Baked Sour Cream Doughnuts
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Makes 19-20 doughnuts

Doughnuts:
3-1/2 to 4 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 t. cinnamon
1/2 t. nutmeg
2 large eggs
1/2 c. sugar
1/4 c. butter, melted
1 c. nonfat sour cream

Brush-on topping:
1/4 c. butter, melted

Glaze:
1-1/2 c. confectioners' sugar, sifted
1 T. warm water
2 T. 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.