This simple baked donut recipe is full of color from funfetti sprinkles and topped with an easy chocolate glaze! The perfect lightened-up doughnut recipe for a fun brunch or breakfast.
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Donuts!
Alsoooooooo, sprinkles.
You know how we do.
I’m extra excited about these donuts because APPARENTLYYYYYY today is National Donut Day!
(At least according to the interwebs and my suddenly donut-covered Instagram feed. But whatever. I’m rolling with it).
This is officially the first time in, umm, EVER that I have actually been “on time” for a food holiday.
Usually I’d be like “OMG! Donut pictures! National donut day! How fun!” and then three weeks later I’d be like “here is a donut recipe because I am chronically late to all of the internet parties but you can totally bookmark it for next year!” and you’d be like “GET IT TOGETHER, JESSIE.”
But not today, you guys. NOT TODAY.
PS – important question: DONUT? Or DOUGHNUT?
These donuts are pretty quick to make, and they’re BAKED (which means they’re basically health food, riiiiiight?) Dip ’em in the fudge-y chocolate glaze, hit them with ALL.OF.THE.SPRINKLES, then let it set for a few minutes and you’ll be on your way to baked donut bliss.
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PinDescription
An easy, healthier donut recipe that’s baked instead of fried.
Ingredients
FOR THE DONUTS:
- 1 cup all-purpose flour (measured correctly by scooping and leveling)
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 egg
- 3 Tbsp. unsalted butter, melted
- 3 tsp. vanilla extract
- 1/4 cup rainbow sprinkles
FOR THE GLAZE:
- 1 cup powdered sugar
- 4 Tbsp. cocoa powder
- 4 Tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
- 4 Tbsp. milk
- 1/2 cup rainbow sprinkles
Instructions
FOR THE DONUTS:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate mixing bowl, whisk together milk, Greek yogurt, egg, melted butter, and vanilla extract.
- Add the wet ingredient mixture to the flour mixture and stir until batter is just combined. It should look like thick cake batter.
- Gently fold the rainbow sprinkles into your batter.
- Grease your donut pan with cooking spray (I use a Misto spray bottle [affiliate link] with vegetable oil instead of store-bought cooking spray – healthier and more environmentally friendly!)
- Spoon donut batter into a pastry bag with no piping tip (you could also use a plastic bag and snip off a corner with scissors).
- Pipe donut batter into donut pan, filling each cavity a little more than halfway full.
- Bake donuts at 350 degrees F for 10-12 minutes until lightly browned on top.
- Remove donuts from oven and let them cool in the pan for 5-6 minutes, then turn them out onto a wire rack to finish cooling.
- When donuts are nearly cooled, make the glaze.
FOR THE GLAZE:
- Whisk powdered sugar and cocoa powder together in a medium mixing bowl.
- Add melted butter and whisk it into the powdered sugar.
- Whisk vanilla extract and milk into powdered sugar mixture until smooth. The glaze should be thick and shiny.
- Dip the top of each donut into the glaze and return to the wire cooling rack (you may want to put a towel or plate under the wire rack to catch any drips of frosting). Top donuts with sprinkles while glaze is still wet.
- Let the glaze set for 10-15 minutes or so, then serve and enjoy!
Notes
These donuts are best on the day they’re made, but you can store them in an airtight container on the counter for 1-2 more days if you don’t get through them all.
Baked donuts can occasionally stick to the pan a little bit (I find it depends on the pan and the cooking spray you use) but just run a butter knife lightly around the edges of each donut to coax them out of the pan if they stick! Be sure to also let the donuts cool IN the pan for a few minutes before you turn them onto a cooling rack – I almost never tell you to cool stuff in the pan, but in this case it gives the donuts a chance to set and helps you pull them out of the pan a little easier!
I use this donut pan (affiliate link) from Wilton. If you don’t have a donut pan, you can bake the batter in a cupcake or muffin tin, but you may need to adjust the cooking times, so keep an eye on them as they bake.
Nutrition
- Calories: 193
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laiba says
November 14, 2016 at 11:44 AMis yogurt important????will it give taste to the donut?i am trying it first time
Jessie says
November 22, 2016 at 9:48 AMI haven’t tested this recipe without the yogurt so I can’t say that it will turn out the same way. The yogurt lends a bit of fat to the dough which helps it bake up at the correct texture. Hope that helps!
Hannah says
June 3, 2016 at 4:08 PMDo you have a subsitute for the yogurt? They look gorgeous!! ?
Jessie says
June 6, 2016 at 6:29 PMThank you so much! You could use regular yogurt or sour cream in place of the Greek Yogurt, but past that you’d probably have to play with the recipe a little bit to find something that works.