Baked Funfetti Donuts.

Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

When life throws you a curveball, you have 3 choices.

  • Let it define you.
  • Let it destroy you.
  • Let it strengthen you.

Or just eat sprinkles. So really, you have 4 choices.


Let’s stick to number 3 and number 4 today.

After quite the chaotic week, we are finally getting back to normal. My mom came to visit and helped us get organized, Kevin set up the office and living room, and the kitchen’s all ready for work. Jude even got some 50 degree weather sunbathing in.


All I wanted this morning was a donut with my coffee. It was time to test out my new oven, so rather than picking up a half dozen vanilla frosted with sprinkles, I baked a quick batch. And by quick, I mean super quick.

Good news! My oven, though slightly different from the last, works like a charm. If you bake for a living, that’s quite important.

Better news! These sprinkled, glazed donuts taste like an absolute dream come true.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

While they certainly don’t coincide with my “healthy january” plans, they’re still baked. Baked is better for your waistline than frying in a pot of oil, right?

Don’t worry, the double dip of glaze makes up for the baked part. Yep… I said double dip.

The recipe I used to make my baked donuts is similar to a donut recipe in my upcoming cookbook. So consider this recipe an early taste of Sally’s Baking Addiction Cookbook, ok? A glazed, funfetti preview of sorts.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

You’ll need a few everyday ingredients. Simple, easy, convenient things like milk, yogurt, sugar, and butter. There’s no mixer required at all, but you will need a donut pan. I bought my donut pan for $8. Worth every penny.

If you do not have a donut pan, you may use this recipe to make 8-10 muffins. The baking time will be approximately 18 minutes at the same oven temperature.

Let’s talk sprinkles. I like to use colorful jimmies. I often buy them at the store, but sometimes I order them in bulk here. They’re much cheaper that way.

Try not to use nonpareil sprinkles (the little balls) inside the donut batter because they will bleed and turn your batter purple and/or brown. I did, however, use a few nonpareil sprinkles to toss on top of the finished donuts. A little sprinkle “snow shower”, if you will.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

To neatly transfer your donut batter into the donut pan, I highly recommend using a large zipped-top bag for ease.

Here’s exactly what I do: cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

How to Make Baked Funfetti Donuts. Get the recipe at

Baked donuts do not take long at all in the oven. Bake them until the edges are very lightly browned (as shown in the picture above). Mine took about 9-10 minutes. So don’t run too far from the kitchen when these sprinkled donuts are baking. They’ll be done before you know it!

The glaze is a little something I taught myself from testing cookbook recipes. You’ll take all of your normal glaze ingredients and heat them together over low heat.

Why heat them and not just whisk them together, you ask? Well, you’re familiar with glazed donuts from bakeries… right? You know how the glaze “sets” on the donuts and cracks when you take a big bite? That’s because the glaze was likely warmed.

Dunk a baked donut into the warmed glaze. Set on a wire rack as you work through the rest of the batch. Then dip each again.

Double dip > single dip.

Baked Funfetti Donuts. These taste just like your favorite sprinkled donuts at the bakery. And they're so simple to make at home!

I speak from experience when I say that these are the happiest donuts in the world. You literally can not NOT smile when you eat them. They certainly made my weekend much brighter. So go ahead, let your inner child indulge! 

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Baked Funfetti Donuts

Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!

Yield: 8 donuts

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes



  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (60ml) milk*
  • 1/4 cup (60g) Greek yogurt*
  • 1 large egg
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 cup rainbow sprinkles


  • 1/4 cup (60ml) milk*
  • 2 cups (240g) confectioners' (powdered) sugar
  • 1 teaspoon vanilla
  • extra sprinkles to sprinkle on top, optional


Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.

Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.

Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.

For the glaze: combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days. 

*Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.

*Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

*You may make this recipe into muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


I highly recommend you try my Cake Batter Cinnamon Rolls next!

