Birthday Cake Donuts With Vanilla Glaze cover

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Birthday Cake Donuts With Vanilla Glaze

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Ingredients

Warning0 allergens identified

Birthday Cake Donuts With Vanilla Glaze

Donuts

1 ½ cups all purpose flour

½ cup sugar

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

¾ cup buttermilk

2 tablespoons buttermilk

⅓ cup canola oil

2 teaspoons Artificial Vanilla Extract

2 egg whites

¼ cup rainbow sprinkles

Glaze

1 ½ cups powdered sugar

3 tablespoons whole milk

1 pinch salt

1 tsp Artificial Vanilla Extract

Instructions

Birthday Cake Donuts

Preheat oven to 375°F (350°F for sea-level). Grease the cavities of a donut pan, and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the buttermilk, canola oil, artificial vanilla extract, and egg whites. Add the wet ingredients to the dry ingredients, and stir until just barely mixed (a few dry spots are ok). The donut batter will be the same texture as a thick pancake batter.

Using a rubber spatula, gently fold the rainbow sprinkles into the batter until there are no dry spots (don’t overmix)! Spoon the batter into a large piping bag (or a plastic bag with the tip cut off).

Pipe the batter into the donut pan cavities about 1/2 way full (don’t go more than halfway, or the batter will rise too much and you won’t get a hole in the center). Bake for about 9-10 minutes, until a toothpick comes out clean.

Let the donuts cool in the pan for about 5 minutes, and then let them cool completely on a rack. Dip each cooled donut halfway into the glaze, letting the excess glaze drip off. Decorate as desired, and let the glaze set completely, about 20 minutes. Serve! Store extras in an air-tight container for up to three days.

Glaze

While the donuts are baking, whisk together the powdered sugar, milk, salt, and artificial vanilla extract in a small bowl until smooth! If the glaze is too thick, add milk 1 Tablespoon at a time until it reaches your desired consistency.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring all ingredients, especially egg whites and buttermilk, to room temperature before mixing to ensure even incorporation and lighter, fluffier donuts with better rise.
Don't Overmix the Batter 🥄
Mix the dry and wet ingredients until just combined—overmixing develops gluten and creates dense, tough donuts instead of the light, tender crumb you're after.
Oil Temperature is Critical 🌡️
Maintain oil at 350-375°F throughout frying; use a thermometer to prevent greasy donuts from temperature drops or burnt exteriors from overheating.
Glaze While Warm for Better Coating ✨
Apply the vanilla glaze to donuts while they're still warm so it sets smoothly and adheres perfectly; add sprinkles immediately after glazing before it dries.
Prevent Oil Absorption with Proper Cooling 📋
Place fried donuts on a wire rack over paper towels rather than directly on towels to allow air circulation underneath, reducing oil absorption and keeping them lighter.