Donuts

• Preheat the oven to 350F (177C) convection and grease a donut pan with baking spray. If you only have one donut pan with 6 molds, you bake one batch at a time.
• Place the oil, sugar and eggs in a large bowl and whisk aggressively for 1-2 minutes until it's lightened in color.
  120 mL (1/2 cup) canola oil, 250 grams (1 1/4 cup) granulated sugar, 2 large eggs
• Add the sour cream and vanilla and whisk just until it's well combined.
  227 grams (1 cup) sour cream, 1 tsp vanilla extract
• Add the flour, baking powder, salt, cinnamon and nutmeg and fold just until there's no more streaks of flour.
  300 grams (2 1/2 cups) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp fine sea salt
• Use a piping bag to pipe the batter into the donut molds and bake for 10 minutes. Cool for a minute and then flip over onto the a wire rack or a pan.
• Toss the donuts in bowl or bag of powdered sugar until they're evenly coated. You can do this 2-3x if you want it more coated.*
  240 grams (2 cups) powdered sugar