I want to start off this post by saying that Cadbury Mini Eggs are one of my favorite things on this entire planet. The fact that they’re only sold in America on a seasonal basis is an absolute travesty. I adore these sweet treats. They have a perfect, delicate crunch like a chip but surprise! They’re actually just amazing Cadbury chocolate.
With their sparse availability, it can be difficult to track them down when they are in season. Nonetheless, my roommate Rick came through for the win and found me two gigantic bags of mini eggs to tide me over until I’m sick of them. So of course, with Easter and the beautiful springtime weather in New York right now, I wanted to make something to celebrate the beauty of the season.
I ended up with these quick and simple springy vanilla donuts. Some mini eggs I left whole on the donuts, and some have crushed up mini eggs on them. Either way –– they’re a perfect contrast to the soft body of the donuts.
– For the vanilla glaze, I used my basic vanilla donut icing recipe without the corn syrup.
– To make the ‘bird’s nest’ effect, overfill your pan and let bake for an extra minute. Allow the batter to cover the donut hole in the pan.
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 1 egg
- 1/3 cup + 1/2 tbsp whole milk
- 1 tsp vanilla extract
Prep time: Cook time: Total time: Yield: 6 donuts