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    Home » Recipes » Breakfast and Brunch

    Confetti Baked Donuts with Easy Chocolate Glaze

    Published: Jun 3, 2016 · Last Updated: Jan 6, 2023

    Jump to Recipe

     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. 

    This post contains affiliate links: if you buy something I'll earn a small commission at no cost to you. 

    Chocolate glazed donuts with rainbow sprinkles on a wire cooling rack. this recipe

    Donuts!

    Stirring rainbow sprinkles into donut batter.

    Alsoooooooo, sprinkles.

    You know how we do.

    Chocolate glazed donuts on a wire cooling rack.

    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).

    Hand sprinkling rainbow sprinkles over a chocolate glazed donut.

    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.

    Funfetti donuts with chocolate glaze and rainbow sprinkles on a wire cooling rack.

    PS - important question: DONUT? Or DOUGHNUT?

    Three donuts with chocolate glaze and rainbow sprinkles stacked on top of each other.
    Chocolate glazed donut with a bite taken out of it.

    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.

    Vanilla donuts with a chocolate glaze and rainbow sprinkles on a wire cooling rack.
    Print
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    Chocolate glazed donut with rainbow sprinkles on a cooling rack.

    Baked Confetti Donuts with Easy Chocolate Glaze

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 25 mins
    • Total Time: 40 minutes
    • Yield: Makes 12-14 donuts 1x
    • Category: Breakfast
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    An easy, healthier donut recipe that's baked instead of fried.


    Ingredients

    Scale

    FOR THE DONUTS:

    • 1 cup all-purpose flour (measured correctly by scooping and leveling)
    • ½ cup sugar
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • ¼ tsp. kosher salt
    • ¼ tsp. ground nutmeg
    • ¼ cup milk
    • ¼ cup plain Greek yogurt
    • 1 egg
    • 3 Tbsp. unsalted butter, melted
    • 3 tsp. vanilla extract
    • ¼ 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
    • ½ cup rainbow sprinkles

    Instructions

    FOR THE DONUTS:

    1. Preheat oven to 350 degrees F.
    2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and nutmeg. Set aside.
    3. In a separate mixing bowl, whisk together milk, Greek yogurt, egg, melted butter, and vanilla extract.
    4. Add the wet ingredient mixture to the flour mixture and stir until batter is just combined. It should look like thick cake batter.
    5. Gently fold the rainbow sprinkles into your batter.
    6. 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!)
    7. 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).
    8. Pipe donut batter into donut pan, filling each cavity a little more than halfway full.
    9. Bake donuts at 350 degrees F for 10-12 minutes until lightly browned on top.
    10. 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.
    11. When donuts are nearly cooled, make the glaze.

    FOR THE GLAZE:

    1. Whisk powdered sugar and cocoa powder together in a medium mixing bowl.
    2. Add melted butter and whisk it into the powdered sugar.
    3. Whisk vanilla extract and milk into powdered sugar mixture until smooth. The glaze should be thick and shiny.
    4. 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.
    5. 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.

    Adapted from Sally's Baking Addiction.

    Nutrition

    • Serving Size: 1 donut
    • Calories: 193
    • Sugar: 19.5 g
    • Sodium: 145.1 mg
    • Fat: 6.6 g
    • Carbohydrates: 30.1 g
    • Protein: 4.7 g
    • Cholesterol: 17.3 mg

    Keywords: breakfast, donut, dessert

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Breakfast and Brunch recipes

    • Small Batch Cinnamon Rolls (Makes 6)
    • Cranberry Brie Stuffed French Toast
    • Leftover Turkey Frittata
    • Apple Butter French Toast

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Discussion

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    1. Lauren

      November 09, 2021 at 11:15 am

      I loved the recipe but I can’t figure out how to get the glaze to harden or become a shell. Are there tricks to make it happen? Thank you for sharing the recipe!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        November 09, 2021 at 12:00 pm

        Hi Lauren! First, make sure the doughnuts are fully cooled before putting the glaze on so that the chocolate doesn't melt. Next, try reducing the milk by just a Tablespoon or so to make it thicker. We hope that helps!

        Reply
    2. laiba

      November 14, 2016 at 11:44 am

      is yogurt important????will it give taste to the donut?i am trying it first time

      Reply
      • Jessie

        November 22, 2016 at 9:48 am

        I 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!

        Reply
    3. Hannah

      June 03, 2016 at 4:08 pm

      Do you have a subsitute for the yogurt? They look gorgeous!! ?

      Reply
      • Jessie

        June 06, 2016 at 6:29 pm

        Thank 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.

        Reply

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