While these aren't like traditional beignets, they do have some beignet-like qualities and remind me of the rich, fanciful, butter-filled food of the South. Put some South in your mouth!!
Ingredients
1 box golden butter cake mix
1 stick butter, melted
2 eggs
½ cup full-fat sour cream
1 Tbsp vanilla extract
¼ tsp ground nutmeg
Powdered sugar
Instructions
Preheat oven to 350 degrees F. Liberally grease a 24-cavity donut hole pan with cooking spray. If you do not have a 24-cavity donut hole pan, grease a standard sized mini donut pan or even a mini muffin tin-- both will work just fine.
In a large bowl, combine the cake mix, butter, eggs, sour cream, vanilla & nutmeg until the mixture is blended and no large clumps remain. Using a cookie dough scoop, portion even-sized Tablespoonfuls of batter among each greased cavity. If using a mini donut pan, you can easily pipe the mixture into the cavities by filling a piping bag or Ziploc with the batter, snipping off a corner of the bag, and piping. Otherwise, for a mini muffin tin or the 24-cavity donut hole pan, the cookie dough scoop works perfectly.
Bake for approx. 8-10 minutes or until the tops are set and springy when touched. Do not over-bake! Allow the donuts to cool in the pan for about 5 minutes before gently removing to a wire rack.
Place a generous amount of powdered sugar (I usually start with about ½ cup) in a medium bowl. While donuts are still warm to the touch, add a couple donuts to the powdered sugar bowl and toss to coat with a spoon. If you're not super into powdered sugar, you can also sift some sugar onto the donuts if preferred. Serve!
Store any leftover donuts airtight at room temperature for up to 3 days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=6325