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chocolate glazed donut with rainbow sprinkles on a cooling rack

Baked Confetti Donuts with Easy Chocolate Glaze

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: Makes 12-14 donuts 1x

Description

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


Scale

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:

  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

  • Calories: 193