Cake Batter Cinnamon Rolls from scratch. No cake mix needed. Soft, fluffy, and irresistible!



Breakfast has never been more colorful. ;)

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.




207 Responses to “Baked Funfetti Donuts.”

  1. #
    Chung-Ah | Damn Deliciousposted January 16, 2014 at 12:42 pm

    Sally – how gorgeous is this?! I love the ease and simplicity of this. And the sprinkles! Yes! My little 6 yr old niece would go crazy for these!


  2. #
    KrissyWposted January 16, 2014 at 1:48 pm

    My 4 year old and I just made these using little heart sprinkles…..we had so much fun and so they are so good!


    • Sallyreplied on January 16th, 2014 at 1:56 pm

      That makes me very happy to read. :)


  3. #
    Amyposted January 16, 2014 at 10:38 pm

    “Healthy” is a relative term, and I’d definitely say these stick with your “Healthy January” theme! Fried ones are a lot less nutritious. It’s all about perspective. :) And thank you so much for the warm glaze tip! I had no idea how donut shops did it; I thought they just worked their magic to make their donuts so perfect. (Or maybe that was the frying…) And I although I normally choose chocolate over vanilla, I ALWAYS order my donuts with rainbow sprinkles!


    • Sallyreplied on January 17th, 2014 at 6:50 am

      chocolate frosting with rainbow sprinkles – you can’t beat that some days, Amy. I love those too!


  4. #
    Renee @ Awesome on $20posted January 17, 2014 at 1:29 am

    Can you believe I still don’t have a donut pan? What’s wrong with me? I need to get on it so I can make these. They look amazing.


    • Sallyreplied on January 17th, 2014 at 6:49 am

      Yes! Renee, you absolutely need a donut pan. They are so inexpensive these days.


  5. #
    dinaposted January 17, 2014 at 6:45 pm

    i want to try to bake doughnuts. these look fun!


  6. #
    Lindsay Leeposted January 18, 2014 at 11:14 am

    I made these for my 3 kids this morning, they were a HUGE hit! They said they are better then any donut they have ever eaten!!!


    • Sallyreplied on January 18th, 2014 at 4:04 pm

      Wow, what a compliment! Tell them (and you, of course!) thank you. :)


  7. #
    Amy @ What's Baking Baby?posted January 18, 2014 at 1:06 pm

    These look amazing! Can’t wait to try them!


  8. #
    Mubeen.Pposted January 18, 2014 at 2:24 pm

    Where can we find ‘good’ sprinkles? A lot of the ones I get have this crummy-bland after taste that really isnt pleasant. Any suggestions?

    PS. a donut recipe without yeast? Thank you! I’m so hesitant with yeast.


  9. #
    Leah Joyposted January 18, 2014 at 6:57 pm

    Just made these today and the flavor is absolutely amazing. I am in love with the batter and the donut and the sprinkle/combo glaze. Can’t believe they are baked, yay!!!!

    Just curious how you got your glaze so white?!?! Mine was an ecru/beige color after I added the vanilla. Tasted incredible just not stark white like your pics.

    Thanks for the recipe!!! ( I doubled it!)


    • Sallyreplied on January 19th, 2014 at 11:47 am

      Perhaps my vanilla was not as dark as yours? The glaze was an off-white in real life. Happy you loved them!


  10. #
    Mandaposted January 20, 2014 at 8:50 am

    I always fail with the glaze! It wont stick and is completely see through, mine def did not look like that, although I made them as muffins…


    • Sallyreplied on January 20th, 2014 at 8:58 am

      Did you dip the muffins into your glaze at least two times? That’s how it will stick. Try warming up the glaze for a bit longer next time. After the powered sugar is thoroughly mixed, leave it warming on the stove for a few minutes. Remove from heat, allow to cool for 5-10 minutes, then dip.


  11. #
    Nutmeg Nannyposted January 21, 2014 at 1:25 pm

    Not only are these adorable, I am betting they taste like perfection too. Yum!


