If there was ever a post so perfect for a Friday and so perfect to be shared on this site, it would most definitely have to be these Baked Funfetti Doughnuts. Doughnuts are always a yes in my book, and since these are baked and also funfetti flavored, I think that makes them the ultimate weekend treat. My friend Adrianna from A Cozy Kitchen (author of A Year of Cozy) has just published her newest cookbook which just so happens to be the world’s first coloring cookbook, A Cozy Coloring Cookbook! I think this idea is genius, and I’m so happy that she created this beautiful book for all of us to enjoy and for all of us to feel like kids again! I used to be obsessed with coloring books as a kid, and I’m so happy that adult coloring books are a thing now. Although I do have to say that I haven’t gotten into them, until now. A cookbook where I can not only make delicious recipes from, but also color the pages and have some fun with? That’s the best thing ever. These funfetti doughnuts come from the pages of Adrianna’s book, and they are calling out your name. And just in case you don’t already own it, then you’re in luck because I’m giving away a copy to one lucky winner! It’s like Christmas has come early.
To enter for a chance to win a copy of A Cozy Coloring Cookbook for yourself, leave a comment below letting me know what your favorite Thanksgiving memory is (in honor of the upcoming holiday). Feel free to tell me all the details about it, why this is your favorite memory and what made it so special. My mom and I love reading all of your comments. You have until Monday to enter, and let’s remember to keep things fair. Only one entry per person and everyone is invited to participate. The winner will be picked at random and will be notified via email. This book has your name written all over it, so good luck, I’m crossing my fingers for you!
Let’s start with the most important part of this recipe…the coloring. If you have a copy of this book already, then crack it open to page 20 and pick up some crayons or coloring pencils and have a little fun.
Then once you’re done with coloring the page, and only when you’re done, you can start on rewarding your hard work by baking up a batch of these Baked Funfetti Doughnuts. It’s a very simple batter, so simple that you can do it by hand. No mixer required. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Then in a separate bowl, whisk together the buttermilk, butter, egg, and vanilla until smooth.
**Tip: Whenever I make cakes, cupcakes or muffins, I ALWAYS use buttermilk instead of regular milk because it makes them not be dry. That’s always crucial.**
Make a well in the center of the dry ingredients and then pour in the wet ingredients. stir with a rubber spatula until just combined.
**Note: Make sure not to over-mix the batter at this point because if you do, you’ll end up with dry tough doughnuts. Believe me, no one wants that.**
Add the sprinkles, and fold them in until evenly distributed. Let’s talk sprinkles for a second. You want multi-colored jimmies for this, as with any other funfetti recipe because they melt into the batter perfectly. Don’t use sugar sprinkles, they just don’t work for it.
Transfer the batter to a piping bag with no tip. I like to use disposable piping bags which you can find in most craft stores that have a baking section. Or you can get them online.
**Tip: If you don’t have a piping bag, just use a large resealable bag! Fill the bag with the batter and then snip off the end to use as a makeshift piping bag!**
Pipe out the batter among two 6-cavity baked doughnut pans that have been greased with either cooking spray or melted butter. You can find doughnut pans pretty much anywhere these days. I got mine on amazon, which you can find by clicking here.
Bake in a preheated 350 degree F oven for about 10 to 12 minutes or until the doughnuts spring back when touched or a toothpick inserted in the middle comes out clean. Let the doughnuts cool in the pan for about 5 minutes before inverting onto a wire rack to cool completely.
To make the glaze, in a medium bowl, whisk together the powdered sugar, butter, vanilla and milk until smooth. Then dip the cooled doughnuts into the glaze and return to the wire rack. Decorate with sprinkles and let set before eating.
**Note: You can keep the glaze white, but I wanted to add a little color so I dyed it with a tiny bit of red gel food coloring. But feel free to use whatever color you like, or if you just want to leave it as it is.**
These doughnuts are best when eaten the day they’re made. But just in case you can’t eat them all in one sitting, like I can, feel free to transfer them to a plate or platter and wrap them in plastic wrap. Keep at room temperature for up to 2 days. They’ll get stale if you keep them any longer than that.
For the topping, feel free to get creative and top the doughnuts with whatever sprinkles you have on hand. Here, you can use sugared sprinkles or those fancy pearled sprinkles. This is the moment where you let your creative juices go wild and have all the fun you want.
I’ll give you a little bake doughnut tip, from me to you. I don’t know about you, but whenever I bake doughnuts, they sometimes bake over the center of the doughnut and what kind of doughnut doesn’t have a hole in the center? I mean come on! So I like to take a pairing knife and cut out the center, or whatever has baked over. That way I end up with perfectly shaped doughnuts every time!
I think by now you all know about my love for doughnuts, have you seen my site design? And just in case you didn’t know about my love of doughnuts, or know that there’s an extensive list of doughnut posts on the site, I’ll remind you of it. You can click here to see all of my favorite doughnuts!
Don’t forget to leave a comment below, telling me what your favorite Thanksgiving memory is. You have until Monday to enter for a chance to win a copy of this A Cozy Coloring Cookbook! Just one entry per person and it’s open to anyone! Remember that my mamma loves to pick the winner, and although it’s at random, she LOVES to read all of your comments. So the more details the better. What makes it your favorite memory, when was it, what did you eat or make?! We want to hear all about it. Good luck, I’m rooting for you!
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 4 tablespoons multi-colored sprinkles
- 2 cups powdered sugar
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
- Preheat oven to 350 degrees F. Generously grease two 6-cavity doughnut pans with cooking spray or melted butter. Set aside.
- To make the doughnuts, in a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside. In a large measuring cup or medium bowl, whisk together the buttermilk, vanilla, egg, and melted butter until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just combined, making sure not to over-mix. Fold in about 2 tablespoons of sprinkles. Transfer the mixture to a pastry bag or a resealable plastic bag with the end snipped off.
- Pipe out the batter among the prepared doughnut pan, until they're about 3/4 of the way filled. Bake for 10 to 12 minutes, or until the doughnuts spring back when touched, or a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes, before inverting them onto a wire rack.
- To make the glaze, whisk together the sugar, butter, vanilla, and enough milk to get the perfect consistency for dipping the doughnuts. It should be thin but somewhat thick at the same time. Dip the cooled doughnuts into the glaze and then top with sprinkles. Allow the glaze to set before eating. Enjoy!
- Yield: about 11 doughnuts