There is reason why doughnuts have been so popular lately - it’s because they are the most delicious little treat, especially when you bite into it and it’s full of 100s & 1000’s! I made these doughnuts for the Neutral Dessert Table that I worked on with All the Frills, Coralee and Toodles Noodles a last year, they’d be so perfect for any party… or simply a quick dessert. x
Click read more for the recipe.

Baked Funfetti Doughnuts

1 1/4 cups plain flour
1/2 cup caster sugar
1 teaspoon dried yeast
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup milk
1/2 tablespoon vanilla essence
1 egg, lightly beaten
1 1/2 tablespoons butter, melted
2 tablespoons of 100’s and 1000’s
Preheat oven to 170°C and spray a mini and normal doughnut pan with cooking oil. In a large mixing bowl, combine the flour, sugar, nutmeg, cinnamon, 100’s & 1000’s and salt - whisk to combine and set aside. In a small sauce pan place the milk and yeast an very gently warm over a low heat until the yeast has dissolved. Add the milk mixture, egg, vanilla and melted butter to the flour mixture and stir until just combine.
Fill each doughnut cup about half full and bake for 4-6 minutes for the mini and 8-10min for the normal - or until the top springs back when lightly touched. Allow to cool in the pan for about 5 min and gently remove and allow to cool completely on a wire rack. Repeat the above until you’ve used all your yummy mixture.


1/2 cup icing sugar
1/2 cup corn flour
In a large bowl combine the icing sugar and corn flour and whisk to combine. Once your doughnuts are cooled, roll them around in the icing until completely covered and enjoy. x
The doughnuts will keep un iced for a couple of days in a airtight container - onced iced, it’s best to eat them the same day otherwise they can harden from the extra sugar.