Homemade Baked Funfetti Donuts

This funfetti donut recipe transforms simple ingredients into colorful, celebratory treats that bring bakery-quality donuts right to your kitchen. The combination of a light, fluffy donut base with colorful sprinkles and sweet glaze creates the perfect homemade version of this beloved classic—without any boxed cake mix.

I first made these for my daughter's birthday morning breakfast and now they've become our special weekend tradition. Something about the colorful sprinkles just makes everyone smile at the breakfast table.

Ingredients

• Active dry yeast Adds subtle flavor and light texture without making these too bread-like
• All-purpose flour The perfect base for tender donuts with just the right structure
• Granulated sugar Sweetens the donuts and helps create that golden exterior
• Baking powder Provides the perfect rise for fluffy donuts
• Sea salt Enhances all the flavors and balances the sweetness
• Large eggs Bind everything together and add richness
• Buttermilk Creates tender crumb and slight tanginess that complements the sweetness
• Melted butter Adds moisture and flavor for that bakery-quality taste
• Vanilla extract Provides warm undertones that enhance the classic donut flavor
• Sprinkles The star ingredient that adds color bursts and fun texture throughout
• Powdered sugar Creates a smooth sweet glaze that sets beautifully
• Milk Thins the glaze to the perfect consistency for dipping or drizzling

Step-by-Step Instructions

Prep Your Equipment

Preheat your oven to 350°F and thoroughly spray your donut pans with flour-based baking spray. The flour component helps ensure clean release after baking, preventing those frustrating stuck donuts.

Activate The Yeast

In a small bowl, combine warm water around 100°F with the active dry yeast. Allow it to sit for 5-10 minutes until it becomes foamy and active. This step ensures your yeast is alive and will contribute to the perfect texture.

Mix Dry Ingredients

Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly distributed. Creating a well in the center prepares space for wet ingredients and helps avoid overmixing.

Combine Wet Ingredients

Pour the eggs, buttermilk, melted butter, vanilla, and activated yeast mixture into the well of dry ingredients. Stir with intention until just combined, being careful not to overmix which would develop too much gluten.

Add Sprinkles

With gentle folding motions, incorporate the sprinkles until barely distributed. Use a light hand here as overmixing will cause the sprinkle colors to bleed into the batter and create a muddy appearance.

Fill Donut Pans

Carefully spoon about 1/4 cup of batter into each donut cavity, using the back of a spoon to smooth the tops. Fill each cavity about 3/4 full to allow room for rising.

Bake To Perfection

Place pans in preheated oven and bake for 10-15 minutes until the donuts are set and show a light golden brown color. They should spring back slightly when touched.

Cool Briefly

Allow the donuts to cool in the pan for about 5 minutes. This short cooling period helps them set up enough to handle without breaking.

Prepare Glaze

While donuts are cooling, whisk together powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle.

Glaze While Warm

Remove donuts to a wire rack and immediately drizzle or dip them in the prepared glaze. Working with warm donuts helps the glaze adhere properly and creates that classic sheen.

Add Finishing Sprinkles

Quickly add sprinkles to the glazed donuts while the glaze is still wet. Once it begins to set, the sprinkles won't stick properly.

Enjoy Immediately

Serve these donuts while still slightly warm for the absolute best texture and flavor experience.

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The buttermilk in this recipe is my secret weapon. I discovered its magic when I accidentally used it instead of regular milk one morning, and my family declared they were the best donuts I'd ever made. The slight tang creates wonderful depth that balances the sweetness perfectly.

Storage Tips

These homemade funfetti donuts are best enjoyed the day they're made, but proper storage can extend their freshness. Store completely cooled donuts in an airtight container at room temperature for up to 2 days. If you need to stack them, place parchment paper between layers to prevent sticking. Avoid refrigerating as this accelerates staleness, but you can freeze unglazed donuts for up to 3 months—simply thaw at room temperature and add fresh glaze before serving.

Flavor Variations

While classic funfetti is delightful, this versatile base recipe welcomes creative adaptations. For chocolate funfetti donuts, replace 1/4 cup of flour with unsweetened cocoa powder. Create lemon funfetti by adding 1 tablespoon of lemon zest and substituting lemon juice for half the vanilla. For birthday cake flavor, use cake batter extract instead of vanilla in both the batter and glaze. During holidays, match sprinkle colors to the season—red and green for Christmas, orange and black for Halloween, or pastels for Easter.

Serving Suggestions

Transform these donuts into a memorable breakfast spread by pairing them with fresh fruit to balance the sweetness. For special celebrations, create a donut bar with various glazes (chocolate, strawberry, maple) and topping options beyond sprinkles—like chopped nuts, shredded coconut, or crushed cookies. These donuts also make perfect individual birthday "cakes" when topped with a candle. For afternoon tea, cut them into halves or quarters to create dainty, colorful treats alongside finger sandwiches.

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Recipe FAQs

→ Can I make these Funfetti donuts without a donut pan?

While a donut pan creates the classic shape, you can adapt this recipe for a mini muffin tin to make donut holes. Fill each cavity about 2/3 full, reduce baking time slightly, and dip the cooled 'holes' completely in glaze before adding sprinkles.

→ Why does this donut recipe include yeast if they're baked?

Though these are baked rather than fried, the small amount of yeast contributes to the flavor and texture, creating a more authentic donut taste while maintaining the ease of baked preparation.

→ What type of sprinkles work best in Funfetti donuts?

Traditional jimmies (the longer, rod-shaped sprinkles) work best as they maintain their color and don't bleed as much into the batter. Avoid nonpareils (tiny ball sprinkles) in the batter as they tend to bleed more, though they work great as topping.

→ Can I make these Funfetti donuts ahead of time?

While these donuts are best enjoyed fresh and warm, you can make them up to a day ahead. Store unglazed donuts in an airtight container, then warm slightly and add the glaze and sprinkles just before serving for the best taste and texture.

→ How can I ensure my sprinkles don't bleed throughout the batter?

Fold the sprinkles in very gently and minimally at the last moment before baking. Using jimmies rather than nonpareils helps, as does making sure your batter isn't overly warm when adding the sprinkles.

→ Can I substitute the buttermilk in these Funfetti donuts?

Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes until slightly curdled.