  12. #
    honeywhatscookingposted January 23, 2014 at 4:00 pm

    Just came across your blog by a mention on Cate’s blog. SO NICE! I’m so coming back. These look amazing.. I’m gonna bookmark these. Love that it’s only 2 tbsp of butter. :-)


    • Sallyreplied on January 23rd, 2014 at 4:28 pm

      Yeah! Let me know if you try them. Happy you found my blog!


  13. #
    Elizabethposted January 23, 2014 at 4:22 pm

    I’ve always wanted to make doughnuts but was hesitant about frying them. I love that these are baked and they are definitely going on my menu!


    • Sallyreplied on January 23rd, 2014 at 4:28 pm

      I’ve fried donuts before, but truthfully – I think I prefer the baked version. Mostly because it’s just so much easier! Hope you try these, thanks Elizabeth!


  14. #
    Olivia Helmposted January 23, 2014 at 9:01 pm

    Hi Sally! One quick question: Do you own one or two donut pans? Thank you!


    • Sallyreplied on January 24th, 2014 at 8:15 am

      I have two.


  15. #
    Olivia Helmposted January 24, 2014 at 8:41 pm

    Hi Sally! I was wondering what Greek yogurt you use for these. Also, do you only use that brand for any baked good? Thank you.


    • Sallyreplied on January 26th, 2014 at 7:17 am

      I used Chobani. Sometimes I use Fage or really whatever is on sale that week.


  16. #
    Brigidposted January 26, 2014 at 11:40 pm

    I was going to post asking if I could bake these in a muffin pan, but you already answered my question!! you’re wonderful. now I just need to figure out if I *really* need to run to the store to get yogurt or if my mixed berry activia with the fruit chunks removed will do the trick… I mean, fruit donuts taste good too, right?? I’ll let you know what happens!


    • Sallyreplied on January 27th, 2014 at 9:12 am

      I think your fruit active yogurt would be just fine, Brigid! Let me know how it goes.


  17. #
    Marieposted February 1, 2014 at 7:56 pm

    The nutmeg taste is awesome! I´ll definitely make them again! Next time hopefully with rainbow sprinkles that don´t bleed. Yours look so pretty :)


  18. #
    Emily Brockleyposted February 8, 2014 at 2:10 am

    Why isit that everytime I go on this websitre (which is extremally often) I find a recipe that I’m DYING to make and personalize? I think i’ll use whole-wheat flour?(: oh and lets not forget the donut pan is now residing on my birthday wish list!


  19. #
    Emily Brockleyposted February 8, 2014 at 2:14 am

    Where can you buy a donut pan anyways? O-O I’ve never seen one in person. Actually ever, your blog was the first time I saw one.


    • Sallyreplied on February 8th, 2014 at 11:08 am

      Hey Emily! I often see them at Target, Home Goods, Bed Bath & Beyond, or Walmart.


  20. #
    Stephanieposted February 10, 2014 at 8:04 am

    Hey Sally! I have a quick question for you. I live with my husband in the caribbean while he attends medical school here and I make my living by baking/cooking for the other students. I use you’re recipes quite a bit and baked donuts seem to be a favorite. I have a problem with my glaze setting as quickly as I need it to. I haven’t tried warming it, so that may be the answer to my problems. I like to have their food freshly baked so I get up around 5:30am to start baking and sell the first batch around 7:15. Normally the bagged donuts end up gooey and sticky from the glaze smearing – even though it feels solid before I put them in. About how much time should I give the warmed glaze to fully set before I’m able to bag it? Or is it even possible to have it fully set in that amount of time?
    Thanks so much!


    • Sallyreplied on February 10th, 2014 at 8:29 am

      Hey Stephanie! I found that the warmed glaze doesn’t set for a good few hours. This may be a good recipe to make the night before! Definitely warm the glaze though – it will help it set and give it that “bakery” glaze texture and taste.


