Doughnuts Baked Sour Cream

DOUGHNUTS
3 ½-4 c flour(½ whole wheat, ½ better for bread)
2 ts baking powder
1/2 ts baking soda
3/4 ts salt
1 ts cinnamon
1/2 ts nutmeg
½ c egg substitute
1/2 c sugar
1/4 c EVO oil
1 c sour cream
BRUSH ON TOPPING
1/4 c butter; melted
GLAZE
1 1/2 c confectioners' sugar; sifted
1 tb warm water
2 tb 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 EVO 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. 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.