Glazed Funfetti Baked Donuts are moist, tender, and flavorful cake donuts with the simplest vanilla glaze. These donuts can be made in 30 minutes, are incredibly customizable, and are a delicious, fun, and impressive treat to make and eat!
Why Baked Donuts?
- No oil or frying
- Cake-like texture
- No yeast
- No rising time
- Easy ingredients
- Longer freshness
Ingredient Notes
- Milk: I use 2% milk in this recipe, but you are truly welcome to use whatever you have. Whole milk, skim milk, dairy free milk… all will do the trick to add some moisture to these donuts!
- Butter/ Almond Extract: The funfetti flavor is distinct, and I think a touch of either almond or butter extract does the trick. I, personally, use butter extract for a deep flavor, and I highly recommend doing so in any funfetti treats. However, if you have almond or it’s easier for you to access, a touch of it will also add a nice flavor!
- Unsalted Butter: Make sure that you are using butter sticks, not any butter spread. I use unsalted butter to be able to control the salt in the recipe, but if you are using salted butter, decrease the salt in the recipe from 1/2 teaspoon to 1/4 teaspoon.
Donut Pans
You will need a donut pan for this recipe. In fact, this batter should not sit out, as the texture of the donuts will be altered, so you will need to have enough pans to put all 12 donuts in the oven at the same time.
I use silicone donut pans, as they are affordable and easy to clean. Here are the molds that I use. When using silicone pans, you’ll need to place them on top of a baking sheet in the oven to help insert, rotate, and remove them. You will also likely need a few more minutes of baking time as compared to metal pans, as the heat is not distributed the same way.
Baked Donut FAQ
Baked donuts are made with a batter rather than a dough. They do not call for any yeast, so therefore have no rise time! This also means that they are baked in molds as opposed to being cut and fried like a yeast donut would be.
Funfetti is a deep, butter flavor that normally has rainbow sprinkles
I recommend rainbow jimmies for the batter. These are the sprinkles I like to use, as they are soft and chewy and have a gorgeous flavor. As for the decoration on the glaze, any sprinkle you like or have laying around will be the perfect addition!
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Glazed Funfetti Baked Donuts
- Prep Time: 5 minutes
- Decorating Time: 10 minutes:
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Category: Funfetti, Donuts, Baked Donuts, Cake Donuts
- Method: Bake
- Cuisine: American
Description
Glazed Funfetti Baked Donuts are moist, tender, and flavorful cake donuts with the simplest vanilla glaze. These donuts can be made in 30 minutes, are incredibly customizable, and are a delicious, fun, and impressive treat to make and eat!
Ingredients
For the Donuts
- 2 cups (280g) all purpose flour
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (5g) salt
- 1/4 cup (55g) unsalted butter, melted
- 3 tablespoons (45g) vegetable oil
- 1 teaspoon (4g) vanilla extract
- 1/4 teaspoon butter/almond extract
- 2 large eggs (100g), room temperature
- 2/3 cup (150g) granulated sugar
- 2 tablespoons (25g) light brown sugar
- 1/2 cup (120g) milk
- 1/3 cup (60g) jimmies + additional for topping
For the Glaze
- 2 3/4 cup (305g) powdered sugar
- 3 tablespoons (45g) milk
Instructions
For the Donuts
- Preheat your oven to 350 degrees Fahrenheit. Thoroughly spray donut pans with cooking spray to ensure the baked donuts come out cleanly. If using silicon donut molds, place them on top of a baking sheet to help with stability.
- In a large bowl, whisk melted butter, vegetable oil, vanilla extract, butter/almond extract, room temperature eggs, granulated sugar, light brown sugar, and milk together until smooth.
- Carefully, whisk all purpose flour, baking powder, and salt into the wet batter. Do not overmix, only mix until you see all of the dry ingredients disappear, as mixing past this point will create drier, denser donuts. Carefully fold sprinkles into the batter.
- Divide batter into donut cavities, filling the molds about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out with moist crumbs and the tops spring back when poked.
- Allow donuts to cool in the pan for at least 10 minutes before transferring to a wire rack to finish cooling.
For the Glaze
- In a medium-sized bowl, mix powdered sugar and milk together with a spoon. Add food dye if desired.
- Glaze should be thick. You should be able to easily lift your spoon from the bowl and have the glaze slowly but consistently fall off of the spoon. Glaze should not look wet or runny at all. If glaze is too thick to stir and does not easily fall off of a lifted spoon, add an extra teaspoon of milk until desired consistency is reached. If mixture is too thin, add powdered sugar by the tablespoon until desired consistency is reached.
For Assembly
- Dip, spoon, or spread glaze onto your cooled donuts. Frost one donut at a time, as you will immediately top the donuts with sprinkles after. If you glaze all of your donuts before adding sprinkles, the glaze will already have dried and will not stick to the donut.
- Store donuts at room temperature for up to 2 days. Donuts lose moisture as they sit.
Keywords: Glazed Donuts, Funfetti Donuts, Funfetti Cake, Donuts, Baked Donuts
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