This easy Easter treat is kid-friendly and fun to make for the family. Baked Donut Nests are a popular Easter dessert, so give it a try this year!

This easy Easter treat is kid-friendly and fun to make for the family. Baked Donut Nests are a popular Easter dessert, so give it a try this year!  

Baked Donut Nests for Easter

Get ready for Easter this year with this super adorable Baked Donut Nests recipe! Your kids and even the adults are going to love this resemblance of a bird’s nest… but it’s edible! Follow the instructions for this easy and affordable recipe to get started!

Baked Donut Nests for Easter Ingredients and Directions

Baked Donut Nests for Easter Ingredients and Directions

Donut pan (found in the baking section at major retailers or Amazon)

  • ¾ cup of butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp. Vanilla
  • 3 cups of flour
  • 4 ½ tsp. Baking powder
  • ½ tsp. Salt
  • ½ teaspoon nutmeg
  • 1 cup of milk

Glaze ingredients:

  • 1 C. confectioners sugar
  • 1 Tbs. Vanilla
  • 2 tbs. Milk (you might want to add 1 extra depending on the consistency)

How to make Easter homemade donuts:

  1. Preheat the oven to 350 degrees. Spray the donut pan with a non-stick spray such as Pam. 
  2. In a medium-size bowl, combine the dry ingredients – flour, baking powder, salt, and nutmeg. Mix well and set aside.
  3. Cream together the butter, and sugar. Add the eggs and vanilla and mix well.
  4. Slowly add in the flour mixture stirring well. Once everything is combined slowly add in the milk.
  5. Using a tablespoon scoop the dough into the donut pan and bake for about 12-15 minutes – the tops will turn light brown. When they are done, lay on wax paper and let cool. Repeat with the rest of the dough.

**Makes roughly 26 donuts

Pro-tip: If you want to save time, you can buy donuts from your store, or bakery shop and just add the glaze and toasted coconuts! 

Toasted Coconut Directions:

Turn the broiler on low. Pour the 2 C. of flaked coconut onto a cookie sheet and let sit on the middle rack in the oven for 5-10 minutes so the coconut turns a light shade of brown. Do NOT let overcook. Pull out and let cool.

Once the coconut is cooled, place on a plate.

Glaze Directions:

While the donuts are cooling – combine the confectioner sugar, milk and vanilla and mix well. You may want to add a few extra tablespoons of milk if the glaze is too thick. You do not want it runny but you want it thin enough so you can ‘dunk’ the donut tops in it.

How to make an Easter Nest:

Topping for the Donut Nests:

  • 2 C. flaked coconut
  • 1 C. malted large Easter egg candies (located in the Easter section at major retailers)
  1. Once the donuts are cooled, dunk the tops of them into the glaze one at a time and then press and roll into the toasted coconut.
  2. Place on a plate (or cookie sheet) and add the malted Easter eggs so that the donut resembles a nest.
  3. Serve immediately or store in an airtight container for up to 1 week. I do not suggest freezing them.
  4. Total prep time from start to finish 1 ½ hour (including baking). Serves approx. 24  


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Toasted Coconut Directions ­

  1. Turn the broiler on low. Pour the 2 C. of flaked coconut onto a cookie sheet and let sit on the middle rack in the oven for 5­10 minutes so the coconut turns a light shade of brown. Do NOT let overcook. Pull out and let cool.
  2. Once the coconut is cooled, place on a plate.
  3. While the donuts are cooling – combine the confectioner sugar, milk and vanilla and mix well.
  4. You may want to add a few extra tablespoons of milk if the glaze is too thick. You do not want it runny but you want it thin enough so you can ‘dunk’ the donut tops in it.
  5. Once the donuts are cooled, dunk the tops of them into the glaze one at a time and then press and roll into the toasted coconut.
  6. Place on a plate (or cookie sheet) and add the malted Easter eggs so that the donut resembles a nest.

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Serve immediately or store in an airtight container for up to 1 week. I do not suggest freezing

Total prep time from start to finish 1 ½ hour (including baking). Serves approx. 24

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