Festive Homemade Donuts

Make any celebration special with a batch of these festive homemade donuts! These fresh homemade donuts are double dipped in vanilla glaze, topped with sprinkles and easy to make. It's truly love at first bite!

These adorable festive homemade donuts are guaranteed to make any day special. While festive for Valentine's Day, swap out the sprinkles for any special occasion like birthdays, Mother's Day, summer holidays or to make a weekend breakfast extra fun!

Without a doubt, these baked homemade donuts are an absolute favorite donut recipe. You can easily whip up fresh baked homemade donuts in just 30 minutes and they taste like a dream come true.

Here's Why You'll Love These Homemade Donut Recipe

• Double dunked in a vanilla glaze
• Baked, not fried
• Sweet, but not too sweet
• No mixer required!
• Flavored with vanilla and cinnamon
• Overloaded with festive sprinkles
• Customize the sprinkles for any occasion!
• Can easily be doubled

Two Parts For These Baked Homemade Donuts

I'm here to show you that making homemade donuts isn't difficult! Just like my other donut recipes, there are 2 parts to this recipe. Don't worry, I promise it's nothing complicated.

1. Donuts: We're using a standard baked donut recipe. If you've made my other donut recipes, you're familiar with it. It's a thick batter that produces moist and cakey donuts. The recipe includes basic ingredients like flour, egg, leaveners, milk and I like to add either yogurt or sour cream to keep them moist. The batter is piped into a donut pan and baked until just finished. If you don't have a donut pan, don't worry, I have options listed in the recipe notes.
2. Vanilla Glaze: You only need 3 ingredients for the vanilla glaze and it comes together in a pan.

Ingredients For Baked Homemade Donuts

These are baked homemade donuts without yeast– that's right, no yeast in this recipe.

• Flour: We're using regular all-purpose flour in this donut recipe. It doesn't require much, but just enough to absorb the liquid without drying out the donuts as they bake.
• Sugar: I find using a combination of granulated sugar and brown sugar produces the best recipe, just like these chocolate chip cookies. The sugar does more than sweeten the donuts. While the granulated sugar helps sweeten them, it also adds structure, while the brown sugar also helps keep the donuts soft while also providing extra flavor from the molasses.
• Yogurt: The addition of yogurt helps keep the donuts moist while also activating the baking soda. You can also use sour cream instead.
• Egg: We need 1 large egg for these baked donuts. It helps bind the ingredients together while also assisting in keeping the donut moist.
• Milk: The milk has one job— add moisture.
• Butter: The addition of this fat helps not only keep the donut moist but also provides flavor. You can also substitute with coconut oil instead.
• Vanilla Extract: Adds a ton of flavor.
• Nutmeg: The nutmeg gives a class "donut" flavor. If you're not a fan of nutmeg, don't worry— we're adding just a smidge.
• Leaveners: We're using both baking powder and baking soda to give the donuts a nice lift while they bake. 

How To Make Homemade Donuts

Most think that a homemade donut recipe is complicated but I'm here to show you that it's not. To make these baked homemade donuts, there's a few steps to follow and you're done in 30 minutes!

1. Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and nutmeg together in a mixing bowl. Set aside.
2. Combine the wet ingredients: Whisk the granulated sugar, brown sugar and melted butter together in a large mixing bowl– it will be gritty. Whisk in the yogurt, egg, milk and vanilla until combined.
3. Add the dry ingredients to the wet ingredients: Pour the dry ingredients into the wet ingredients and whisk together until just combined with no lumps. The batter will be thick– try to not overmix.
4. Add the batter to a bag and bake: Spoon the batter into a large zipped-top bag or piping bag (shown above). Cut a corner off the bottom of the bag and pipe the batter into the donut pan, filling about ¾ of the way full. Bake for 10 minutes or until the edges are lightly browned– mine took exactly 10 minutes. Allow the donuts to cool slightly so you can hold onto them for the glaze.
5. Make the vanilla glaze: Place a wire rack over a baking sheet or parchment paper to catch the glaze. Set aside. Combine the ingredients into a medium sauce pan over low heat. Whisk until the glaze comes together and is smooth. Remove from the heat. Begin dunking the donuts into the glaze by dropping the donut face down into the saucepan, moving it around gently, then place it on the wire rack. Be careful as the glaze is hot– use a spoon if needed. Once all donuts are glazed, repeat the process once more adding sprinkles immediately after coating with the final coat of glaze.

