It’s probably a surprise to no one that donuts are one of my favorite desserts (or breakfast depending on the morning). In my hierarchy of desserts**, donuts are pretty high on the list (along with cookies and pie) and something that G and I are always on the hunt for when we travel or just looking for a new Philly treat.
So when G shared an IG post from a bakery making donuts with crushed up Frosted Animal Cracker on top, I new I needed to make my own spin on it. And let me tell you, these donuts are like a vanilla-y sweet flavor bomb in your mouth. Funfetti baked donuts with a lot of vanilla extract and a little sour cream to cut the sweetness, topped with a vanilla glaze and crammed with broken-up frosted animal crackers.
If you grew up loving these classic cookies, you’ll fall in love with these donuts (trust me, I ate 2 or 3 in one night when I made them 😳).
Let’s get cracking…
** Do you ever think about your hierarchy of desserts and where things rank? This is something I think about OFTEN and ask people about all the time. Let me know your top 3 desserts in the comments!
Frosted Animal Cracker Donuts
yields a dozen donuts
2 cup all-purpose flour
1/2 cup cake flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 stick butter, cold and cut into cubes
1 cup full-fat sour cream
2 teaspoon vanilla extract
1/2 cup rainbow nonpareils
5 cups powdered sugar
5 tablespoon water
1 1/2 teaspoon vanilla extract
1 12-oz package of frosted animal crackers, chopped into small pieces
Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.
In a large bowl, whisk together both flours, sugar, baking powder, salt, baking soda, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want tiny pieces of butter throughout the mixture.
In a medium bowl, whisk eggs until fluffy. Add in sour cream and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Lastly, add the nonpareils by sprinkling a little at a time and mixing. Mix until the color just begins to swirl.
Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.
Once the donuts are fully cooled, place wax paper underneath your cooling rack and start making your glaze. Add powdered sugar and water into a medium saucepan and start whisking them together. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot.
Here’s where it might be helpful to have an additional person (but I did it along so you can too). Dip each donut into the glaze, bringing it in and out of the glaze 2-3 times, and place it on the cooling rack. The glaze will harden quickly, so add your chopped animal crackers, pressing them softly into the glaze to get them to stick. You need to work QUICK.
I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the glaze to soften. Enjoy!