Donuts . . . . .who doesn’t love a good donut? Better yet, who doesn’t love a good donut with sprinkles?
I think I may have found my new best friend in these donuts. Move over chocolate chip cookie dough . . . ok, not really, but almost!
I was pretty much a rockstar in my boys’ eyes yesterday after making these baked funfetti donuts. Talk about delicious. My 17-year old probably would have eaten the entire plate if I hadn’t been there to hold him back. I probably could have eaten the entire plate if I wasn’t such a good sharer.
I saw these donuts the other day over at Sally’s Baking Adventure and knew immediately I had to make them. I’ve had this brand-new donut pan sitting in my cupboard that has been gathering dust! I figured it was time to use it, and these donuts were the perfect excuse. After making them I’m kicking myself for not making baked donuts sooner. Talk about easy peasy and absolutely scrumptious.
There is just something about sprinkles that makes me smile. These are definitely happy donuts and will make your heart happy and put a huge smile on your face! I’ve already had enough begging, pleading and groveling from my boys to make these again, like soon. The only thing I will do differently is double it because 8 donuts is just not enough when they’re that good.
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg (gives them that "bakery donut" taste)
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup Greek yogurt* (I used vanilla yogurt)
- 1 large egg
- 2 Tbsp. unsalted butter , melted
- 1 and 1/2 tsp. vanilla extract
- 1/2 cup rainbow sprinkles
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- extra sprinkles to sprinkle on top , optional
Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts: whisk together the flour, baking powder, baking soda, nutmeg, and granulated sugar in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until smooth and combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick. Gently fold in the sprinkles. Don't overmix because you don't want the color bleeding.
Spoon the batter into the donut cups or fill a large zipped-top bag for ease, 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 (I would definitely do it this way, so much easier to fill the donut pan!)
Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.
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. Transfer donuts to a wire rack that has a baking sheet or wax paper underneath to catch the glaze drippings. Dunk each donut a second time and then sprinkle with additional sprinkles.
* Nonfat, low fat, vanilla, plain, Greek or regular yogurt is fine to use.
* If you don't have a donut pan, you can make this recipe into muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.
Recipe Source: Sally’s Baking Addiction