I’m sure you have National Donut Day already marked on your calendar for next week but would it really be a National Donut Day if we didn’t make a couple batches of donuts for science? for your soul? for maybe a neighbor? I’m sure we’ll all end up taking advantage of the free donuts somewhere on the actual day so maybe we won’t be making these buuuut that’s just even more of a reason to indulge this weekend.
Baked Funfetti Donuts
Makes 12 regular sized dounuts or 48 mini babies
For the donuts:
2 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
3 tablespoons neutral oil, like safflower or canola
1 teaspoon vanilla extract
3 tablespoons sprinkles of your choice
For the Glaze:
2 cups powdered sugar, sifted
6-8 tablespoons heavy cream
1/4 teaspoon vanilla extract
Sprinkles for topping
Preheat your oven to 425ºF and grease your donut pan(s) with non-stick cooking spray.
In a large bowl whisk together the flour, sugar, baking powder, and salt. In another bowl whisk together the sour cream, eggs, oil, and vanilla. Add the wet mixture to the dry and fold together with a silicone spatula just until the mixture comes together, add in the sprinkles and quickly fold them in.
Add the batter to a large piping bag and snip off the corner about a 1/2” of the way up. Pipe the batter into the donut pans, filling them up about 2/3 of the way full. For the mini donut cut the piping bag opening a little smaller and fill the same amount, if using. Bake the large donuts 7-9 minutes and the minis 5-7, until they’ve risen and a toothpick inserted into the donut comes out clean.
Let the donuts sit in the pan for 5 minutes then invert them onto a wire rack to cool completely. Repeat the process until all the donuts are baked.
When you’re ready to glaze the donuts whisk together all the ingredients for the glaze (minus the sprinkles) and dip the donuts into the glaze, set them on a wire rack and sprinkle with sprinkles. Let glaze set slightly before serving.