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Mini Funfetti Donuts

yield: 60 mini donuts, or 18 regular donuts
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Special Equipment

  • a mini donut pan
  • nonstick cooking spray
  • a piping bag (use a homemade one by pouring the batter into a Ziploc bag and snipping the corner — you don't need a fancy one for this recipe!)

Ingredients

For the Mini Funfetti Donuts

  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup (2.65 fluid ounces) buttermilk
  • 1/3 cup (2.65 fluid ounces) whole milk
  • 6 tablespoons (3 ounces) unsalted butter, at room temperature
  • 1/2 cup (3.5 ounces) sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons rainbow sprinkles

For the Chocolate Glaze

  • 2 cups (8 ounces) confectioners' sugar
  • 4 ounces semisweet chocolate, chopped coarsely
  • 5 tablespoons (2.5 ounces) unsalted butter, cut into 1-inch cubes
  • 1/4 cup (2 fluid ounces) water
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • jimmies and nonpareils sprinkles, for decorating

Instructions

For the Mini Funfetti Donuts

  • Center a rack in the oven and preheat to 375 (F). Coat the wells of a donut pan generously with cooking spray, making sure to get the indent in the center of each cavity as well. Set aside.
  • In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. In a liquid measuring cup, stir together 1/3 cup buttermilk and 1/3 cup whole milk. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat 6 tablespoons unsalted butter and 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add 1 large egg and 2 teaspoons pure vanilla extract; beat on medium speed until well combined about 1 minute. On low speed, add the flour mixture (from the 2nd step) in 3 additions, alternating with the milk mixture (also from the 2nd step) and beginning and ending with the flour. Beat each addition just until the ingredients have combined. Fold in 3 tablespoons rainbow sprinkles.
  • Pour the batter into a piping bag (see baker's notes) and use the piping bag to add about 2 tablespoons of batter to each cavity in the donut pan. There's no need to be precise here — just add enough batter until each cavity is about 2/3rds of the way full. DO NOT OVERFILL, or your donuts won't come out shaped like donuts.
  • Transfer to the preheated oven and bake until a toothpick inserted into each donut comes out clean, about 10 minutes. Let cool in the pan on a wire rack for 5 minutes, then invert the donuts onto the rack to cool completely.
  • Meanwhile, wash and dry the pan and repeat the steps above to bake the remaining batter.

For the Chocolate Glaze

  • Make a double boiler by filling a small saucepan with water and placing a medium, heatproof bowl over the pan — make sure that the bottom of the bowl does not touch the water. Bring the water to a gentle simmer over low heat.
  • In the bowl, combine 2 cups confectioners' sugar, 4 ounces semisweet chocolate, 5 tablespoons unsalted butter, 1/4 cup water, 1 1/2 teaspoons pure vanilla extract, and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the chocolate and butter are completely melted, around 2 to 3 minutes. Remove from heat and stir until smooth and well blended, and use immediately.

Assembly

  • Line a baking sheet with parchment paper. Dip the donuts, top side down, into the glaze. Place on the prepared baking sheet with the glazed side up, and immediately decorate with jimmies and nonpareils sprinkles. The donuts are best the day they're made. Enjoy!