It’s one week until Easter and I’m getting into the holiday spirit with these Mini Eggs Bird Nest Easter Donuts that are as delicious as they are cute!

I made them for the first time last year and they were a total hit with hubby, so thought I’d bring them back for round two and share them with you guys! I’m sensing an annual tradition in the making.

In a nutshell, these babies are vanilla cake donuts topped with coconut vanilla glaze and a handful of Cadbury Mini Eggs (though Hershey’s Eggies, or any other egg-shaped chocolate, would do the trick as well).

Personally, I’m a big fan of fried donuts over baked donuts… but we don’t own a deep fryer! For that reason, I made these donuts with a lighter, airier muffin or cake-like texture as opposed to the heavier, denser style typically associated with baked donuts.

Yields 18

You’ll need:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, lightly beaten
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extact
• Baking spray

Coconut vanilla glaze: 

• 2 cups powdered sugar
• 2 tbsp melted butter
• 1 tsp vanilla
• 2-5 tbsp milk or cream
• 1 1/2 cup sweetened shredded coconut
• 90 chocolate eggs

Special equipment: 

• Standard donut pans

Directions:

1. Preheat the oven to 350° F. Generously grease donut pans.
2. In a large bowl, sift together the flour, sugar, baking powder and salt.
3. In a small bowl, whisk together the beaten egg, milk, melted butter and vanilla.
4. Stir the wet mixture into the dry mixture until just combined.
5. Spoon the batter into the donut pans. Fill them 3/4 full.
6. Bake for 15-18 minutes, or until a toothpick comes out clean. Remove from the oven and wait 5 minutes before removing them from donut pan.

For the glaze:

1. Prepare the glaze by mixing together the icing sugar, melted butter and vanilla in a bowl. Add the milk a tbsp at a time until it reaches your desired consistency.
2. Once the donuts are cool, dip them in or spread them with the vanilla glaze, cover generously with shredded coconut, and top with Mini Eggs in the centre ( I did 3-5).
3. Allow the icing to set, and then enjoy!