Success Tips

1. You might be tempted to keep mixing the donut batter if you see a few lumps, but don't! A few small lumps is okay. When you overmix the batter it will produce tough donuts.
2. Make sure you dunk the donuts into warm glaze. When the glaze is warm it allows the glaze to "set" like a traditional homemade donut recipe.
3. Double dunk! For best results, I recommend dunking the donuts into the glaze twice. If you're topping with sprinkles, add the sprinkles immediately after the second glaze of each donut otherwise the glaze will set and the sprinkles won't stick.

Dare I say these donuts are the happiest donuts in the world– I bet you'll smile with every bite!

More Donut Recipes

• Baked Cinnamon Sugar Donuts
• Easy Baked Glazed Donuts
• Baked Maple Frosted Donuts

Festive Homemade Donuts

Author: Christina

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Yield: 6 donuts

5 from 1 vote

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Description

Make any celebration special with a batch of these festive homemade donuts for your next party! These fresh homemade donuts are double dipped in vanilla glaze, topped with sprinkles and easy to make. It's truly love at first bite!

Ingredients

 

Donuts

• ▢ 1 ¼ cups all-purpose flour
• ▢ 1 ¼ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon nutmeg, a pinch
• ▢ ⅓ cup granulated sugar
• ▢ 2 Tablespoons light brown sugar
• ▢ 3 Tablespoons unsalted butter, melted and slightly cooled
• ▢ ¼ cup plain Greek yogurt
• ▢ 1 large egg, at room temperature
• ▢ ¼ cup milk
• ▢ 1 ½ teaspoons vanilla extract
• ▢ optional: ¼ cup sprinkles for topping

Vanilla Glaze

• ▢ ⅓ cup milk
• ▢ 2 ¼ cups powdered sugar
• ▢ 1 teaspoon vanilla extract

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Instructions

• Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
• Whisk the flour, baking powder, baking soda, and nutmeg together in a mixing bowl. Set aside. Whisk the granulated sugar, brown sugar and melted butter together in a large mixing bowl– it will be gritty. Whisk in the yogurt, egg, milk and vanilla until combined.
• Pour the dry ingredients into the wet ingredients and whisk together until just combined with no lumps. The batter will be thick– try to not overmix.
• Spoon the batter into a large zipped-top bag or piping bag (shown above). Cut a corner off the bottom of the bag and pipe the batter into the donut pan, filling about ¾ of the way full.
• Bake for 10 minutes or until the edges are lightly browned– mine took exactly 10 minutes. Allow the donuts to cool slightly so you can hold onto them for the glaze.
• While the donuts cool, make the vanilla glaze: Place a wire rack over a baking sheet or parchment paper to catch the glaze. Set aside. Combine the ingredients into a medium sauce pan over low heat. Whisk until the glaze comes together and is smooth. Remove from the heat. Begin dunking the donuts into the glaze by dropping the donut face down into the saucepan, moving it around gently, then place it on the wire rack. Be careful as the glaze is hot– use a spoon if needed. Once all donuts are glazed, repeat the process once more adding sprinkles immediately after coating with the final coat of glaze.
• Let the glaze set before diving in, about 5 minutes.

Notes

1. Make Ahead & Freezing Instructions: I don't recommend storing baked and glazed donuts for more than 1 day at room temperature. These are best the day they are made. Baked, not glazed, donuts can be made up to 2 days in advance and frozen for up to 3 months. Thaw overnight in at room temperature. Then, continue with step 6.
2. Yogurt: You want to use plain or vanilla flavor for best results.
3. Butter: While using butter will provide more flavor, you can also use refined coconut oil too! Make sure it's refined, otherwise the donuts will have a more coconut flavor to them.
4. Milk: Any type of milk works for this recipe— I've used 1%, 2%, whole milk and a variety of dairy free milks such as oat and unsweetened almond milk.
5. Gluten Free Option: I've made these donuts with Bob's Red Mill 1 to 1 Gluten Free Baking Flour. This recipe has not been tested with any other gluten free flours.
6. No Donut Pan? Don't worry! If you don't have a donut pan you can also baked these into "donut hole" like donuts using a mini muffin pan. Fill the donuts about ½-¾ of the way and bake for 6-10 minutes. If you press the donuts, it should bounce back. If it doesn't, it needs a little more time.

Nutrition

Calories: 415kcal | Carbohydrates: 82g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 207mg | Potassium: 98mg | Fiber: 1g | Sugar: 61g | Vitamin A: 259IU | Vitamin C: 0.002mg | Calcium: 102mg | Iron: 2mg

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