Print

Festive Homemade Donuts

homemade donuts
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Units

Donuts

  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon (a pinch) nutmeg
  • 1/3 cup granulated sugar
  • 2 Tablespoons light brown sugar
  • 3 Tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup plain Greek yogurt
  • 1 large egg, at room temperature
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • optional: 1/4 cup sprinkles for topping

Vanilla Glaze

  • 1/3 cup milk
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
  2. 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.
  3. 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. 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 3/4 of the way full.
  5. 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.
  6. 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.
  7. 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 ½-3/4 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.

Find it online: https://runlifteatrepeat.com/homemade-donuts/