Preheat oven to 350 degrees F and grease donut pan thoroughly. I used non-stick cooking spray which worked well.
In a medium sized bowl, mix the above ingredients from flour through ground cloves. Whisk together to blend.
Using an electric mixer, blend butter and brown sugar together until fluffy. Add the egg and vanilla and continue beating until well blended.
Turn the mixer to low and alternately add sour cream and flour mixture. Mix until just combined. Batter will be thick.
Fill each cavity of the donut pan almost full. I found that a greased finger helped pat the dough in each space rather nicely.
Bake 12 to 15 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes. Turn out on a cooling rack to finish cooling.
Mix confectioners sugar, vanilla bean paste and 3 tablespoons milk together. Use more milk if it’s too thick. Either dip the top of the donut in the glaze or, as I did, use the whisk to stream the glaze across the top of each donut.