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.

Sprinkles

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.

Jude

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 sallysbakingaddiction.com

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

Ingredients:

Donuts

  • 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

Glaze

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

Directions:

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.