Easter Mini Egg Donuts

Course: Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 328kcal

Author: Lord Byron's Kitchen

When it comes to donuts, chocolate is always a great choice. Easter Mini Egg Donuts are prepared with a vanilla batter, loaded with crushed Cadbury mini eggs, topped with a simple sugar glaze, and more crushed mini eggs! Easter treats never tasted so good!

Print Recipe

Ingredients

For the Donut

2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup butter
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed Cadbury Mini Eggs

For the Glaze

3 cups confectioner's sugar
2-3 tablespoons milk
1/2 cup crushed Cadbury Mini Eggs

Instructions

Preheat oven to 425 degrees F. Lightly spray a donut pan with cooking spray and set aside.
In a large bowl, use a hand-held mixer to blend together the milk, sour cream and eggs.
Next, beat in the butter, vegetable oil, and vanilla extract.
Add the flour, baking powder, baking soda, and sugar. Beat into the wet ingredients.
Stir in one cup of crushed Cadbury Mini Eggs.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
When the donuts have fully cooled, whisk together the confectioner's sugar and milk until the icing is smooth and consistent.
Dip the donut, top side down, into the icing. Lightly shake the excess icing off the donut, or gently drag the iced part of the donut over the rim of the icing bowl.
Place the glazed donut onto a wire cooling rack and top with some of the crushed mini eggs.
Allow glaze to firm up before serving. Enjoy!

Nutrition