Birthday donuts are the perfect celebratory treat! With funfetti sprinkles inside and out, these baked donuts are simply delicious.
And the birthday festivities have begun! Yes, I’m one of those people who takes full advantage of the birthday month. With my big day falling in the middle of January, I pretty much start the celebrations soon after New Year’s Day. This year I treated myself by baking birthday donuts!
This was my first time attempting donuts in the kitchen. I had been meaning to try for quite some time now, but it wasn’t until I was scouring the post-Christmas retail at Home Goods when I came across a donut pan.
It was a sign. I was meant to bake birthday donuts.
As you may have predicted, I bought myself an early birthday gift, which resulted in these funfetti treats.
For a first-time donut maker, I was surprised how easy it is to make donuts. It’s as simple as making muffins. The recipe calls for your basic ingredients (flour, sugar, egg, butter, etc.) plus some nutmeg to achieve that bakery donut taste and a whole lot of sprinkles.
And when it’s a birthday, the more sprinkles the better.
So back to this easy donut recipe. After whisking the ingredients together, I found that the batter was a touch thicker than what I was used to when baking muffins or quick breads. To ensure that the batter distributed evenly in the donut tin, I transferred the batter to a frosting bag and piped the batter into each cup (as you can see in the image above).
This method got the batter right where I wanted it in the tin. Then into the oven they went!
In a matter of minutes I had colorful donuts ready for the eating. Well, almost….
The donuts of course needed a glaze (and more sprinkles!) After the donuts cooled, I whipped up a quick glaze and dipped each donut into the sugary coating. And after another dash of sprinkles, the baked treats were ready to be enjoyed!
The donuts were so tender and sweet—exactly what I wanted to indulge in on my birthday. And with all the colorful rainbow jimmies, I couldn’t help but smile every time I took a bite!
Tools you need for this recipe:
Baked Birthday Donuts
- 1 cup 120 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup 50 g granulated sugar
- 1 Tablespoon 13 g brown sugar
- 1/4 cup 60 ml milk
- 1/4 cup 60 g Greek yogurt
- 1 large egg
- 2 Tablespoons 30 g unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
- 1/4 cup 60 ml milk
- 2 cups 240 g confectioners' sugar
- 1 teaspoon vanilla
- Extra sprinkles to sprinkle on top optional
Preheat the oven to 350 F. Spray a donut pan with non-stick spray. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, granulated sugar and brown sugar. Set aside.
In a large bowl, whisk the milk, yogurt, and egg together until smooth, about 1 minute. Add the melted butter and vanilla, and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not to over mix (the batter will be thick). Fold in the sprinkles very gently so the colors don’t bleed.
Transfer the batter to a frosting bag with a regular tip (or into a plastic zipped-top baggie with the corner cut off) and pipe batter into each donut cup until 3/4 full. Alternatively, use a spoon to transfer batter into the donut cups.
Bake for 8–10 minutes or until the edges are golden. Allow the donuts to cool for two minutes in the pan and then transfer to a wire rack to cool completely.
In a medium saucepan, combine milk, confectioners’ sugar and vanilla over low heat. Whisk until smooth.
Remove pan from heat and immediately dip the top of one donut into the glaze. Move the donut slightly to coat evenly. Transfer to a wire rack and add sprinkles. Repeat with remaining donuts. If the glaze gets too thick, simply return the saucepan to the heat and whisk until a thinner consistency is reached.
Recipe Notes· Whole milk, low-fat milk and nonfat milk will work in this recipe. Non-dairy ingredients what work include almond milk and soy milk.
· Greek yogurt (nonfat or low fat) and regular yogurt (plain or vanilla) are acceptable.
· Donuts are best eaten the day they are baked. Store in an airtight container at room temperature for up to three days.
· No donut pan? Use your regular sized muffin tin and increase baking time to 15 minutes (or until a toothpick inserted in the center comes out clean).
Recipe adapted from Sally’s Baking Addiction.