Baked Funfetti Doughnuts
Deliciously moist and fluffy vanilla-infused doughnuts that are BAKED, not fried, and packed full of rainbow sprinkles. Topped with a sweet glaze and extra sprinkles!
Servings: 8 - 10 doughnuts
Calories: 241kcal
Ingredients
For the Doughnuts
- 1 ½ cups (187g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- ½ cup (100g) caster/granulated sugar
- ½ cup (120ml) buttermilk*
- ¼ cup (60ml) vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup (40g) rainbow sprinkles plus extra for topping
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 - 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food colouring optional
Instructions
For the Doughnuts
- Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients, and whisk until just combined - do not overmix. Stir in the sprinkles.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 10 - 12 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
For the Glaze
- Whisk together the icing sugar, milk, and vanilla until smooth and combined. Mix in the food colouring, if using.
- Dip each doughnut into the glaze, top with extra sprinkles, and leave to set on the wire rack.
Notes
*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.