Baked Easter Egg Donuts and a DIY Donut Pan

You know when you plan out this great idea in your head and then find out the materials you need don’t exist? This happens on a weekly basis for me. I blame it on my 45 minute morning commute where I have way too much time to brainstorm.

Last week, I started thinking about what type of Easter recipe post I wanted to do. When I think of Easter I think brunch and when I think of brunch I think donuts or pancakes. Easter. Donuts. I got it! Egg shaped donuts! Great idea, but one problem where in the world do you get an egg shaped donut pan? Well after hours of google searching, I finally found that they don’t exist. Great, just my luck.

So the next day on my commute I thought there has to be a way to make these egg shaped without a pan. After a lot of pondering and even more foil, I came up with a solution. A DIY donut pan where you can make absolutely any shaped donuts you want and it’s so easy! I’m thinking my next step is a patent for this sucker;)

Hope everyone has a lovely Easter weekend!

DIY Donut Pan

Materials:

-Aluminum foil

-Tape

-Baking Sheet

-Egg shaped item (or whatever shape you would like)

Directions:

1. Tear a large piece of foil off the roll. Fold it in half, then in half again to create a sturdy surface.

2. Place the item on the foil with the shape you would like to create. (I used the bottom of a Nutella jar since it has that egg shaped bottom)

3. Wrap the foil around the item to create your mold.

4. While still wrapped around the item use tape to hold the shape together once. (I wrapped a piece of tape completely around the side of my mold)

5. Repeat for as many molds as you would like and then place them on a baking sheet.

6. When cooking, fill the mold as you would a muffin pan and bake!

Baked Easter Egg Donuts

Recipe by Sallys Baking Addiction

Ingredients

DONUTS
1 cup (125g) all-purpose flour (careful not to overmeasure)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg (gives them that “bakery donut” taste)
1/3 cup (65g) granulated sugar
1/4 cup (60ml) milk*
1/4 cup (60g) Greek yogurt*
1 large egg
2 Tablespoons (30g) unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles

GLAZE
1/4 cup (60ml) milk*
2 cups (240g) confectioners’ (powdered) sugar
1 teaspoon vanilla
extra sprinkles to sprinkle on top, optional

Directions:

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.

Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.

Spoon the batter into the donut cupsâ€”I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 âˆ• 3 â€“3 âˆ• 4 of the way full.

Bake for 9â€“10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze “sets” easier onto cooled donuts.

For the glaze: combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.