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Ingredients
2 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
1 cup granulated sugar
2 ¼ teaspoons pure vanilla extract
2 cups confectioners’ sugar (for glaze)
Pinch of table salt (for glaze)
½ teaspoon pure vanilla extract (for glaze)
Directions
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Heat your oven to 425 F. Spray two donut pans with non-stick spray and set aside.
In the bowl or mixer, combine the butter and sugar, until light and fluffy.
Add in the eggs one at a time and beat until combined.
Add in the vanilla, sour cream and milk and mix until combined.
In another bowl, whisk together the flour, salt, baking powder and baking soda.
Slowly add in the flour mixture and mix until just combined. Be careful not to over mix, or your donuts will be tough.
Place the batter into your piping bag (or plastic bag) and cut off about half an inch off the bottom. Pipe the batter into the prepared pans about 3/4 of the way full.
Place both pans in the oven and bake for 8-9 minutes, until lightly golden brown. Be careful not to over bake the donuts, or they will be dry.
Remove the donuts while they are still warm onto a baking rack and let them cool completely. While donuts are cooling, make the glaze.
Add all glaze ingredients into a medium sized bowl, and whisk until smooth.
Dunk the cooled donuts into the glaze, and place on a baking pan or wire rack to catch excess glaze. Decorate with sprinkles so they adhere to the glaze.
Donuts can be stored in an airtight container for a day or two.
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