A baking blog with a dash of flour and love!
Wednesday, May 28, 2014
Funfetti Cake Donuts
Man, sorry I've been away for so long. Time seemed to have gotten away from me. days turned into a week, and school has been a whirlwind for the kiddos.
I am back now though and I brought donuts with me. Delicious, sprinkle coated, cake donuts.
They are baked so they are healthy but who doesn't love donuts sprinkles on donuts. Make these for breakfast tomorrow and children AND adults will be happy!
For the Donuts:
(makes 6-7 donuts)
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
1/3 cup granulated sugar
1/4 cup milk
1/4 cup plain Greek yogurt
1 large egg
2 Tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla
1/4 cup rainbow sprinkles (I used nonpareil but they can bleed)
For the Glaze:
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla
extra sprinkles for topping
Preheat oven to 350 degrees and lightly grease a donut pan, set aside.
Start by making the donuts: whisk together the flour, baking powder, baking soda, nutmeg, and sugar in a medium bowl until combined, set aside.
In a separate bowl, whisk together the milk, yogurt, and egg until smooth. Add in the melted butter and vanilla and stir until mixed. Slowly pour wet ingredients into the dry ingredients and stir until combined. Do not over mix, batter will thick. Fold in the sprinkles. The less you mix the less the sprinkles will bleed. Transfer batter to a large Ziploc bag with the tip cut off. Pipe donut batter into prepared pan, filling 2/3 of the way full.
Bake in preheated oven for 10 minutes or until lightly golden around the edges. Allow donuts to cool on a wire rack before glazing.
In a bowl, whisk together all of the ingredients for the glaze. Dip each donut into glaze, allowing excess to drip off. I found dipping the donuts twice provided a thicker glaze... Sprinkle tops with sprinkles.
Serve and enjoy! These donuts are jam packed with all of the flavors of a vanilla funfetti cake!
*recipe adapted from
Sally's Baking Addiction
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