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A good carnival party needs confetti - not only in the air, but also on sweet pastries. These colorful buttermilk cinnamon donuts aren't just a hit with the little ones.


1. Measure out all ingredients and set aside. In a mixing bowl, mix the flour with the dry yeast, sugar, salt, cinnamon and nutmeg. Beat the eggs into the buttermilk and add to the flour mixture, followed by the butter. Using a hand mixer fitted with a dough hook, knead the dough for about 4 minutes until it is soft and supple. Place on a lightly floured work surface and knead by hand for about a minute.

2. Place the dough back into a lightly buttered bowl and cover with a damp tea towel. Place the bowl in a warm place and let it rise for about an hour, until the dough has doubled in size.

3. Preheat the oven to 180°C (gas stove: level 2-3, fan: 160°C). Line two baking sheets with parchment paper. Tip the dough onto a lightly floured work surface and roll out to about 1 cm thick. Now take a glass with a diameter of 9 cm and use it to cut out the donuts. Take a bottle of decor confetti and empty it into a bowl. You will later use the bottle opening to punch holes in the donuts.

4. Place the cut out disc on the baking sheet, making sure to keep the round shape. Punch out the hole with the bottle and place it on the other baking sheet. Use a baking sheet for the donuts and for the balls. Continue until all the batter is used up.

5. Now let the donuts and balls rise a second time, about 30 minutes. Brush with melted butter before baking. Bake the balls for about 9 minutes and the donuts for about 15 minutes until lightly golden. Remove from the oven and let cool for 10 minutes before turning onto a wire rack to cool.

6. The easiest way to glaze is to place the grid on a piece of baking paper so that the glaze can drip down. Then quickly sprinkle with confetti decor. The sprinkles stick best while the icing is still wet.

Tip: The donuts taste best when eaten the same day.


  • Makes about 20 donuts and balls



  • 500g flour

  • 1 packet dry yeast (7 g)

  • 100 grams of sugar

  • 1 tsp salt (6 g)

  • ó tsp cinnamon

  • 1 pinch nutmeg

  • 2 eggs, lightly beaten

  • 250 ml warm buttermilk

  • 50 g soft butter

  • 30g melted butter for brushing before baking


  • 1 bag each of yellow and purple muffin icing

  • 1 bottle of decor confetti

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