A recipe for Baked Funfetti Doughnuts with an option of vanilla and/or chocolate glaze to celebrate #BacktoSchoolTreats! These easy, baked doughnuts have sprinkles throughout the batter AND over the glaze for twice the fun!
1teaspoonvanilla paste or vanilla extractpreferably Taylor & Colledge
Chocolate Glaze:
3/4cuppowdered sugarsifted
2tablespoonscocoa powder
1-2tablespoonsmilk
1teaspoonvanilla paste or vanilla extractpreferably Taylor & Colledge
Additional sprinkles for toppingpreferably Sweets & Treats
Instructions
To make the Baked Funfetti Doughnuts:
Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla paste or extract. Mix into the flour mixture just until incorporated with no lumps. Gently fold in the rainbow sprinkles.
Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the vanilla glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
Immediately dip the tops of a few cooled doughnuts into the glaze and top with sprinkles. Allow to set briefly before serving.
To make the chocolate glaze:
In a medium bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
Immediately dip the tops of the doughnuts in the glaze and top with sprinkles. Allow to set briefly before serving.