| DOUGHNUTS | | 3 12 cup All-purpose flour, (up to 4) | | 2 tsp Baking powder | | 1/2 tsp Baking soda | | 3/4 tsp Salt | | 1 tsp Cinnamon | | 1/2 tsp Nutmeg | | 2 lrg Eggs | | 1/2 cup Sugar | | 1/4 cup Butter, melted | | 1 cup Nonfat sour cream | | BRUSH-ON TOPPING | | 1/4 cup Butter, melted | | GLAZE | | 1 1/2 cup Confectioners' sugar, sifted | | 1 tbl Warm water | | 2 tbl Pure maple syrup |
| | In a large mixing bowl, combine 3-1/2 c. flour with baking powder, baking soda , salt , and spices ; whisk to blend. Set aside. | | Combine the eggs and sugar in large bowl of food processor. Process until pale yellow and slightly thickened. Add 1/4 c. of melted butter and sour cream ; blend well. Add dry ingredients; beat until a moist, stiff dough is formed. | | Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth. | | Cover; let rest for 30 minutes. | | Preheat oven to 425 degrees Fahrenheit (400 if using convection). | | Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease). | | Roll the dough to a 1/2 thickness and cut out with 2-1/2" doughnut cutter. | | Transfer to the prepared baking sheets |
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