Mix baking mix, granulated sugar and pudding mix in large bowl. Beat egg with whisk in medium bowl. Add sour cream, 1/3 cup milk, oil and vanilla; mix well. Add to dry ingredients; stir just until blended. (Batter will be stiff.)
Spoon into 6-compartment donut pan sprayed with cooking spray, filling each compartment 3/4 full; smooth surface.
Bake 10 to 12 min. or until toothpick inserted in center comes out clean and donut springs back lightly when touched. Cool in pan 10 min. Remove to wire rack; cool completely.
Mix powdered sugar and remaining milk. Dip tops of donuts in glaze; return to wire rack to let glaze set.
While glaze is still wet; sprinkle with toasted BAKER'S ANGEL FLAKE Sweetened Coconut and/or chopped PLANTERS Pecans.
Add more milk, 1 tsp. at a time, if needed to form a thick but pourable glaze.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.