At our house we lllllove donuts! We love just about any kind. My children like anything with powdered sugar and sprinkles (and sometimes I do too), while my husband prefers anything without 😉 He likes toppings like coconuts and nuts. Glazed are my favorites, but it did take awhile for me to gradually say goodbye to the sprinkles (ahem, now that I’m an adult and everything). Fried donuts are fantastic. Donuts are just plain fun!
I recently found a healthier baked donut recipe. I think it’s convenient to be able to bake them rather than fry them. I would recommend using a donut pan- they can be found at most stores that carry Wilton products. I appreciate not having to fry – for my waistline and for my young children running around – and I do mean rrrrrrunning!
I whipped up these easy donuts the other morning. They are a healthier and lighter homemade version. Children will enjoy watching (and helping – especially when you get to the frosting and sprinkles). Oh, a happy way to start the day!
- For the donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg (gives them that "bakery donut" taste)
- 1 large egg
- ⅓ cup packed light brown sugar
- ¼ cup milk
- ¼ cup Greek yogurt
- 2 Tablespoons unsalted butter, melted
- 1 and ½ teaspoons vanilla extract
- For the chocolate glaze:
- ½ cup milk or semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water (or more if glaze is too thick)
- rainbow sprinkles
- Preheat the oven to 350 degrees. Spray a donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt 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.
- Spoon the batter into the donut cavities or use a large zipped-top bag for ease. 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. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
- Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. Pour the sprinkles into a deep bowl and dip the tops of the donuts into it.
- Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
- Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.