      • Stephaniereplied on February 10th, 2014 at 9:08 am

        Awesome, thanks so much for the quick response! Are the donuts okay sitting out overnight or should I cover and store them?

        • Sallyreplied on February 10th, 2014 at 1:28 pm

          Cover tightly – they’ll be fine at room temp. Thanks Stephanie!

  21. #
    Winkposted February 10, 2014 at 9:03 pm

    Seriously I just made these for my kids in a mini cupcake pan. It turned out soooo good. Might make this again since I demolished more then half of them with my coffee. Thanks for such a great recipe. One of the simplest thing I have made in a while yet stunning.


  22. #
    Mandy McElroyposted February 12, 2014 at 8:00 pm

    These look delicious! I don’t have the yogurt on hand… is there anything I can replace it with??



    • Sallyreplied on February 12th, 2014 at 8:01 pm

      sour cream or applesauce could work. Enjoy!


  23. #
    Avniposted February 24, 2014 at 3:25 am

    Hey Sally, I’m in college and I would love to make these for my friends and I! I was wondering if there was any way I could pipe these as dots on wax paper and make them little mini doughnuts since it’s hard to access an actual doughnut tray?

    Thanks for the recipe!


    • Sallyreplied on February 24th, 2014 at 2:18 pm

      That’s a great questions, Avni and unfortunately, I’m unsure of the answer. I’ve never tried it myself but something tells me the batter will just run all over the baking sheet. It’s needs “walls” to set up properly. You may bake these as muffins though if you can get your hands on a muffin pan. About 15 minutes as muffins.


      • Avnireplied on February 24th, 2014 at 7:17 pm

        Thank you, that’s perfect!!

    • Cherylreplied on May 31st, 2014 at 11:13 am

      There is something you could buy and use in the dorm. It’s called: Babycakes Cake Pop Maker. It makes donut holes. Here’s a link to one on Amazon so you’ll know what to look for:


      • Cherylreplied on May 31st, 2014 at 11:19 am

        One more thing, they also make them for mini donuts, waffles, cupcakes, pies, and many others. I have several different ones for those days that a I want to bake something, but it’s just too hot to turn on my oven. Walmart carries many of them, as do some of the other stores, but when all else fails, head to Amazon.

  24. #
    Vanessaposted February 25, 2014 at 6:21 pm

    Wow these look amazing! I follow you on Pinterest and I have commented on your cake batter chocolate chip cookies (they are EPIC) and I can not wait to make these. I ordered the doughnut pan on Amazon this morning along with my pre order for your new cookbook. I just can’t wait till it arrives. Your recipes are absolutely delicious and your photos truly show your passion for baking. Thanks for all your hard work you put into your blog.


    • Sallyreplied on February 25th, 2014 at 6:36 pm

      Thanks so much Vanessa :) I’m excited for you to try these and get my cookbook!


  25. #
    Whitney @ Yoga All the Timeposted February 26, 2014 at 2:00 pm

    I made these this morning and they’re wonderful! This was my first experiment with donut making and these were easy and simple to do. I was able to make 9 donuts instead of 8 with your recipe. I loved that making, baking, and cleaning up was a lot quicker than making a cake or cupcakes. I will definitely be making them in the future. I also bookmarked the sprinkles you recommended. Thanks!


    • Sallyreplied on February 26th, 2014 at 8:23 pm

      Thanks Whitney! I love how easy donuts are too. Quick, simple clean-up. Can’t beat them!


  26. #
    Jackyposted March 12, 2014 at 2:09 pm

    I’ve been looking for a basic donut recipe that I could use as a canvas and this worked perfectly! I removed the sprinkles and the glaze and was left with the perfect basic cakey donut- ideal for experimenting with flavors and combinations!


    • Sallyreplied on March 12th, 2014 at 2:50 pm

      Hi Jacky – they’re my favorite basic donut as well. Thanks for reporting back!


