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Easter Donuts with blue robin's egg glaze and brown speckled spots on a metal rack.

robin’s egg easter donuts


Robin’s Egg Easter Donuts are baked, not fried. They boast golden exteriors, and tender fluffy middles. With a pastel speckled-blue glaze, they’re a welcome celebration of spring.


Units Scale


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 3 tablespoons butter, melted
  • 1 large egg, at room temperature
  • 1 tablespoon pure vanilla extract


  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 5 drops AmeriColor gel paste #187 Robin’s Egg*


  • 1 tablespoon water
  • 4 drops black or brown gel food coloring

*BLUE FOOD COLORING: If you don’t have Robin’s Egg food color on hand, there are 2 great options. 1. Use a few drops pastel blue with 1 drop green. Mix well to incorporate. 2. Use 1 drop blue and 1/2 drop black – in this ratio – until the desired color is reached.



RECIPE PREP: Put on an apron. Preheat oven to 350°F. Grease the wells of two (6 count) donut pans with non-stick baking spray. Pull out a piping bag, or snip one corner of a large zip-top freezer bag.

  1. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and sea salt.
  2. In a second large bowl, whisk together the wet ingredients: milk, vegetable oil, melted butter, egg, and vanilla extract.
  3. Add wet ingredients to dry ingredients. Whisk just until no large lumps remain. Do not over-mix the batter. Transfer batter to a piping bag. Fill each well of the donut pans 1/2 way full. If no piping bag, use a metal scoop or 2 spoons. 
  4. Bake Easter donuts 16 to 18 minutes, or until golden blonde and a skewer inserted into the middle of 2 donuts comes out clean. Transfer to a metal cooling rack.


RECIPE PREP: Protect all work surfaces and nearby areas with paper towels, or with old beach towels and rags. When flicking black speckles onto the glaze, the dark mixture will stain clothes, walls, and surfaces. 

  1. Add powdered sugar, milk, and vanilla to a shallow bowl. Whisk until smooth. The glaze should be thick yet pourable. If mixture is too thin, add more powdered sugar. If it’s too thick, thin it out with milk.
  2. Add 5 drops AmeriColor gel paste #187 Robin’s Egg. Or use a few drops pastel blue with 1 drop green until desired color is reached. Mix well to incorporate. 
  3. Dip the surface of the donuts in the glaze, then put them back on the wire rack. Let the glaze set for 10 minutes.
  4. Make and apply the speckles. In a small bowl, combine 1 tablespoon water with 4 drops black or brown food coloring. Mix well to combine. Dip a pastry brush in the dark mixture and flick it onto the glazed donuts. Let the donuts sit another 10 minutes before serving.


HOW TO STORE BAKED DONUTS: After cooling and glazing, arrange donuts in a single layer inside an airtight container. When stored in a cool place away from heat and sunlight, they can stay fairly fresh for up to 3 days.

  • Prep Time: 20 Minutes
  • Rest Time: 20 Minutes
  • Cook Time: 20 Minutes

Keywords: Robin's Egg Easter Donuts, Easter Donuts, Baked Donuts, Easter Egg Donuts, Baked Vanilla Donuts