Ingredients
Method
For the donuts:
- Preheat the oven to 180° C. Grease with a little butter or oil spray a mold for 12 donuts or two molds for 6 donuts, with cavities of approximately 9 cm in diameter.
- In a medium bowl, sift the flour with the baking powder, baking soda, salt and cinnamon powder. Mix with a spoon and set aside until needed.
- Separately, in a large bowl add the sugar with the egg, oil, sour cream (or Greek yogurt) and vanilla extract. Beat with a balloon whisk for 1 minute until smooth and homogeneous.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture.
- Once the mixture is ready, with the help of a rubber spatula, place it in a piping bag or ziploc bag without duya. With scissors or a knife cut the tip of the pastry bag or ziploc bag and carefully pour the mixture into each cavity of the donut mold, filling each one to 3/4 of its capacity. With these quantities you should get 12 donuts in total.
- Bake the donuts at 180° C for approximately 12 minutes or until they are lightly browned and a wooden toothpick comes out clean. Once ready, remove the donuts from the oven and let them cool for 5 minutes before decorating them.
To finish:
- Place the sugar with the powdered cinnamon in a medium bowl and mix with a spoon so that they are very well integrated.
- Brush each donut with a little of the melted butter using a kitchen brush and then dip them in the cinnamon sugar mixture so that they are completely covered. This step can be repeated twice to make the doughnuts more sugary.