I don’t know about you, but I have been really into this donut craze that’s been going on lately. My Instagram feed is constantly bombarded with pictures of fluffy donuts, and I was feeling left out of the trend. Out of all of the sweet pastries that are out there, none of them even come close to the delectability and bliss of a fresh, warm donut straight from the oven. So I decided–it was time to make my first donut attempt. And who would have thought an easy recipe for donuts actually existed? Well it does, and it’s right here. And major plus: they aren’t fried! (So they’re healthy, right?) ‘Donut’ forget to try these at home…
Prep Time: 10 minutes
Cook Time: 7-9 minutes
Cool Time: 15 minutes
Total Time: about 35 minutes
Servings: 12 donuts
Ingredients:
2 3/4 cup Funfetti Cake Mix
3/4 cup buttermilk
2 eggs
2 tablespoons melted butter
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla
1 package store-bought icing
Directions:
Photo by Annie Madole
1. Preheat oven to 425ºF, and lightly spray donut pan with cooking spray.
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2. In a mixing bowl, beat the Funfetti mix, buttermilk, eggs and melted butter on medium speed until mixed well.
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3. Transfer batter into a ziplock bag, and cut off the corner to create a hole.
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4. Squeeze batter into each donut mold, filling each about 2/3 full.
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5. Bake donuts for about 7-9 minutes, until tops are browned, and spring back when touched.
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6. Let donuts cool in the pan for about 5 minutes, and then turn pan upside down to remove.
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7. In a medium saucepan, combine milk, powdered sugar and vanilla with a whisk on low heat. Stir gently until glaze is smooth.
8. Coat each donut completely with the glaze while burner is still on low (I just dropped each donut in the pan and coated with my hands).
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9. Transfer the donuts onto a cooling rack with parchment or foil underneath to catch the glaze drippings. Let the glaze set for about 15 minutes.
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10. Pipe approximately 1-2 teaspoons of frosting on top of each donut, and immediately coat with sprinkles.
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11. Eat ’em up! ‘Donut’ let any go to waste… (Should I stop with the ‘donut’ puns yet?)
Recipe adapted from Cookies & Cups.
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Photo by Annie Madole, Design by Shira Beder