Like there is any other way to spend time with Funfetti…
Anyways, thank God for Sally and her baking addiction. If you aren’t familiar there is a wonderful blog out there called Sally’s Baking Addiction.
This morning Carter and I made funfetti donuts. Daddy is sleeping after working all night so it seemed like a nice quiet activity. Plus, donuts.
These are super simple and easy. I’m gonna say they are moderately healthy compared to other donuts. They are baked not fried so the fat is substantially lower. Oh and I used 1% milk and light Greek yogurt, so basically these are super healthy. Plus, there is really only a little sugar in them. 1/3 cup for all six donuts. What’s that you’re saying about glaze and sprinkles? I can’t quite hear you.
Grab your ingredients and your donut pan and let’s get started.
Once your batter is all mixed up per the directions below, the easiest way to fill the pan is by spooning (giggle) it into a ziplock bag and cutting off a corner.
I fill them about this full. Then Carter does his best to get as much as possible out of the bag and into his mouth. That’s our system.
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup Greek yogurt
- 1 large egg (don’t be judge-y if your chickens gave you a little egg, just maybe use 2)
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles (if you don’t want them to bleed into the batter and turn one big color blur, use the thin long ones, not circles. Apparently these are called Jimmies– thanks Sally’s Baking Addiction)
For the glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- additional sprinkles for on top, optional (?) I am judging you if you opt no sprinkles on top
- Take your morning medications and start the coffee.
- Preheat the oven to 350 and spray a donut pan with non-stick spray.
- FOR THE DONUTS: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
- In a smaller bowl combine the milk, yogurt, and egg. Whisk until smooth then add the melted butter and vanilla. Pour the wet ingredients in with the dry and mix together until just combined, but don’t overmix.
- Fold in sprinkles then transfer to a zip lock bag and cut off the corner to easily fill the donut pan.
- Bake for 9-10 minutes or until the edges are lightly browned.
- Transfer to a wire rack and let cool before glazing.
- FOR THE GLAZE: combine the glaze ingredients in a medium saucepan on the stove over low heat. Whisk until the glaze is smooth.
- Remove from heat and dunk donuts one by one in the glaze then set them on wire rack. After you’ve dunked them all once–do it again. Double dunking is always better! Add sprinkles before the glaze hardens.
Maybe even decorate it to match your favorite sports team!
Donuts are best the first day, but can be kept in a Tupperware for a day or two if for some reason they aren’t all eaten immediately.
“Donut making is a mess when I make them.”- Carter
Take a moment of silence for your kitchen and your floor. Then remember that you decided to make fun memories and learn good baking lessons.
Carter’s head is conveniently blocking the little grocery list frame which currently has a penis drawn on it because I live with Tom. That really shouldn’t need any further explaining.
Enjoy your donuts!