These baked sprinkle donuts are lighter and much easier to make than traditional fried donuts but don’t worry they are still incredibly delicious and a huge crowd pleaser! They come together easily with super simple ingredients and are such a fun treat or special breakfast.
Savanna received the Dash Mini Donut Maker for Christmas as we as a baking challenge kit which a donut pan and recipe. We thought the baking challenge recipe was much better. I adapted it slightly to simplify the ingredients. Then I tested it out on the Dash Maker and with a muffin pan and it works great on all of them.
Tips & Adaptations for Baked Sprinkle Donuts
- These can be made as regular donuts or as minis. If you do not have a donut pan or maker you can use a mini muffin tin to make baked donut “holes”.
- They are great plain or you can kick them up a notch and add a vanilla glaze and sprinkles.
- I used heart sprinkles for a valentine’s day theme but they can be made with any regular sprinkles any time of the year.
- If you go through a lot of sprinkles we like these natural sprinkles.
- For smaller quantities we like the super pop natural sprinkles or regular sprinkles.
- Piping:
- You can use a spoon, but we find using a piping bag for making donuts to be easier. If you don’t have a piping bag you can use a gallon freezer bag and cut off the tip.
- I find it easiest to fill using a cup.
- Tie the top so the batter doesn’t leak out.
- Use half the batter at a time so you don’t overfill the bag.
As mentioned above this recipe originated from the baking challenge kit Savanna received for Christmas. I highly recommend it if you have a child who enjoys baking. It is super cute and fun to do alone or she did as a fun winter weekend playdate.
Baked Sprinkle Donuts
These baked sprinkle donuts are lighter and much easier to make than traditional fried donuts but they are still incredibly delicious and a huge crowd pleaser! They come together easily with super simple ingredients and can be regular, mini or adapted to be donut muffin holes. This recipe is adapted from the America's Test Kitchen Baking Challenge Donut.
Donut Ingredients
- 4 tbsp butter (dairy free works as well) (soft or melted and cooled)
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pure vanilla
- 1 1/3 cup all purpose flour (or a 1-1 gluten free blend )
- 1/2 cup milk (regular or unsweetened almond )
- 1/4 cup sprinkles + extra if adding on top of glaze ((see above for my favorite natural sprinkles))
Vanilla Glaze Ingredients
- 1 cup 10x sugar
- 1 – 2 tbsp milk of choice (start with 1 1/2 tbsp if you like thiner add another 1/2 tbsp)
- 1/2 tsp pure vanilla
- Preheat oven to 350 or plug in mini donut maker.
Mix
- In a small-medium bowl mix together flour, baking powder, salt and nutmeg, mix to combine and set aside.
- In a large mixing bowl using an electric mixer at medium speed or a whisk mix the butter and sugar for 1-3 minutes or until light and fluffy.
- Add in egg and mix on medium speed or whisk until throughly combined.
- Mix in milk and vanilla until throughly combined and then slowly fold in the dry ingredients (the flour mixture).
- Fold in your sprinkles of choice and transfer the batter to a ziplock or piping bag to portion your donuts – see photo above. (You can do this using a spoon but I find the piping bag easier). If making mini muffins use a tablespoon or small scoop.
Pipe
-
Each donut cup or muffin cup 2/3 – 3/4 full.
Bake:
- Dash Mini Donut Maker: 2 minutes then flip and bake 1-2 minutes more.
- Regular Donut Pan:
- Mini Donut Hole Muffins – 8-10 minutes or until toothpick comes out clean
Glaze:
- While donuts are cooling whisk together the glaze ingredients.
- After the donuts have cooled (glaze sticks better) dip each donut into the glaze and then set on a wire rack (put a towel or parchment under for easier clean-up) and top with extra sprinkles if desired.
These stay great for 3-5 days in an airtight container.
Food Play Go 