Baked Funfetti Donuts
Who can resist the charm of a homemade donut, especially when it’s bursting with sprinkles? These Baked Funfetti Donuts bring all the joy of a classic treat without the hassle of frying, making them a perfect indulgence for any occasion.
Moist, fluffy, and speckled with colorful sprinkles, these donuts are a feast for both the eyes and the taste buds. The velvety glaze adds a sweet finishing touch, while the baked preparation keeps them light and guilt-free.
Whether you’re planning a festive brunch or simply craving something delightful, these easy-to-make donuts promise to brighten your day. Simple, fun, and utterly irresistible, they’re a must-try for bakers of all skill levels.
Baked Funfetti Donuts: Key Ingredients
- All-Purpose Flour: The foundation of these donuts, creating a tender and fluffy texture that’s perfect for holding every sprinkle.
- Granulated Sugar: Adds the essential sweetness, balancing the flavors and enhancing the funfetti magic.
- Greek Yogurt: A creamy addition that keeps the donuts moist while adding a slight tang for depth.
- Butter: Melted and rich, it brings a luxurious smoothness to the batter.
- Vanilla Extract: Infuses the donuts with a warm, comforting aroma that ties all the flavors together.
- Rainbow Sprinkles: The star of the show, delivering pops of color and a playful crunch to every bite.
Recipe Tips
- Use the Right Sprinkles
Not all sprinkles are created equal! Opt for rainbow jimmies as they hold their color better during baking. Avoid nonpareils, as they tend to bleed into the batter, creating unwanted streaks instead of vibrant bursts of color. - Don’t Overmix the Batter
Mixing too much can result in dense donuts instead of the light and fluffy texture you want. Stir the wet and dry ingredients together just until combined. A few lumps in the batter are perfectly fine and won’t affect the end result. - Perfect Glazing Technique
Let the donuts cool slightly before glazing to prevent the glaze from sliding off. For an even coating, dip each donut into the glaze twice, allowing the first layer to set before applying the second. Add sprinkles immediately after glazing to ensure they stick.
What to Serve with Baked Funfetti Donuts
- Fresh Fruit Salad
Pair the sweetness of the donuts with a refreshing fruit salad. Strawberries, blueberries, and kiwi provide a vibrant contrast, balancing the richness with natural tartness and freshness. - Vanilla Iced Coffee
A chilled vanilla iced coffee is the perfect beverage to accompany these donuts. Its creamy texture and subtle bitterness enhance the sweetness, creating a delightful pairing. - Whipped Cream Dip
Serve the donuts with a side of lightly sweetened whipped cream for dipping. This indulgent addition elevates the experience and adds a touch of elegance to your presentation.
FAQ
- Can I make these donuts without a donut pan?
Absolutely! Use a muffin pan instead and bake at the same temperature. The shape will differ, but the taste remains delightful. - How do I store leftover donuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts for up to 2 months and glaze them after thawing. - Can I substitute Greek yogurt?
Yes, you can use sour cream, regular yogurt, or even a dairy-free alternative like coconut yogurt to maintain the moist texture. - What makes the nutmeg essential?
A pinch of nutmeg mimics the signature bakery-style donut flavor. While optional, it’s worth including for an authentic taste.
Baked Funfetti Donuts
Deliciously glazed, sprinkle-topped donuts, these baked funfetti treats are a simple and fun alternative to their fried counterparts.
Ingredients
- Ingredients
- For the Donuts:
- 1 cup 125g all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of 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
- For the Glaze:
- 1/4 cup 60ml milk*
- 2 cups 240g confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Optional: Additional sprinkles for decoration
Instructions
- Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, nutmeg, and granulated sugar. Set the mixture aside.
- In a separate bowl, combine the milk, yogurt, and egg, whisking until smooth. Add the melted butter and vanilla extract, mixing until fully incorporated. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be thick, so avoid overmixing. Carefully fold in the sprinkles, taking care not to allow the colors to bleed.
- Spoon the batter into the donut pan, filling each cavity approximately two-thirds to three-quarters full. For ease of filling, consider using a large zip-top bag, cutting off a small corner to pipe the batter into the pan.
- Bake the donuts for 9 to 10 minutes, or until the edges are lightly golden. Allow them to cool slightly before glazing, as a cooled donut ensures better glaze adhesion.
- To prepare the glaze, heat the milk, confectioners’ sugar, and vanilla extract in a medium saucepan over low heat. Stir constantly until the glaze becomes smooth. Once ready, dip each donut into the glaze, ensuring it is evenly coated. Transfer the glazed donuts to a wire rack set over a baking sheet to catch any excess glaze. For a thicker layer of glaze, repeat the dipping process. Garnish with additional sprinkles.
- These donuts are best enjoyed on the same day, but they can be stored at room temperature for up to 2 days if covered tightly.
Notes
Notes
Freezing Instructions: Both glazed and unglazed donuts can be frozen for up to 2 months. To thaw, place them in the refrigerator overnight, and reheat in the microwave for a few seconds as desired.
Nutmeg: The inclusion of nutmeg imparts a characteristic bakery-style flavor to the donuts.
Milk: Feel free to use your preferred type of milk, whether it’s skim, whole, almond, soy, or coconut milk.
Yogurt: Substitute Greek yogurt, sour cream, or any variety of regular or low-fat yogurt.
Muffin Pan Alternative: If you don’t have a donut pan, you can easily transform this recipe into muffins. Simply use a muffin pan and bake at the same temperature for 18 minutes or until lightly golden.
Freezing Instructions: Both glazed and unglazed donuts can be frozen for up to 2 months. To thaw, place them in the refrigerator overnight, and reheat in the microwave for a few seconds as desired.
Nutmeg: The inclusion of nutmeg imparts a characteristic bakery-style flavor to the donuts.
Milk: Feel free to use your preferred type of milk, whether it’s skim, whole, almond, soy, or coconut milk.
Yogurt: Substitute Greek yogurt, sour cream, or any variety of regular or low-fat yogurt.
Muffin Pan Alternative: If you don’t have a donut pan, you can easily transform this recipe into muffins. Simply use a muffin pan and bake at the same temperature for 18 minutes or until lightly golden.
