Funfetti Donuts Recipes

FUNFETTI DONUTS RECIPE

Steps:

• Preheat oven to 350°F. Grease a donut tin with nonstick spray. Set aside.
• In a large bowl, whisk the flour, sugar, and baking powder together.
• In another bowl, whisk the milk, vegetable oil, butter, egg, and vanilla together.
• Pour the wet ingredients to the dry and mix just until combined.
• Gently fold the sprinkles into the batter.
• Divide the batter between the wells of the donut pan, filling each one with about ⅓ cup of batter. For ease, transfer the batter to a Ziplock bag, cut the corner off, and pipe the batter into each donut well. (If your donut pan has 6 wells, bake the donuts in batches.)
• Bake for 16-18 minutes, or until a toothpick inserted into a donut comes out clean.
• Transfer the donuts to a wire rack and allow them to cool completely before glazing.
• While the donuts cool, make the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla together until smooth.
• Dip the donuts into the glaze and garnish with sprinkles.

FUNFETTI® DONUT HOLES

Steps:

• Whisk confectioners' sugar, 1/4 cup sprinkles, 3 tablespoons milk, lemon juice, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl to make a smooth glaze.
• Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl.
• Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms.
• Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a baking sheet or wire rack with paper towels.
• Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
• Place a wire rack on a baking sheet. Dip one donut hole at a time into the glaze and place on the wire rack; allow excess glaze to drip off before serving.