilla beans.
6. Dust the doughnuts with the powdered sugar and serve warm.