Rainbow sprinkles add a party to anything that you put them on and these donuts are no exception. The batter is soft and it almost melts in your mouth like cotton candy. Not only are the sprinkles on the outside, but they are also on the inside throughout the donut batter. You can see the sprinkles peeking through the batter in the middle picture.
Yesterday it was raining and really windy here in Washington state. These baked funfetti donuts brightened my day with their colorful sprinkles and amazing confectioners glaze. The best part about these donuts is that no mixer is needed and only two bowls are required to make them. The stand mixer finally gets a break, if only for one day..lol.
Baked Funfetti Donuts
Yield - 6 donuts
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar
1/4 cup milk (I used 2%)
1/4 cup greek yogurt
2 tablespoons unsalted butter (melted)
1 1/2 teaspoons pure vanilla extract
1/2 cup rainbow sprinkles
Yield - glazes 6 donuts
1/4 cup milk (I used 2 %)
2 cups powdered sugar
1 teaspoon pure vanilla extract
Rainbow sprinkles to sprinkle on top
Preheat oven to 350 degrees. Spray a 6 count donut pan with non-stick baking spray.
For the donuts:
1. In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and granulated sugar. Set aside.
2. In a separate medium sized bowl whisk milk, greek yogurt, egg, melted unsalted butter, and pure vanilla extract. Set aside.
3. Add wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
4. Gently fold in sprinkles.
5. Option 1: Spoon batter into donut cups.
6. Option 2: Place batter in gallon sized ziploc bag and cut bottom tip off. Pipe the batter in each of the donut cups until 3/4 full.
7. Bake donuts for 8-10 minutes or until edges are light brown.
8. Allow donuts to cool in pan for 10 minutes.
9. Remove donuts from pan and place on cooling rack until almost completely cooled.
For the glaze:
1. Place milk, powdered sugar, and pure vanilla extract, in a small sauce pan on low heat.
2. Whisk ingredients until combined and smooth. Remove from heat.
3. Dunk donuts in sauce pan one at a time and place on cooling rack. Let glaze dry for a few minutes.
4. Dunk donuts a second time in sauce pan one at a time and top with sprinkles.
I hope that you all have a great weekend. Get out and do something fun with your loved ones and/or friends. What is your favorite donut?
You can purchase the donut pan that I used here.
If you want to make a dozen donuts just double the recipe.
Donuts can be stored at room temperature in a container for 2 days. Refrigerate any left overs.
Make the glaze your own by substituting other extracts for the pure vanilla extract.
Recipe adapted from Sally's Baking Addiction
Savor The Baking,