  27. #
    Anne @ Webicureanposted March 12, 2014 at 4:57 pm

    My mom was craving donuts, so I broke out my shiny new donut pan and made these–and they were a hit. I love that they came together so quickly. Great recipe, thanks for sharing!


  28. #
    Kellieposted March 22, 2014 at 10:48 pm

    Are you using a standard size donut pan or mini donut pan? If standard, would these work in a mini donut pan?


    • Sallyreplied on March 23rd, 2014 at 11:55 am

      Standard 6 count – and yes, mini donut pan would be fine. I’m unsure of the bake time.


  29. #
    Reneeposted March 24, 2014 at 9:12 am

    Made these yesterday morning, and they were delicious! My sprinkles did bleed in the batter a little (I didn’t have the brand you suggested) but they still looked great.

    Also, bought your cookbook on the weekend (only one left at my Chapters in Toronto, Canada) and made the peanut butter cookies. My husband ate half the batch in an afternoon. TO DIE FOR!


  30. #
    Martaposted April 5, 2014 at 2:41 pm

    I only used the baking powder, what’s the difference between both?
    thank you!! :)


  31. #
    Jenniferposted April 15, 2014 at 1:18 pm

    Hellooo. So weird question. Ive been lookin everywhere for a donut pan and finally found 1 at shopko. All of em that ive seen have 6 donut holes… and urs makes 8. So do u just have 2 donut pans… or just bake separately?


    • Sallyreplied on April 15th, 2014 at 1:20 pm

      Hey Jennifer! Not a weird question at all. I make two different batches, so the 2nd batch only has 2 donuts.


  32. #
    Jenniferposted April 15, 2014 at 1:24 pm

    Okay thank youu! Another question, since this looks like a cake…but in donut form (the funfetti) cake..does this taste like that cake..but in a donut shape…or more like a donut?


    • Sallyreplied on April 15th, 2014 at 4:14 pm

      Not as spongy and airy as a fried donut, but definitely not like cake either. Sort of in between.


  33. #
    Heatherposted April 19, 2014 at 7:50 am

    Can I use this for a donut cake…. essentially just one big donut (size of an 8″ cake)? How would you adjust the cooking time/temp? THANKS!


    • Sallyreplied on April 19th, 2014 at 12:10 pm

      I’m unsure Heather – I’ve never tried that before. The oven temperature would stay the same.


  34. #
    Ayesha Munshiposted April 27, 2014 at 7:16 am

    Just made these doughnuts and they were amazing. Everyone loved them! Instead of using multicoloured sprinkles and the glaze, I just coated the doughnuts with milk chocolate and chocolate sprinkles. They tasted great! Thank you sooo much for the recipe.


  35. #
    Elaine @ Cooking to Perfectionposted April 28, 2014 at 10:12 am

    Making these today, Sally! I need some sprinkles to brighten my post-weekend blues haha. And I have yet to invest in a donut pan (but your posts are inspiring me), so I’m making these as muffins. I’m sure they will be just as cute and delicious :)


    • Sallyreplied on April 28th, 2014 at 3:14 pm

      NICE! These are great as muffins Elaine. Enjoy!


  36. #
    Kellyposted May 10, 2014 at 5:02 pm

    Hi Sally
    Just looking at these donuts makes me happy. I love your photos! I recently made vanilla bean baked donuts with a chocolate glaze and mentioned your donut recipe in my post. If you get a chance, check it out:
    Take care!


  37. #
    Katie Graceposted May 16, 2014 at 2:54 pm

    These look like heaven. My friend and I are planning to make them next weekend and it’ll be so much fun.


