| Cook Time | 10 minutes |
| Servings | serves |
Ingredients
Donuts
- 1 cup Plain Flour 125g, measured correctly
- 1 teaspoon Baking Powder
- 1/4 teaspoon Bi Carbonate of Soda
- 1/4 teaspoon Nutmeg ground , gives them that "bakery donut" taste
- 1/3 cup Sugar 65g
- 1/4 cup Milk 60ml
- 1/4 cup Greek Yoghurt 60g
- 1 Egg
- 2 tablespoons Unsalted Butter melted, 30g
- 1 1/2 teaspoons Vanilla Extract
- 1/2 cup Rainbow Sprinkles
Glaze
- 1/4 cup Milk 60ml
- 2 cups Icing Sugar 240g
- 1 teaspoon Vanilla
- Sprinkles to sprinkle on top
Ingredients Donuts
Glaze
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Instructions
- Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts:
- Whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
- Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
- Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.
For the glaze:
- Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
- Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
Recipe Notes
- Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
- Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
No donut pan? No problem! You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.
Make ahead tip: You can freeze the glazed or unglazed donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap 'em for a couple seconds.
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