How do I fill the donut pan without a piping bag?

If you don't have a piping bag, use a spoon to fill the donut cavities in the pan, one small scoop at a time. It helps to use a second spoon (or butter knife) to gently push each scoop of batter off the first spoon, so that you have more control over where the batter lands. To ensure uniform baking, use a butter knife to smooth the tops of the donuts before placing them in the oven.

How full should the donut pan be?

These donuts rise quite a bit in the oven - you probably need less batter than you think! For best results, fill each cavity a little less than halfway: If you overfill the doughnut pans, the funfetti donuts will overflow and you won't have uniform holes:

How should I grease the donut pan?

The easiest way is to use a bit of cooking spray (we love our refillable Misto sprayer !) If you don't have cooking spray, use a pastry brush to lightly brush each donut cavity with a neutral oil (like canola, vegetable, avocado, or grapeseed oil):

Why are my donuts sticking to the pan?

The shape of the indentations in a donut pan can make it a little tricky to get donuts out of the pan once they're baked. We've found the easiest way to coax donuts out of the pan is to let them cool right in the pan for 5-10 minutes (or until they're cool enough to handle). Then, use a butter knife or a small spatula to gently press each side of the donut away from the side of the cavity, and slowly lift each donut out of the pan (pictured below). This can take a bit of practice, but it gets easier the more you do it! It also helps to use a nonstick metal donut pan and grease it with a bit of oil or cooking spray before each use. The donuts will likely leave a thin layer of crumbs in the pan once they're removed, but they'll still hold their shape quite well. We did test this recipe with a greased and floured pan (as opposed to just a greased pan), but didn't find the flour made much of a difference in getting the donuts out of the pan.

Confetti Baked Donuts with Chocolate Glaze

Description

These easy baked donuts get a funfetti-style pop of color from rainbow sprinkles! Topped with a simple chocolate icing that sets as it cools for a bakery-style finish.

Ingredients

Scale

For the donuts:

180 grams all purpose flour (1 1/2 cups)
130 grams sugar (2/3 cup)
4 grams baking powder (1 teaspoon)
2 grams baking soda (1/2 teaspoon)
2 grams kosher salt (1/2 teaspoon)
pinch of ground nutmeg
60 grams milk (1/4 cup)
70 grams plain Greek yogurt (1/4 cup)
1 egg, at room temperature
15 grams unsalted butter, melted (3 Tablespoons)
15 grams vanilla extract (3 teaspoons)
50 grams rainbow sprinkles (1/4 cup)

For the frosting:

100 grams powdered sugar (1 cup)
20 grams cocoa powder (4 Tablespoons)
45 grams unsalted butter, melted (3 Tablespoons)
2 grams vanilla extract (1/2 teaspoon)
30 grams hot water (2 Tablespoons - you may not need it all!)
Extra rainbow sprinkles, for topping the donuts

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Instructions

Make the donuts:

Preheat oven to 350° Fahrenheit. Spray a metal donut pan with cooking spray, or brush it with a thin layer of neutral oil.
Whisk flour, sugar, baking powder, baking soda, salt, and nutmeg together in a large mixing bowl. Set aside.
In a separate mixing bowl or large measuring cup, whisk together milk, Greek yogurt, egg, melted butter, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, stirring until the batter is just combined. Add rainbow sprinkles and stir to distribute them evenly throughout the mixture. It should look and feel like thick cake batter!
Transfer batter to a pastry bag. Pipe the batter into your prepared donut pan, filling each cavity a little less than halfway (these donuts will rise quite a bit in the oven!) Note: Depending on the size of your pan, you will likely need to bake these donuts in batches.
Bake donuts at 350° F for 12-15 minutes until they're lightly browned, and a cake tester inserted into the donuts comes out clean..
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. Note: If your donuts are sticking, use a butter knife or small spatula to gently pry them out of the pan. This can take some practice!
Let donuts cool completely before making the chocolate glaze.

Make the glaze:

Whisk powdered sugar and cocoa powder together with a pinch of salt in a medium mixing bowl.
Whisk melted butter and vanilla extract into powdered sugar mixture. The mixture will be clumpy - that's ok!
Add hot water a little bit at a time, whisking well between each addition, until you have a smooth, shiny glaze. You may not need all of the hot water!
Dip the top of each donut into the glaze and return donuts 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 at least half an hour to achieve a shiny finish!

Notes

Please use a kitchen scale! While we have provided approximate volume measurements above, please note that measuring dry ingredients - especially flour - by volume (with cups) is notoriously unreliable. For best results, use a kitchen scale to measure by weight using the gram measurements provided above.

Storage. These donuts are best on the day they're made, but you can store them in an airtight container on the counter for 2-3 days if needed. The donuts will dry out a bit the longer they sit!

This chocolate glaze can take some practice. For best results, the glaze should be a pourable - but not watery - consistency when you dip the donuts. You want it to resemble a thick syrup. If the glaze soaks into the donut or runs right off and leaves a too-thin layer, let it sit for 5-10 minutes, then stir and dip again. If the glaze thickens too quickly, add a splash of hot water or microwave it for a few seconds to loosen it back up.

Adapted from Sally's Baking Addiction