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Funfetti Donuts

Ingredients

for the donuts

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1/3 cup granulated sugar
  • ¼ cup whole milk (or whatever you have on hand)
  • ¼ cup Greek yogurt
  • 1 large egg
  • 2 tablespoons unsalted butter , melted
  • 1 ½ teaspoons vanilla
  • ½ cup rainbow sprinkles

for the glaze

  • ¼ cup milk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla
  • dash of salt
  • extra sprinkles to sprinkle on top , optional

Instruction

make the donuts

  1. Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, nutmeg, salt, and granulated sugar together in a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.

make the glaze

  1. 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.
  2. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

Recipe Notes

Adapted from Sally's Baking Addiction