For three killer flavors in one delicious dessert, bake a batch of Neapolitan Donuts. Bite a section at a time or mix and match between vanilla, chocolate and strawberry. You can’t go wrong when every mouthful is a winning combination.
I had a pre-frontal lobotomy this week. My doctor called it a Covid test, but when there’s a chopstick so far up your nostril that it’s stabbing brain cells I beg to differ. And just when I thought having the test once was the worst thing ever, I had to have it twice. Why? Because I squirmed too much for the first one to freaking work.
When it comes to sharp objects penetrating my skull, I’m a wimp.
For the record, I’m also a wimp when it comes to turbulence, snakes, scary movies, broccoli and cotton balls. But I digress, this week was a headache for more reasons than one. Then again, nothing causes a headache quite like having a nasopharyngeal swab with a wooden sword.
Luckily, the Covid scare was a false alarm. The test came back negative and my nose is finally free of splinters. To celebrate the start of breathing normally again and the end of yet another quarantine I’m making the most comforting of comfort foods: homemade donuts.
Freshly baked donuts are the fastest way to right a wrong week, especially when you add a little Italian flair. Inspired by the famous tri-colored ice cream of Naples, these Neapolitan Donuts are filled with vanilla, chocolate and strawberry deliciousness. Soft, fluffy and fun to eat are three reasons you’ll adore these three-flavored donuts.
Before sharing the recipe for Neapolitan Donuts, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
For the moistest, fluffiest donuts be sure egg, milk and yes, even yogurt are at room temperature before beginning.
Don’t freak out when your vanilla, chocolate and strawberry batters are different consistencies. Chocolate will be thicker because of the addition of cocoa powder and strawberry will be wetter because of the added jam.
Preparation Tips and Tricks
Pipe batter into your donut pan using zip-top bags with the bottom corner snipped off.
I recommend pink gel dye for this recipe because gel is more vibrant and less diluting than liquid dye.
Storage Tips for Neapolitan Donuts
Donuts are best the day you make them. Cover leftovers tightly and store at room temperature for up to 2 days.
I hope you enjoy this recipe for Neapolitan Donuts. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if you love donuts more than Homer Simpson check out my recipes for Sugar Cookie Donuts, Chocolate Donuts with Peppermint Schnapps Glaze, Spiced Donuts with Cranberry Glaze, Frosted Chocolate Fall Donuts and S’mores Baked Donuts Recipe.
Vanilla Batter (base)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1/3 cup milk at room temperature
- 1/4 cup Greek yogurt at room temperature
- 2 Tbsp unsalted butter melted
- 1 tsp vanilla extract pure
- 1 Tbsp strawberry jam
- 1 drop pink gel food coloring
- 1 Tbsp unsweetened cocoa powder
Vanilla Batter (base)
- Preheat oven to 350 degrees. Grease donut pan and set aside.
- Sift flour, baking powder, baking soda, and sugar together in a large bowl.
- In a separate bowl, whisk egg, milk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Divide batter into 3 equal sections: 1/2 cup for vanilla (which is already complete), 1/2 cup for chocolate and 1/2 cup for strawberry. Place batter reserved for chocolate and batter reserved for strawberry in their own separate mixing bowls.
- Add vanilla dough to a piping bag and pipe 1/3 of the way around each cavity of your prepared donut pan. Set aside.
- Add strawberry jam and pink food coloring to the bowl of batter set aside for strawberry. Stir gently until evenly distributed.
- Place strawberry dough into a piping bag. Starting where you left off with the vanilla dough, pipe an additional 1/3 way around the cavity of your prepared donut pan. Leave the final 1/3 of the cavity empty for chocolate dough. Set aside.
- Add cocoa powder to the bowl of batter reserved for chocolate. Stir gently until evenly distributed.
- Place chocolate dough into a piping bag. Pipe batter into the remaining third of the donut cavity, filling the space between the vanilla and strawberry dough.
Bake and Cool
- Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip. Avoid overbaking.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely.
Did I Miss where you might have said to grease the donut pan? Or do you not grease it. These donuts are so spectacular I don't want to mess up! Thanks!