I don’t know why but one day, I had a sudden urge to try making donuts. So I went out and bought a donut pan and all the ingredients and was so excited. I didn’t realize it would be so hard! So for my first try last night, I actually was too eager and didn’t read the directions ahead of time. I mixed all the ingredients together when I was supposed to mix the wet & dry ingredients separately. Fail. I kept going though and hoped it wouldn’t be too bad. After I took my first bite, it seemed like something was missing and it wasn’t sweet enough. I was sad they didn’t turn out great. Then I woke up this morning with new hope- this time, doing exactly as the directions said- I thought they turned out better than last night’s batch. I got mixed reviews though from friends though- some thought it needed to be lighter & more airy and the glaze was too thick. One person thought the glaze wasn’t sweet enough while another person thought it was too sweet. There was one person who liked them though! In the end, I realized that making donuts is harder than I thought but I shall not give up! My friend found another recipe from Ina Garten so I’m going to try again and hopefully they will be a big hit with everyone. At least, these look kind of cute? 🙂
Baked funfetti donuts courtesy of:
1 cup (125g) all-purpose flour (careful not to overmeasure)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg (gives them that “bakery donut” taste)
1/3 cup (65g) granulated sugar
1/4 cup (60ml) milk*
1/4 cup (60g) Greek yogurt*
1 large egg
2 Tablespoons (30g) unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles
1/4 cup (60ml) milk*
2 cups (240g) confectioners’ (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 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 –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.
*Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
*Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.
*You may make this recipe into muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.