Baked Funfetti Donuts {From Scratch}
User Reviews
5
Baked Funfetti Donuts {From Scratch}
Description
These baked funfetti donuts begin by activating active dry yeast before combining it with a mixture of flour, sugar, baking powder, salt, eggs, buttermilk, melted butter, and vanilla extract. The sprinkles added to the batter provide bursts of color throughout the donuts. The batter is spooned into prepared donut pans and baked until they develop a light golden color and set texture.
The donuts are finished with a smooth glaze made from powdered sugar, milk, and vanilla extract, designed to be thick enough to coat yet fluid enough to drizzle. Additional sprinkles decorate the glaze while it's still warm, creating a festive presentation. The result is a tender donut with a faint vanilla flavor and colorful accents inside and out.
These donuts are suitable for serving fresh at breakfast or as a sweet treat. Using clear vanilla extract in the glaze helps to keep it white, enhancing the appearance of the sprinkles on top. The yeast may be substituted with instant yeast if preferred, without proofing.
Ingredients
Donuts
- 2 teaspoons active dry yeast
- 2 tablespoons water about 100F, warm
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt sea salt
- 2 egg large
- 1 cup buttermilk at room temperature
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1/3 cup Sprinkles
Glaze
- 1 cup powdered sugar
- 1-3 tablespoon(s) milk
- 2 teaspoons vanilla extract I used clear vanilla to keep the glaze white.
- 3 tablespoons Sprinkles
Instructions
- To make the donuts, preheat oven to 350 F. Spray two (6-count) doughnut pans with a flour-based baking spray, like Baker's Joy.
- In a small bowl, stir water and yeast together. Let the yeast sit for 5-10 minutes, or until foamy.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients.
- Add the eggs, buttermilk, butter, vanilla, and yeast mixture; stir until combined.
- Gently stir in sprinkles until just incorporated. Do not over-stir as sprinkles can bleed.
- Spoon batter (about 1/4-cup per donut) into prepared pans, smoothing as needed.
- Bake for about 10-15 minutes, or until set and light golden brown.
- Let the donuts cool in the pan for about 5 minutes.
- Meanwhile, prepare the glaze.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla to form a thick but viscous glaze.
- Remove donuts to wire rack, and drizzle warm donuts with glaze.
- Add sprinkles while glaze is still warm. Once the glaze sets up, the sprinkles won't stick.
- Donuts are best enjoyed warm.
Notes
- Instant yeast can replace active dry yeast without proofing.
- Use a pinch of table salt as a substitute for sea salt.
- Salted butter is preferred, but unsalted can be used with adjustments.
- Clear vanilla extract keeps the glaze white; cake batter flavoring may be used for variety.
- Nutrition values are estimates and should be used for general reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 287kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 121mg | 5% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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