Baked Funfetti Donuts

 

Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life.  Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.

I am having family over today for supper and I wanted to make something different and fun for dessert.  I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.

In all truth there are probably a bazillion recipes out there for the same thing.  There truly is nothing new under the sun, only new ways of doing things!

 

 

I put my hand up. I am not a huge fan of cake sprinkles.  I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth.  Somehow it feels like I am eating gravel. 

 

It is a texture thing. I am extremely sensitive to different textures.  Just as my family. I have been known to gag with just a piece of paper between  my teeth. Not fun. Especially when you are at the Dentist.  However I digress.

 

I do really like baked donuts.  They aren't really donuts but small cakes baked in a donut shaped cake tin.  More like donut shaped cupcakes.  I can live with that. 

And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake.  The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch.  I am the one with the texture problem, not them!

 

WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS

Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.

For the Donuts:

• 1 cup (140g) plain all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch ground nutmeg
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) milk
• 1/4 cup (61g) Greek yogurt
• 1 large free range egg
• 2 TBS butter, melted and cooled to room temperature
• 1 1/2 tsp vanilla extract
• 3 TBS rainbow sprinkles

For the glaze:

• 1/4 cup (60ml) milk
• 2 cups (260g) icing sugar, sifted
• 1 tsp vanilla extract
• extra sprinkles for topping

 

You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.

I get my sprinkles from a company called Sweetpolita.  I think they are the best and they have a beautiful assortment for any occasion.

I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.

You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.

 

HOW TO MAKE BAKED FUNFETTI DONUTS

These are really as simple as making muffins. In fact the batter is really similar to a muffin batter.  I really do recommend piping the dough into your donut tin.  Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.

Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.

Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.

Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.

Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.

 

Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.

Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.

Transfer to a wire rack and cool completely.

To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.

Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.

Any leftovers may be stored in an airtight container at room temperature for up to two days.

 

HINTS AND TIPS

Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.

You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.

Don't skip the nutmeg if you want an "authentic" donut flavor. 

If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.

Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.

These can be frozen, unglazed, in an airtight container for up to six months.

 

These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.

They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.

You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.

If you are a fan of the baked donut you might also like these other versions.  (Clearly  I am a fan!)

BAKED CHOCOLATE BUTTERMILK DONUTS -  These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories.   The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.

HOMEMADE APPLE CIDER BAKED DONUTS -  These are gorgeous.  Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!

Yield: 8

Author: Marie Rayner

Baked Funfetti Donuts

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.

Ingredients

For the Donuts:

• 1 cup (140g) plain all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch ground nutmeg
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) milk
• 1/4 cup (61g) Greek yogurt
• 1 large free range egg
• 2 TBS butter, melted and cooled to room temperature
• 1 1/2 tsp vanilla extract
• 3 TBS rainbow sprinkles

For the glaze:

• 1/4 cup (60ml) milk
• 2 cups (260g) icing sugar, sifted
• 1 tsp vanilla extract
• extra sprinkles for topping

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
2. Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
3. Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
4. Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
5. Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
6. Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
7. Transfer to a wire rack and cool completely.
8. To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
9. Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
10. Any leftovers may be stored in an airtight container at room temperature for up to two days.

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