  38. #
    Amandaposted May 17, 2014 at 5:24 pm

    Can’t wait to make these! Is the yogurt essential? Would u recommend something in place of the yogurt, since im all out at the Moment


  39. #
    Supriya Felixposted May 28, 2014 at 10:33 am


    I made these donuts yesterday and they were absolutely delicious. Thank you very much for the lovely recipe.
    Best part is , they are so easy and quick. I just have one query – Is there anyway I could make the donuts a little softer?
    No complaints with the batch I baked but it is baking after all we always want baked goodies softer and more softer so just asking if it is possible?? :)


    • Sallyreplied on May 28th, 2014 at 8:47 pm

      I find using cake flour instead of all-purpose (same amount, actually) makes them softer. But they’re suppose to be slightly dense, like cakey donuts.


  40. #
    Kimposted June 5, 2014 at 9:40 am

    Wow! I just purchased my donut pan a week ago and it finally arrived. I eat very clean and want to experiment with the receipt you posted.

    Can I do a a mixture of whole wheat flour and cake flour? (I have both!)
    I don’t like to use white flour normally…
    and can I replace the butter with coconut oil ? (I usually sub for that in all baking and so far, so good!)

    Let me know please I am EAGER to make these!!!



    • Sallyreplied on June 5th, 2014 at 11:20 am

      Melted coconut oil should be fine and I’ve never tested with cake or WW flours. Let me know if you do! Perhaps a 1/2 of each would be good.


  41. #
    Laurenposted June 6, 2014 at 10:29 am

    So my kids have dairy and egg allergies, so I just used my substitutions.. These came out deliciously perfect! They taste like a normal donut!!! My new favorite recipie!!! Can I make them into cupcakes?


    • Sallyreplied on June 6th, 2014 at 2:19 pm

      Definitely! I’m unsure of the bake time though.


  42. #
    Cherylposted June 7, 2014 at 12:02 pm

    Made these last night, ok, really it went into 3am this morning. And here it is, 9am and And I’m up making more, only this time I decided to use my BabyCakes donut hole maker. Works great either in the oven or in the BabyCakes. With the donut hole maker, you get a lot more donuts to munch on. Now, for the taste and texture. These are really, really good. I have found that using the BabyCakes, they tend to have more of an exterior found on deep fried donuts. These are great and will definitely will use this recipe again. Thanks for a great recipe. :)


  43. #
    Cherylposted June 7, 2014 at 12:09 pm

    The one thing I forgot to mention, is my first 2 batches were made in my mini donut pan and one batch was made in my full size donut pan maker. My favorite however, is how they are coming out in my BabyCakes Donut hole maker. So, if anyone wants to know, yes, they bake up beautifully in one. Oh, and they only need to bake for 5 minutes. Then they’re done. :)


  44. #
    Cherylposted June 10, 2014 at 8:44 am

    If you were asking me, then yes, I did remember the baking soda and baking powder. These were great. But the turned out best in the BabyCakes Donut Hole maker. More like a donut. I’m assuming it has something to do with the fact they are being baked from and top and bottom at the same time and locking in the moisture?? I don’t know. lI can only say they are great and more like a donut when baked like that, then when I baked them in my mini donut pan, or my full size donut pan, in the oven. Great recipe. :)


  45. #
    Sylviaposted July 5, 2014 at 9:17 am

    So I only had blueberry Greek yogurt and a mini bundt pan, and these turned out soooooo great! Perfect recipe, bookmarked!


  46. #
    Nyashaposted July 5, 2014 at 9:21 am

    Your blog is amazing, thank you very much!
    My mom gave me doughnut pan and I found your recipe
    I had no expierience, but my donuts turned out to be amazing and cute! Just like donuts from stores, this is so awesome!


  47. #
    Jackieposted July 12, 2014 at 1:31 am

    Just made these, and they were a hit with my 8 year old. They look so good. Will be perfect for a birthday party soon.


  48. #
    Vickyposted July 15, 2014 at 5:52 pm

    Wonderful (and easy) recipe! I wanted a snack, but did not want to mess with or wait for yeast donuts. The only sub I made was that I used sour cream in place of yogurt, and I left out the sprinkles. I lightly brushed the finished donuts with butter and sprinkled with cinnamon sugar. Perfect! Thank you!


