Fruit Punch Classic Donut Recipe

Prepare and mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp ground nutmeg until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the 1 large egg, 3 tbsp whole milk, 1/2 cup buttermilk, 3 tbsp melted and cooled unsalted butter, and 1 tsp vanilla extract until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until a soft, slightly sticky dough forms. Do not overmix; a few small lumps are fine. If the batter seems too wet to handle, add up to 1-2 tbsp flour.

Chill dough (optional for easier handling)

Cover the bowl with plastic wrap and refrigerate for 30 minutes. Chilling firms the dough for easier shaping but can be skipped if you prefer to pipe immediately.

Shape donuts

Turn dough out onto a lightly floured surface and roll to about 1/2-inch thickness. Using a 3-inch round cutter and a 1-inch round cutter for the center, cut out donut rings. Gently re-roll scraps once to cut remaining donuts. Aim for 12–14 donuts.

Place a heavy-bottomed pot or deep fryer on the stove and add about 3–4 cups vegetable oil. Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and brown in about 45–60 seconds.

Fry donuts in small batches (3–4 at a time) for about 60–90 seconds per side, turning once, until golden brown. Do not overcrowd the pot to maintain oil temperature.

Use a slotted spoon or spider to transfer fried donuts to a wire rack set over a baking sheet to drain. Allow donuts to cool for 3–4 minutes before glazing so the glaze will adhere but not melt completely into the donut.

Make the glaze

In a medium bowl, sift 3 cups powdered sugar to remove lumps. Whisk in 1/4 cup thawed fruit punch concentrate and 2 tbsp milk until smooth. If glaze is too thick, add additional milk or fruit punch 1 tsp at a time until desired dipping consistency (thick but pourable). Stir in 1 tsp light corn syrup for gloss and, if desired, 1 tsp pink or red food coloring to intensify the color.

Dip donuts

Hold each donut by the edges and dip the top half into the fruit punch glaze, letting excess drip back into the bowl. Place glazed donuts back on the wire rack. The glaze will set in about 10–15 minutes at room temperature.

Prepare sprinkle dust

In a small bowl combine 1 tsp freeze-dried strawberry powder, 1 tsp freeze-dried pineapple powder, and 1/4 cup rainbow sprinkles. Toss to mix evenly.

While the glaze is still wet, sprinkle the tops with the fruit punch sprinkle mix so it adheres. For a stronger fruit flavor, lightly dust additional crushed freeze-dried fruit over the glazed donuts.

Let the donuts sit on the rack until glaze is fully set, about 15–20 minutes. Serve fresh the same day for best texture. Store cooled donuts in an airtight container at room temperature for up to 24 hours (sprinkles may soften).