Baked Sour Cream Doughnuts

Directions

1. In a large mixing bowl, combine 3-1/2 c. flour with baking pwdr, baking soda, salt, and spices; whisk to blend. Set aside.
2. Combine the Large eggs and sugar in large bowl of food processor. Process till pale yellow and slightly thickened. Add in 1/4 c. of melted butter and lowfat sour cream; blend well. Add in dry ingredients; beat till a moist, stiff dough is formed.
3. Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth.
4. Cover; let rest for 30 min.
5. Preheat oven to 425 degrees Fahrenheit (400 if using convection).
6. Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease).
7. Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter.
8. Transfer to the prepared baking sheets, ensuring which you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter.
9. Bake 12-15 min, or possibly till lightly browned. Transfer to a cooling rack.
10. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend till smooth, then spread over the surface of each doughnut.
11. Serve immediately.