Baked Funfetti Donuts are made from scratch (no cake mix necessary) and are baked, not fried. These baked donuts are so easy and so tasty!
My son has been doing little jobs around the house lately. When I told him that he was a great helper, he said that he was doing jobs so that he could earn donuts.
I was unaware that donuts were our household currency, but, hey, whatever works!
Since my kids (and my husband) love sprinkles and Funfetti, I wanted to make them a baked Funfetti donut from scratch.
Since these donuts are baked, not fried, they’re perfect for those times when you want to celebrate or indulge without going too crazy.
How to make baked Funfetti donuts
Step 1: To make the donuts, preheat oven to 350 F. Spray two (6-count) doughnut pans with a flour-based baking spray, like Baker’s Joy.
Step 2: In a small bowl, stir water and yeast together. Let the yeast sit for 5-10 minutes, or until foamy.
Step 3: Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
Step 4: Add the eggs, buttermilk, butter, vanilla, and yeast mixture; stir until combined.
Step 5: Gently stir in sprinkles until just incorporated. Do not over-stir as sprinkles can bleed.
Step 6: Spoon batter (about 1/4-cup per donut) into prepared pans, smoothing as needed.
Step 7: Bake for about 10-15 minutes, or until set and light golden brown.
Step 8: Let the donuts cool in the pan for about 5 minutes. Meanwhile, prepare the glaze.
Step 9: In a small bowl, whisk together the powdered sugar, milk, and vanilla to form a thick but viscous glaze.
Step 10: Remove donuts to wire rack, and drizzle warm donuts with glaze.
Step 11: Add sprinkles while glaze is still warm. Once the glaze sets up, the sprinkles won’t stick.
Recipe Tips!
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Sprinkles: Many brands of sprinkles bleed the color when used in batter. If you’re looking for a brand that doesn’t bleed the color, I’ve had the best luck with Betty Crocker rainbow sprinkles.
- Donut pan: If you don’t have a donut pan, try making mini muffins instead!
Storage
The donuts are best eaten when freshly made. Store any leftover donuts in an airtight container at room temperature for 1-2 days.
More baked donut recipes!
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Baked Funfetti Donuts {From Scratch}
Equipment
- Donut pan
Ingredients
Donuts
- 2 teaspoons active dry yeast
- 2 tablespoons warm water about 100F
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 cup buttermilk at room temperature
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1/3 cup sprinkles
Glaze
- 1 cup powdered sugar
- 1-3 tablespoon(s) milk
- 2 teaspoons vanilla extract I used clear vanilla to keep the glaze white.
- 3 tablespoons sprinkles
Instructions
- To make the donuts, preheat oven to 350 F. Spray two (6-count) doughnut pans with a flour-based baking spray, like Baker’s Joy.
- In a small bowl, stir water and yeast together. Let the yeast sit for 5-10 minutes, or until foamy.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients.
- Add the eggs, buttermilk, butter, vanilla, and yeast mixture; stir until combined.
- Gently stir in sprinkles until just incorporated. Do not over-stir as sprinkles can bleed.
- Spoon batter (about 1/4-cup per donut) into prepared pans, smoothing as needed.
- Bake for about 10-15 minutes, or until set and light golden brown.
- Let the donuts cool in the pan for about 5 minutes.
- Meanwhile, prepare the glaze.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla to form a thick but viscous glaze.
- Remove donuts to wire rack, and drizzle warm donuts with glaze.
- Add sprinkles while glaze is still warm. Once the glaze sets up, the sprinkles won’t stick.
- Donuts are best enjoyed warm.
Notes
- Yeast: You can use an equal amount of instant yeast. If you’re using instant yeast, there’s no need to proof it.
- Salt: Or a pinch of table salt.
- Butter: I use salted butter.
- Vanilla extract: If you’d like the icing to be whiter, use clear vanilla extract. You could also use cake batter flavoring for part of the vanilla.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Gabrielle says
You’ve forgotten to include the sprinkles that are in the donuts in your recipe instructions.
Kate says
Thanks! Fixed.
Gabrielle says
No Problem! They turned out AMAZING btw :)
I don’t own a donut pan, so I made these into little donut cupcakes instead. They turned out really great that way, and were basically like giant, cupcake-shaped donut holes, if any other people lacking in donut pans were wondering, hahaha! I’ve made them tons of times and they always turn out, they always look adorable. Thanks for such a fantastic recipe!
Kate says
I’m so glad! They sound cute! I love to hear how things have turned out, and I’m glad that they worked out for you!