Step 1

Preheat oven to 350°F (177ºF). Spray a donut pan with non-stick spray. Set aside.

Step 2

Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.

Step 3

Whisk the egg, brown sugar, buttermilk, and sour cream together until smooth.

Step 4

Add the melted butter and vanilla, whisking until fully combined.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. The batter will be very thick.

Step 6

Pipe the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease.

Step 7

Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling ⅔ – ¾ of the way full.

Step 8

Bake for 9–10 minutes or until the edges are lightly browned.

Step 9

Allow to cool for about two minutes and turn out onto a wire rack set on a large piece of parchment paper or on a baking sheet.

Step 10

Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack.

Step 11

Allow donuts to cool down until you can handle them.

Step 12

Stir all ingredients together until smooth and well combined.

Step 13

Dip donuts and place on a wire rack set over a baking tray to catch the excess glaze.

Step 14

Serve immediately.