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.