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Baby Chick Easter Donuts

  • Author: Fork & Beans
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 20 mini donuts 1x



For the icing:

  • 1 1/3 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbsp. hot water
  • 1/2 tsp. vanilla extract
  • several shakes of dried turmeric, for yellow coloring

For the baby chick:

  • homemade googly eyes
  • orange allergen friendly jelly beans (I used Surf Sweets), for the beak and feet
  • sliced almonds, for the wings
  • red hots, for the top


  1. Preheat your oven to 350 degrees. Grease a mini donut pan.
  2. In a medium bowl mix dry ingredients together until fully combined. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
  3. Place the donut batter into a large plastic baggie. Cut the corner of one side to use as an opening. Pour out the batter into the pan. The batter should fill up to about ⅔ of the circle and will rise just above the pan.
  4. Bake 8 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
  5. Mix the icing together until you have a thick consistency. If it’s too thick to dip, add 1 tsp. hot water and mix. If it’s too runny, add 1 Tbsp. powdered sugar until thick.
  6. Dunk each donut top into the icing to evenly coat. Set back on wire rack with a piece of wax or parchment paper underneath to catch the extra drippings.
  7. Quickly add the googly eyes, jelly bean beak and feet, almond slice wings, and red hot tops before the icing dries. Allow to fully set.