Description
Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!
Ingredients
Donuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch ground nutmeg*
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk*
- 1/4 cup (60g) Greek yogurt*
- 1 large egg
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons rainbow sprinkles
Glaze
- 1/4 cup (60ml) milk*
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- optional: extra sprinkles for topping
Instructions
- Preheat the oven to 350°F (177°C). 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 to 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.
Notes
- Freezing Instructions: You can freeze the glazed or unglazed donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
- Special Tools (affiliate links): Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag
- Nutmeg: Gives that “bakery donut” taste.
- Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
- Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
- Muffin Pan: No donut pan? No problem! You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.