Description
Delight in these homemade Baked Funfetti Donuts bursting with colorful sprinkles and topped with a sweet vanilla glaze. Made from scratch using simple ingredients like buttermilk, eggs, and a touch of yeast for lightness, these donuts offer a soft, fluffy texture without frying. Perfect for a festive breakfast or an easy-to-make treat any time of day.
Ingredients
Donut Batter
- 2 teaspoons active dry yeast
- 2 tablespoons warm water (about 100°F)
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- 1 cup buttermilk (at room temperature)
- ¼ cup butter (melted)
- 1 teaspoon vanilla extract
- ⅓ cup sprinkles
Glaze
- 1 cup powdered sugar
- 1-3 tablespoons milk
- 2 teaspoons vanilla extract (clear vanilla preferred to keep glaze white)
- 3 tablespoons sprinkles
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Lightly grease two 6-count donut pans using a flour-based baking spray such as Baker’s Joy to ensure easy release.
- Activate Yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt to evenly distribute the leavening agents and salt.
- Create Wet Mixture: Make a well in the center of the dry ingredients and add the eggs, room temperature buttermilk, melted butter, vanilla extract, and the foamy yeast mixture. Stir gently until all ingredients are just combined.
- Add Sprinkles: Carefully fold in the ⅓ cup of sprinkles without overmixing to prevent the colors from bleeding into the batter.
- Fill Donut Pans: Spoon about ¼ cup of batter into each donut mold, smoothing the tops as needed for even baking.
- Bake Donuts: Place the pans in the oven and bake for 10-15 minutes or until the donuts are set and lightly golden brown on top.
- Cool Donuts: Let the donuts cool in the pans for about 5 minutes for easier handling before transferring them to a wire rack.
- Prepare Glaze: While donuts cool, whisk together the powdered sugar, milk (start with 1 tablespoon and add up to 3 tablespoons as needed), and vanilla extract until you achieve a thick, pourable glaze consistency.
- Glaze Donuts: Remove the donuts from the pans and place them on a wire rack. Drizzle the warm donuts generously with the vanilla glaze.
- Add Sprinkles to Glaze: Immediately sprinkle the 3 tablespoons of sprinkles over the glazed donuts before the glaze sets, so the sprinkles adhere properly.
- Serve and Enjoy: The donuts are best enjoyed warm, fresh out of the oven with the glaze slightly set but still soft.
Notes
- Do not overmix the batter once sprinkles are added to avoid color bleeding and batter toughening.
- Use clear vanilla extract in the glaze to keep it white, but regular vanilla can be used for a creamier color.
- Adjust the milk quantity in the glaze to achieve your preferred consistency—thicker for drizzling, thinner for dipping.
- If you don’t have a donut pan, try a muffin pan and shape the batter accordingly, though baking time may vary slightly.
- Store leftover donuts in an airtight container for up to 2 days; reheat briefly for a fresh experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
