1 1/4cups(150g) all-purpose flourspooned and leveled
1/2Tbspbaking powder
1/4tspsalt
1/4cup(60mL) canola oil
1/2cup(153g) Eagle Brand Sweetened Condensed Milk
2Tbsp(25g) light brown sugarlightly packed
1large eggroom temperature
1tspvanilla extract
1/4cup(56g) sour cream
Glaze
1/2cup(40g) Dutch-process cocoa powderspooned and leveled
3/4cup(230g) Eagle Brand Sweetened Condensed Milk
Instructions
Preheat the oven to 425F (218C) convection (400F/204C conventional) and grease a donut pan. Combine the flour, baking powder and salt and set the dry ingredients aside.
Combine the oil, Eagle Brand Sweetened Condensed Milk, light brown sugar, egg, vanilla extract and sour cream until the mixture is completely smooth.
1/4 cup (60mL) canola oil, 1/2 cup (153g) Eagle Brand Sweetened Condensed Milk, 2 Tbsp (25g) light brown sugar, 1 large egg, 1 tsp vanilla extract, 1/4 cup (56g) sour cream
Fold in the dry ingredients just until the last streak of flour is combined.
Fill a piping bag with the batter and use it to fill the donut molds about 3/4 full. Bake for 8-9 minutes, just until they start to look golden and the center springs back when you press on it.
Remove the donuts from the oven and invert them onto a wire rack to finish cooling. Repeat this process with the rest of the batter.
To make the glaze, whisk the cocoa powder into the Eagle Brand Sweetened Condensed milk until fully combined. Take the donuts and dip the top half into the glaze and serve.
1/2 cup (40g) Dutch-process cocoa powder, 3/4 cup (230g) Eagle Brand Sweetened Condensed Milk