Preheat oven to 400F. Spray Wilton’s Perfect Results Non-Stick 20-Cavity Donut Baking Pan with vegetable pan spray. In a large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg. In a medium bowl, whisk together sour cream, eggs and butter. Add sour cream mixture to flour mixture; stir until just combined. Fill each donut cup approximately 2/3 full. Bake 8-10 minutes or until the tops of donuts spring back when touched. Let cool in pan for 5 minutes. Remove from pan. Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh. Makes about 20 donuts.
Donut Glazes: Chocolate Glaze 1 cup semisweet chocolate chips 1/4 cup (1/2 stick) butter 1/4 cup corn syrup 2-3 teaspoons hot water
In a medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until the glaze is thick and smooth. Add another teaspoon of water if the glaze is too thick. Use immediately to glaze donuts.
In a small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.
Cinnamon Sugar 1/4 cup granulated sugar 2 tablespoons ground cinnamon 2 tablespoons butter, melted In a shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.