Vanilla, chocolate, and sprinkles make me think of ice cream sundaes, so I’ve decided to call these sundae donuts. Their original recipe comes from Sally’s Baking Addiction, but I’ve included some extra vanilla in the donut batter.
And, now, for a bit of food history…several American towns claim to have invented the sundae, and each story centers around a local pharmacy with a soda fountain. Blue laws, which prohibited the sale of soda on Sundays (and people think Pennsylvania’s liquor laws are strange), apparently gave way to the serving of ice cream with syrup and other toppings like fruit and whipped cream. I’m not sure where sprinkles came on the scene, but they add a fun, crunchy texture to an otherwise smooth dish.
These donuts remind me a bit of a hot fudge sundae, and you could leave them sprinkle-free if you like, or add sprinkles of other shapes and colors for holidays. Whatever you do, don’t skip the nutmeg in the donut batter – while it might seem like a strong spice, it’s necessary to achieve that classic, donut-from-the-bakery taste. Just a few notes about some of the ingredients: I used whole milk, but skim, 1%, 2%, or almond milk would be fine; I used vanilla Greek yogurt, but any plain or vanilla yogurt – regular or Greek – that you have on hand would work. Also, my sprinkles are the Betty Crocker Parlor Perfect ice cream topping variety, which can be found with the ice cream toppings at your local store.
For the donuts
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/3 cup light brown sugar
- 1 egg
- 1/4 cup milk
- 1/4 cup vanilla Greek yogurt
- 2 tablespoons melted butter
- 2 teaspoons vanilla
For the glaze
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 2 teaspoons water
- rainbow sprinkles
Preheat oven to 350 degrees. Spray two 6-count donut pans with cooking spray; this recipe yielded 8 donuts for me.
In a large bowl, whisk together flour, baking powder, baking soda, and nutmeg; set asite.
In a medium bowl or large glass measuring cup, whisk together brown sugar, egg, milk, and yogurt until smooth. Add melted butter and vanilla and whisk to combine. Pour wet ingredients into dry mixture and mix until just combined; you don’t want to over-mix your batter.
Spoon the batter into a large zip-top bag or pastry bag and pipe into wells, filling about 2/3 full.
Bake for 9-10 minutes, until edges are golden brown. Remove from oven and let cool in the pans for about 1 minute, then gently lift each donut out (I use a small offset spatula) and transfer to a wire rack to cool before glazing.
For the glaze, place chocolate chips, corn syrup, butter, and water in a medium-sized, microwave-safe bowl. Microwave at 20-second intervals until chocolate and butter melt, stirring between each, until the mixture is completely smooth. My glaze took about 1 minute to reach the right consistency.
Place your rainbow sprinkles in a small bowl; dip tops of donuts into the chocolate glaze, then into the sprinkles, coating completely.
Donuts are best eaten the day they’re made. If you can resist, store them in an airtight container at room temperature for up to two days.