Funfetti Donuts

Ingredients

• 120 g (1 cup)all-purpose flour
• 1 teaspoonbaking powder
• 1/4 teaspoonground nutmeg
• 1/4 teaspoonsalt
• 67 g (1/3 cup)granulated sugar
• 1 largeegg
• 29 g (2 tablespoons), meltedunsalted butter
• 60 ml (1/4 cup)milk
• 123 g (1/4 cup)plain yoghurt, regular or Greek
• 1/2 teaspoonvanilla extract
• 1/2 teaspoonalmond extract
• 144 g (1/2 cup)sprinkles, not nonpareils
• 30 ml (2 tablespoons)milk
• 1/2 teaspoonvanilla extract
• 120 g (1 cup)icing sugar
• 6 g (1 tablespoon), if making chocolate glazeunsweetened cocoa powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Prepare the pan

   Spray a doughnut pan with non-stick spray and set it aside.

3. 3

   Mix dry ingredients

   In a medium bowl, whisk together the flour, baking powder, nutmeg, salt and sugar. Set aside.

4. 4

   Mix wet ingredients

   In a small bowl, whisk the egg, melted butter, 60 ml milk, yoghurt, vanilla extract and almond extract until smooth.

5. 5

   Combine the batter

   Pour the wet mixture into the dry ingredients and mix just until combined, taking care not to overmix. Gently stir in the sprinkles.

6. 6

   Fill the doughnut pan

   Put the batter in a piping bag or a large zip-top bag with a corner snipped off, then pipe it evenly into the doughnut wells, filling each two-thirds to three-quarters full. You can use a spoon instead.

7. 7

   Bake the doughnuts

   Bake for 10–12 minutes, until the edges just begin to brown. Cool completely on a wire rack before dipping in the glaze.

8. 8

   Make the glaze

   Combine the glaze ingredients in a small saucepan. Warm over low heat, whisking until smooth.

9. 9

   Dip the doughnuts

   Take the pan off the heat and dip the doughnuts in the glaze one at a time. Place them on a wire rack set over a baking sheet or wax paper to catch drips; the first glaze layer need not be fully set before the second dip.

10. 10

    Glaze again

    Dip the doughnuts a second time in the remaining glaze. Add more sprinkles if desired.

What are funfetti doughnuts?

Funfetti doughnuts are cake-style doughnuts dotted with colourful sprinkles. This baked American-style version uses a doughnut pan instead of frying, making it a practical batch to prepare at home.

Yoghurt and butter give the batter richness, while vanilla and almond extracts add flavour. A simple glaze finishes each doughnut with a sweet coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 3g protein, 51g carbs, 5g fat.

The flour and sugar provide most of the carbohydrates, while the butter and glaze contribute much of the fat. The egg and yoghurt provide some protein. Pair a doughnut with fruit or plain yoghurt if you want a more rounded plate.

Choosing the sprinkles

Sprinkles: Use standard rod-shaped sprinkles, not nonpareils, as specified in the recipe. Fold them in gently at the end so their colour is distributed through the batter without unnecessary mixing.

Mixing for a tender crumb

Dry ingredients: Whisk the flour, baking powder, nutmeg, salt and sugar together first so the raising agent and seasoning are spread through the mixture.

Wet ingredients: Whisk until the egg, melted butter, milk, yoghurt and extracts form a smooth mixture. Once the wet and dry mixtures meet, stop stirring as soon as no dry flour remains; overmixing can make cake-style doughnuts tougher.

Filling the wells evenly

Piping: A piping bag or snipped zip-top bag makes it easier to portion the thick batter neatly into the doughnut pan. Fill each well between two-thirds and three-quarters full, leaving room for the batter to rise.

Spoonfuls: If you do not have a bag, use a spoon and distribute the batter carefully around each well. Try to keep the portions even so the doughnuts bake at a similar rate.

Checking for doneness

Edges: Begin checking at 10 minutes and take the pan out when the edges just start to brown, within the 10–12 minute baking time. The recipe does not call for a deeply browned finish.

Cooling: Let the doughnuts cool completely on a wire rack before glazing. Warm doughnuts can soften the glaze and make dipping less tidy.

Getting a smooth glaze

Low heat: Warm the glaze ingredients over low heat and whisk until smooth. Keep the saucepan off the heat while dipping the doughnuts.

Second dip: The first layer does not need to set completely before you dip again. Set the rack over a baking sheet or wax paper to catch drips, then add extra sprinkles while the glaze is still workable.

Serving and timing

Freshly baked: These doughnuts taste freshest on the day they are made, so plan to serve them soon after cooling and glazing. The recipe takes 22 minutes in total, with cooling needed before the glaze stage.

To serve: Enjoy them on their own with coffee, tea or milk. For a more balanced snack, pair one with fruit or plain yoghurt.

Recipe notes & tips

• Measure the batter into the wells evenly so the doughnuts finish baking at roughly the same time.
• Use the specified rod-shaped sprinkles rather than nonpareils.
• Mix the batter only until the flour is incorporated, then fold in the sprinkles gently.
• Start checking the doughnuts at 10 minutes, as the edges should only just begin to brown.
• Cool the doughnuts completely before dipping them in glaze.
• Set the wire rack over a tray or wax paper to catch glaze drips.

Variations

• Vanilla glaze: Leave out the cocoa powder for the simple vanilla version.
• Chocolate glaze: Add the specified unsweetened cocoa powder to the glaze ingredients.
• Extra sprinkles: Scatter more sprinkles over the doughnuts after the second dip.
• Almond flavour: Keep the almond extract in the batter for its gentle flavour alongside vanilla.
• Greek yoghurt: Use regular or Greek plain yoghurt, as preferred.

Common mistakes to avoid

• Overmixing the batter: Stop when the wet and dry ingredients are just combined to help keep the crumb tender.
• Filling the wells too full: Leave space by filling each one only two-thirds to three-quarters full.
• Using nonpareils: Choose standard sprinkles instead, as the recipe specifically excludes nonpareils.
• Dipping warm doughnuts: Let them cool completely first so the glaze is easier to apply.
• Heating the glaze too quickly: Keep the saucepan over low heat and whisk until the mixture is smooth.
• Skipping the drip tray: Place the rack over a baking sheet or wax paper to catch excess glaze.

How to store

The glazed doughnuts keep covered at room temperature for up to 2 days, though they are freshest on the day they are baked. Unglazed doughnuts can be frozen for up to 3 months; thaw overnight in the refrigerator, then glaze.

Frequently asked questions