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Baked Sour Cream Doughnuts

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 19 -20 doughn

INGREDIENTS

3 1/2 c All-purpose flour, up to 4
2 t Baking powder
1/2 t Baking soda
3/4 t Salt
1 t Cinnamon
1/2 t Nutmeg
2 Eggs
1/2 c Sugar
1/4 c Butter, melted
1 c Nonfat sour cream
1/4 c Butter, melted
1 1/2 c Confectioners' sugar, sifted
1 T Warm water
2 T Pure maple syrup

INSTRUCTIONS

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, ensuring that
you  leave at least 1" between doughnuts. Brush with the remaining 1/4
c.  melted butter.  Bake 12-15 minutes, or until 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 until smooth,  then spread over the surface of each
doughnut.  Serve immediately.  Posted to Bakery-Shoppe Digest by
Musique68 <Musique68@aol.com> on  Apr 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 155
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 32.4mg
Sodium: 184.9mg
Potassium: 34.4mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 5.4g
Protein: 3.1g


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