Title: Baked sour cream doughnuts
 Categories: None
      Yield: 19 -20 doughn
 
MMMMM-------------------------DOUGHNUTS------------------------------
  3 1/2 c  All-purpose flour; (up to 4)
      2 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
      2 lg Eggs
    1/2 c  Sugar
    1/4 c  Butter; melted
      1 c  Nonfat sour cream

MMMMM----------------------BRUSH-ON TOPPING---------------------------
    1/4 c  Butter; melted

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  Confectioners' sugar; sifted
      1 tb Warm water
      2 tb Pure maple syrup
 
  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.