Homemade Funfetti Donuts
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Homemade Funfetti Donuts
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Nothing says celebrate more than this Homemade Funfetti Donut Recipe! Cake donuts are perfectly crisp on the outside and soft on the inside and filled with sprinkles. Add more sprinkles to the top to make the even more festive!
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Ingredients
Donuts
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (I used 2%)
- 1 egg lightly beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup Sprinkles
- vegetable oil for frying
Glaze
- 2 cups powdered sugar sifted
- 3-4 tablespoons heavy whipping cream
- 2 tablespoons hot water
- 1/2 teaspoon pure vanilla extract
- additional sprinkles
Instructions
- In a large bowl, combine the flour, sugar, baking power and salt. Make a well in the center, then add the milk, egg and vanilla. Stir the batter, just until almost combined. Add in the sprinkles and stir just until combined. The dough will be sticky. Cover the bowl and refrigerate for 30 minutes. (You could probably skip the refrigerating if you really need to, but the dough is much easier to roll out if it is cold.)
- Heat 2-3 inches of oil in a heavy pot or deep fryer to 375ºF.
- While the oil is heating, generously dust a work surface with flour. Using a spatula, turn the dough out onto the flour. Sprinkle some more flour on top. Using a rolling pin or floured hands, roll the dough out to about 1/2” thick. Use a donut cutter or 2 different sized circle cutters to cut out the donuts. Re-roll the scraps as needed, but try not to mess with the dough too much, as the donuts will become tougher the more you mess with the dough.
- When the oil is hot, add a few of the donuts to the oil. Be careful not to overcrowd the pan. Fry until they are golden brown, flipping as needed, 1-2 minutes per side. (If they get brown faster than that, turn the heat down, and if it is taking longer, turn the heat up.) Remove to a paper-towel lined plate to let the donuts drain and cool off.
- To make the glaze, place the powdered sugar in a bowl and stir in 3 tablespoons of cream, the hot water and the vanilla. If needed, add more cream until the glaze is thin enough to dip the donuts in, but thick enough to stick to the top. (I like to make the glaze thicker for the donuts, but I thinned it out for the donut holes and completely covered them in glaze.) Dip the tops of the donuts in the glaze, then dip in sprinkles. Let the glaze harden before serving, about 15 minutes.
Notes
- You may get more or less than 12 donuts, depending on the size you make them.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
- We have determined the nutritional value of oil for frying based on a retention value of 10% of oil after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Information
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Serving
1donut
Calories
320kcal
(16%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Trans Fat
0g
Cholesterol
21mg
(7%)
Sodium
227mg
(9%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 320kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 227mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
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