These donuts are so good, fluffy, soft yummy donuts with sprinkles in the batter, then dipped in a delicious easy vanilla glaze, and more sprinkles on top. These are so easy to make you have all of the ingredients in the house to whip these up, no mixer needed. They are not greasy because they are baked, making them so soft and not that greasy soft you get at the store. Also, to make them taste like real bakery donuts you add just a touch of nutmeg, you cant taste it, but it is that hidden flavor that when everyone eats them they love the donuts and wonder what makes them so good. That is a little secret to baking in some recipes. If you do not have the donut pan Target and Bed Bath and Beyond has them for 8 dollars. I would double this recipe because they were gone in a day. Enjoy!!
These are so easy to make all the ingredients you have in your house, I love, love, love sprinkles. No lie I have about 30 containers of sprinkles in my house, every color you can think of, thanks to me going to Lancaster, PA to a little Amish owned store where I purchase all of my baking items, You cant beat the prices. The containers are only 50-75 cents. So I go 2 or 3 times a year and stock up. They must think I am crazy, I go to the register and not only buy sprinkles but all of my baking needs. I cant believe the money I save by going there, it is worth the 3 hour trip. I love going there the store is connected to their house, no power and they just buy big bags and then place them in containers, or bags. Anyway I like Jimmies ( sprinkles) not non pariels, because they bleed, in some recipes I will use them, but not in this one.
Ingredients For Donuts:
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/3 cup granulated sugar
1/2 cup milk
1/4 cup sour cream
1 large egg
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup heaping rainbow sprinkles ( jimmies)
For The Glaze:
2- 2 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
rainbow sprinkles ( jimmies) for sprinkling on top of donuts
Directions:
1. Preheat the oven to 350F degrees and spray a donut pan with non-stick spray then set aside
2. For the donuts in a large bowl add the flour, baking powder, baking soda, nutmeg, and granulated sugar together, whisk and set aside.
3. In another medium bowl add the milk, sour cream, and egg together and whisk until smooth. Add the slightly cooled melted butter and vanilla, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix and the batter is thick, that is normal. Fold in the sprinkles gently to mixture until incorporated completely.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix and the batter is thick, that is normal. Fold in the sprinkles gently to mixture until incorporated completely.
5. Spoon the batter into the donut cups—I used a large zipped-top bag to make it easy and no mess. 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. Then smooth with a butter knife to spread evenly in the donut pan
6. Bake for 7-10 minutes or until the edges are lightly browned. Allow the donuts to cool before glazing.
7. For The Glaze:
In a medium saucepan over low heat, combine the glaze ingredients. Whisk until the glaze is smooth. It will be thin but you will see, the recipe calls for 2 cups but I wanted a little thicker and I added 2 1/2 cups. So it is your call either way if you use 2 or 2 1/2 both perfect. Remove from heat then immediately begin dunking the tops of the donuts, one at a time into the glaze. I had some glaze left so after I dunked, I even dunked some of the sides, because I like the glaze, then I took a spoon and even poured more over donuts, you have to place sprinkles on quickly glaze sets fast. Drop each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack, place foil, parchment or wax paper under the wire rack to catch the drippings.
In a medium saucepan over low heat, combine the glaze ingredients. Whisk until the glaze is smooth. It will be thin but you will see, the recipe calls for 2 cups but I wanted a little thicker and I added 2 1/2 cups. So it is your call either way if you use 2 or 2 1/2 both perfect. Remove from heat then immediately begin dunking the tops of the donuts, one at a time into the glaze. I had some glaze left so after I dunked, I even dunked some of the sides, because I like the glaze, then I took a spoon and even poured more over donuts, you have to place sprinkles on quickly glaze sets fast. Drop each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack, place foil, parchment or wax paper under the wire rack to catch the drippings.
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
recipe slightly adapted from:http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/
recipe slightly adapted from:http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/
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