Baked Vanilla Sprinkle Doughnuts

Doughnuts are my weakness. Doesn’t matter if they are fried, baked, glazed, chocolate, or filled with raspberry jam… you put a doughnut in front of me, I will eat it!

I’ve been thinking of ways to involve my toddler and keep him engaged, and what better way than to bake vanilla sprinkle doughnuts together?! I highly encourage you to try this recipe with your littles — they’ll have SO much fun dipping doughnuts into the glaze + sprinkles, and enjoy eating them too.

If you need any proof that this recipe is good… take a look at my son! He couldn’t wait to dig into them.

Due to COVID-19, it was nearly impossible to find rainbow sprinkles that I like; the super crunchy kind! I had a small container in my pantry and could only get these long ones from Dollarama, not the best, but they still look and taste delicious. I’m sending you good vibes for finding sprinkles to make the most perfect baked doughnuts using the recipe below!

Recipe: Baked Vanilla & Chocolate Doughnuts

Time: 1 hour (including prep and baking))
Serves: 6 doughnuts

What you’ll need:

Doughnuts

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons canola or vegetable oil

Vanilla Glaze

  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 or 2 cups rainbow sprinkles

Chocolate Glaze

  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 1 or 2 cups rainbow sprinkles

Directions:

Doughnuts

  • Preheat your oven to 350°F
  • Gently mix the dry ingredients together (flour, baking powder, baking soda, nutmeg, sugar, salt) in a large bowl or your stand mixer bowl
  • Whisk together the wet ingredients in a separate bowl (milk, sour cream, egg, vanilla, oil) and pour it into the dry mixture
  • Mix it all together with a spatula or a mixer until the consistency of the batter is smooth and dense
  • Grab your doughnut tray and generously grease the wells with oil so the batter won’t stick when baking
  • Transfer the batter into a ziplock bag and cut off one corner to pipe the batter into the doughnut wells (or use a piping bag with a round tip)
  • Bake in the oven for 10-12 minutes; you can poke the doughnuts with a toothpick or butter knife, and if it comes out clean that means they are ready
  • Take them out of the oven and let them rest in the doughnut tray for at least 30 minutes; once they are completely cool, you can flip the tray and hit the pan a few times to get each doughnut out, or use your fingers gently to take each one out

Glaze

  • For the vanilla glaze, mix the powdered sugar, vanilla and milk together in a wide bowl until it’s smooth
  • Dip each doughnut into the glaze so the doughnut is half covered, then take it out and dip it into a wide bowl of sprinkles; set aside and repeat until all the doughnuts are done
  • For chocolate glaze, pour the chocolate chips and coconut into a wide microwaveable bowl and heat for 40-60 seconds; mix the two together with a spoon
  • Set the chocolate aside until it cools down; then dip each doughnut into the glaze so the doughnut is half covered, then take it out and dip it into a wide bowl of sprinkles; set aside and repeat until all the doughnuts are done
  • The doughnuts can be served right away or after the glaze and sprinkles settle in!

Enjoy! Be sure to share your creation with me @anumrubec or #BakingwithAnum.

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