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Ingredientes
- 3 1/2 c. All-purpose flour, (up to 4)
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 lrg Large eggs
- 1/2 c. Sugar
- 1/4 c. Butter, melted
- 1 c. Nonfat lowfat sour cream
- 1/4 c. Butter, melted
- 1 1/2 c. Confectioners' sugar, sifted
- 1 Tbsp. Hot water
- 2 Tbsp. Pure maple syrup
Direcciones
- In a large mixing bowl, combine 3-1/2 c. flour with baking pwdr, baking soda, salt, and spices; whisk to blend. Set aside.
- Combine the Large eggs and sugar in large bowl of food processor. Process till pale yellow and slightly thickened. Add in 1/4 c. of melted butter and lowfat sour cream; blend well. Add in dry ingredients; beat till 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 min.
- 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, ensuring which you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter.
- Bake 12-15 min, or possibly till lightly browned. Transfer to a cooling rack.
- When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend till smooth, then spread over the surface of each doughnut.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 113 | 33% |
| Total Fat 12.84g | 16% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 490mg | 20% |
| Potassium 87mg | 2% |
| Total Carbs 51.63g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 23.39g | 16% |
| Protein 5.29g | 8% |
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