TGIF Recipe: Baked Funfetti Donuts
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| Happiest Donuts Evah (c) Lauren Conrad, 2014 |
Yes, I'm still on my health and wellness program ...
but that doesn't mean I can't have a donut every once in a while.
It's like I told Dave the other day, "I don't mind cutting back on bread or sweets ... but I am tellin' you: I don't want to live in a world that doesn't include bread and sweets."
And I meant it.
So today I wanted to share this recipe for baked funfetti donuts. They look so happy--and if you're going to have a donut, you may as well make it a little healthy by baking it vs. frying it. Right? I mean let's be a little rational here.
Baked Funfetti Donuts by Sally's Baking Addiction
Source: http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/
Ingredients:
DONUTS
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk*
- 1/4 cup (60g) Greek yogurt*
- 1 large egg
- 2 Tablespoons (30g) unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
GLAZE
- 1/4 cup (60ml) milk*
- 2 cups (240g) confectioners' (powdered) sugar
- 1 teaspoon vanilla
- extra sprinkles to sprinkle on top, optional
Directions:
Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color.
Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.
For the glaze: combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
*Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
*Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.
*You may make this recipe into muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.
PS: This photo from a pin (c) Lauren Conrad. Lauren Conrad came across the recipe via blogger Sally from Sally's Baking Addiction. (It's like a donut recipe chain letter.)
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Since I'm sharing CUTE recipes today, I wanted to post Lu's latest kitchen appliance: a mini-pie bakey thing. (She saved her babysitting money to buy this.):
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| Four pies bake in 12 minutes. |
