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!
If there is one thing in life that one should never live without, it has to be donuts! Am I right? This is precisely why I have opted to prepare donuts using one of my all-time favourite candy, Cadbury Mini Eggs. In these Easter Mini Egg Donuts, I’ve baked crushed mini eggs into the donut and topped the donut with even more, because it seems I can never get enough. And, any excuse I can find to break out my donut pans, I’m going to find it!
When we are in Toronto, it is so easy to go grab a donut whenever I feel like it. In fact, we live literally steps away from both a Tim Horton’s and a Starbucks. My go-to donut at Tim Horton’s is the apple fritter. And, if I’m at Starbucks, I always go for a cream cheese danish.
Now that we have been spending more time outside the city, the nearest Tim Horton’s and Starbucks are about a 35 minute drive from our house. To drive there and back would take over an hour. I can bake 18 donuts in much less time, so that’s what I often do. Before you ask, no, we did not eat 18 donuts! There are a couple of cute kids two doors down. So, some of the donuts were dropped off on their doorstep. Kids love chocolate, and I love to share, so it’s great having kids close by!
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BAKED, NOT FRIED!
Now, for some of you, making donuts at home might seem daunting. But, it shouldn’t be. These donuts are baked, not fried, so there’s much less mess. And, the recipe is quite easy too. The only thing you might need are donut pans.
Baking the donuts makes them super healthy, right? Oh, if only that were true! In fact, baked is better than fried in terms of health-conscious eating. So, these baked Easter Mini Egg Donuts are indeed healthier, so at least we have that going for us!
DONUT PANS – A GOOD INVESTMENT FOR THE AVID BAKER
When I first thought about the possibility of making donuts at home, I thought long and hard about purchasing donut pans. After all, how often will one make donuts at home? Did I really need to spend money on a set of donut baking pans? Would I use them more than just twice a year? Then, I’d convince myself that I didn’t have much storage room and eventually, I’d leave the store without them.
Ever since I broke down and purchased a set of donut baking pans, I can’t stop thinking about making donuts. Truthfully, Dear Reader, I will try to find any excuse I can to whip up a batch. I try not to do that, though. If I can limit them to special occasions only, I won’t feel so guilty for eating so many of them.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare these Easter Mini Egg Donuts. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
For the Donut:
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Baking Soda – Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient that helps with leavening or rising.
- Salt – This is a common ingredient in baking and cooking. In baking it helps to enhance and balance sweetness.
- Sugar – Sugar will caramelize when baked, which will help to brown the batter as it bakes.
- Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
- Sour Cream – Baking with sour cream is a great way to keep baked goods moist while adding texture and richness.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
- Vegetable Oil
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Cadbury Mini Eggs
For the Glaze:
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often. When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
- Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
- Cadbury Mini Eggs
HOW TO MAKE EASTER MINI EGG DONUTS
Begin by preheating your oven to 425 degrees F. Lightly spray a donut pan with cooking spray and set aside. (This recipe makes 18 donuts. You can buy donut pans with six or twelve cavities, so you may need to bake the donuts in batches.) In a large bowl, beat 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. Finally fold in one cup of the crushed 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. Repeat until all batter is used.
When the donuts have fully cooled, whisk together the confectioner’s sugar and milk until the icing is smooth and consistent. For a thicker icing, add more confectioner’s sugar. For a thinner icing, add about 1/2 teaspoon of milk at a time. Dip the cooled 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 on a cooling rack and sprinkle with some of the remaining crushed mini eggs. Allow the glaze to fully harden before storing.
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GETTING THAT PERFECT GLAZE
I have found that when it comes to the glaze on a donut, there’s just no way to do it that will please everyone. So, I say, please yourself. If you like a thick glaze, then go for it! If a thin glaze is more your thing, then go for that instead!
The glaze is very easy to make. All you need to do is put confectioner’s sugar into a bowl. Add a scant amount of milk, and use a fork to mix it. Mix it until there are no visible lumps.
Use less milk for a thicker glaze or more milk for a thin glaze. As you can see from the photos, I used a glaze that was thick enough to stick to the donut. But, I wanted the glaze that was also thin enough to smooth itself out on the surface of the donut, while allowing the crushed mini eggs to settle into it, capturing them into the glaze.
AN EASY WAY TO CRUSH MINI EGGS
Crushing Cadbury Mini Eggs is not a task that should be completed with a food processor or with a resealable bag and a rolling pin. It’s too easy to over crush the eggs, which will not give you the chunky egg look you see in the photos.
The best way to crush the mini eggs is with a pestle and mortar. Place one egg at a time into the bowl and pound it lightly until it breaks into a few pieces. Add another egg and apply the same action. It does take some time, but it’s best to do it this way then to end up with pulverized mini eggs!
Now, if you don’t have a pestle and mortar, you can use my wooden spoon method. Yes, it’s all mine! Here’s how you do it. Hold one mini egg lengthwise between your index finger and thumb. Using the edge of the wooden spoon, firmly tap the egg and it will crack into a few pieces.
The goal is to break the eggs into chunks, but not too finely. You will want to see the chunks of chocolate baked into the donut when you bite into it. And, you’ll want the colours to pop on the top of the glaze too. It adds texture as well as visual appeal.
DECORATING SKILLS ARE NOT NEEDED HERE!
Whenever I bake donuts, I’m always surprised at how well they turn out in the end. I’m not a cake decorator by a long shot. But, I can manage the dunking of said donut into the glaze, and topping with sprinkles or candy. When I was dunking these donuts into the glaze, and topping them with the crushed mini eggs, I thought that it might be nice to have some donuts without them, but I was wrong.
Now, it could be possible that the fat kid inside me was thinking that the more mini eggs I can get into one donut would make for a better donut. He might be right! Just know that if you just want to glaze the donuts and stop there, you can. Or, you can do half and half. The contrast of the two types look beautiful together! There are no stead-fast rules to decorating a donut. The flavour of the donut will not change at all, or very little at the least, when you top them.
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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
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