  49. #
    Amandaposted July 16, 2014 at 1:50 pm

    Is any kind of yogurt good to use?? I would love to make this now. I have all the ingredients expect for greek yogurt. Juat have regular for banana bread i made the other day.


    • Sallyreplied on July 16th, 2014 at 3:32 pm

      Regular yogurt is just fine.


  50. #
    gemmaposted August 1, 2014 at 2:24 am

    Hello, I have just come across this pin and really want to make them. I am however lactose intolerant and was wondering if a soya yoghurt can be used? I see you say the milk can be replaced but just wanted to check with yoghurt?
    I prob should make them normal but would be very disappointed I couldn’t eat one lol
    Thanks gemma


    • Sallyreplied on August 1st, 2014 at 8:29 am

      Hi Gemma, soy yogurt is just fine.


  51. #
    Hassyposted August 1, 2014 at 7:08 pm

    Hi Sally, just want to know, are krispy cream doughnuts baked or fried?


    • Sallyreplied on August 2nd, 2014 at 7:57 am

      They are fried.


  52. #
    Rosemaryposted August 21, 2014 at 4:29 pm

    Do you have any recommendations for making these gluten free? Any particular flour, and should the measurement stay the same? They look awesome!


    • Sallyreplied on August 21st, 2014 at 4:48 pm

      I have no experience with GF flours. Sorry!


  53. #
    Madelineposted August 23, 2014 at 9:40 am

    Amazing!! Didn’t have a donut tin so I tried the DIY donut pan idea from and worked perfectly!! Thank you for the wonderful recipe, I followed it to a ‘T’ (weighing out measurements) and it all went to plan ;)


  54. #
    Rachelposted September 2, 2014 at 12:18 pm

    If I use self rising flour would I still need to add baking soda? I know that baking powder is already in the self rising flour, but not sure about the soda.


    • Sallyreplied on September 2nd, 2014 at 1:06 pm

      I’m unsure.


  55. #
    Yashira Colonposted September 4, 2014 at 10:15 pm

    I don’t eat fried food since march, so I haven’t had the chance to eat a good donut, until today thanks to your blog, loved your recipes and this donuts are amazing, and so easy to make. Thank you so much! :)


  56. #
    Laceyposted October 13, 2014 at 10:15 am

    Hi Sally! I’m finally getting around to making these donuts but had a question. I would like to make them into mini donuts and have a mini donut pan that would allow me to make 12 mini donuts. How many mini donuts would this recipe make and how long would you suggest baking the smaller size donut? Thanks so much for your help!


    • Sallyreplied on October 13th, 2014 at 10:22 am

      Hi Lacey! I’m unsure of the *exact* amount of mini donuts this recipe will yield. The bake time would be less. Again, unsure of the exact time without trying it. I don’t have a mini donut pan. Keep a close eye on them in the oven because the mini size will bake very quickly.


  57. #
    Joshua Coatesposted October 14, 2014 at 2:35 pm

    Hey! I’m just starting to bake more and stumbled across this awesome website. Great job! I’m curious: how many donuts does this recipe make? Thanks!


    • Sallyreplied on October 14th, 2014 at 2:38 pm

      Hi Joshua – the recipe makes 8 donuts


  58. #
    Melissa Heansslerposted October 21, 2014 at 3:18 pm

    I made these in a muffin pan without the sprinkles. I also just put them in a bag with cinn. and sugar and shook. They are Awesome so moist I’m going to try them again with pumpkin Greek yogurt instead of vanilla Greek yogurt. The reviews I got on them was great! Thank you for sharing your recipes with all of us!


  59. #
    Kaitlynposted November 18, 2014 at 6:39 pm

    Yummy! Those look good, and I’ll be trying them tomorrow. Question though, if I wanted a chocolate glaze, would I just add a little cocoa powder to the glaze mixture?


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