Today has been a busy day of baking. Tomorrow is the day two of my favorite people were born – just 47 years apart. My oldest niece is turning the big 13, and my dear co-worker the big 60. So naturally, I must bake something to show my appreciation and love for these lovely people – its what I do!
My niece is getting a deep dish cookie cake using the recipe from Sally’s Baking Addiction I posted about a few weeks ago. So good! I couldn’t wait to make it again! And my family couldn’t wait either, since the first one went into work. And there are never any left-overs where my co-workers are concerned.
For some reason, the frosting doesn’t contrast with this cake as much as the first one I made. Which may be a good thing, since I asked my assistant (aka mom) to decorate the cake so I could start on donuts. I may have left the cake in the oven a big longer because it seemed so soft (I can’t remember how long it baked the last time). Oh well, I’m sure whatever it looks like, it will still taste delicious!
On to the main focus of this post. Donuts! And not just any donuts, but Funfetti Donuts! My co-worker’s favorite dessert is white/vanilla donuts with vanilla frosting and sprinkles. Apparently nothing else comes close to the sugar rush of those little gems. Yet again, I turned to Pinterest for a recipe, and lo and behold, I came out with another of Sally’s recipes: Baked Funfetti Donuts.
These donuts were so easy to whip up. The only ingredients I didn’t already have on hand were greek yogurt and nutmeg; nothing a quick stop at the store couldn’t fix. (Still not really sure how I didn’t have nutmeg before this, but I do now!).
The funfetti donuts came together quickly, and only take a short while to bake. I did find that mine didn’t really turn a light golden brown (at least not anywhere visible while in the oven), so I baked them for around 11 – 12 minutes, which is a bit longer than suggested in the recipe, but they don’t seem to be over-baked. (You’ll notice a color difference between the above photo of donuts in the pan and the one below. The donuts below are “bottom-side-up” to make it easier to pick up for dipping in glaze.)
The only part of this recipe I wasn’t completely satisfied with was the glaze. But that right there is the problem I should have foreseen: GLAZE. Not frosting. It was pretty runny, making dipping the donuts a bit messier process, and it just didn’t coat them well. Even after three dips, I could still see the funfetti sprinkles of the donut through the glaze. At that point, I just added more sprinkles to the glaze and called it done. Next time I will pay more attention to the recipe. Live and learn!
I made a double batch of donuts for a total of 16. I only made up a single batch of glaze because I knew I wanted to have a bit of variety and make some of the donuts chocolate frosted (my favorite!). I used the chocolate glaze recipe from Simply Stacie’s Cake Donuts with Chocolate Glaze.
This glaze is much thicker than the vanilla glaze. Don’t be tempted to add more than the 2 tbsps of milk initially. Even with the electric mixer, mine seemed very dry and powdery at first, but once I attacked it with a spatula, I could see the milk combining with the dry ingredients. I did add about half a tbsp more of milk once I had thoroughly mixed (by hand and mixer) the glaze.
The donuts really only needed one good dip and swirl in the chocolate glaze, but after doing the 8 donuts, there was left-over glaze. I couldn’t let it go to waste, so they got an extra drizzle of glaze before the final touch of nonpareils. So cute! And the glaze tastes just like that on the Krispy Kreme donuts you find in the store. Yum!
I can’t tell you how much will power I’m exhausting waiting until tomorrow to try these beauties. They just look so scrumptious!
As always, I’d love to hear from you. Questions and comments are welcome.
yarn over and bake 