Powdered Sugar Donuts
These powdered sugar donuts are so simple and quick to make, they’re lightly spiced and covered in powdered sugar.
Powdered sugar donuts are one of those nostalgic childhood treats that I love. Especially the mini versions. They’re really simple but can really just hit the spot lol.
Why you’ll love these powdered sugar donuts
- SUPER quick and easy to make (I know I know I say that about all my baked donuts but it’s because they really just are).
- The powdered sugar coating keeps the inside of the donuts nice and moist for days!
- They’re a great treat year round and can be easily customized!
If you’re a donut lover, I have some fabulous other recipes for you. My latest cinnamon donuts and I think you’ll also love my apple cider donuts (that actually taste like apple). I also have an apple crumb donut, my FAVORITE s’mores donuts and everyone else’s favorite Brioche donuts.
Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder I like to use just baking powder for leavening. I have not tested this recipe with baking soda so I don’t recommend swapping.
- Sugar: I used granulated sugar in the donuts and I don’t recommend reducing it.
- The donuts also get dipped in powdered sugar.
- Oil: I use oil for baked donuts because it keeps them extra moist and spongy!
- Eggs: use room temperature, large eggs.
- Place them in hot water for a few minutes if they’re cold.
- Sour Cream: I love sour cream in cakes, cupcakes and baked donuts. You can also sub for plain yogurt or greek yogurt – just make sure it’s unsweetened.
- Vanilla: Vanilla extract or vanilla bean paste is fine here.
- Spices: I kept it simple and just used a little bit of ground cinnamon and nutmeg in this recipe.
How to make Powdered Sugar Donuts
- Combine the oil with the sugar, then add the eggs and whisk until they’re well combined and have lightened in color.
- Add the vanilla and sour cream and whisk until they’re well combined.
- Add in the dry ingredients, folding just until the last streak of flour is combined.
- Pipe the batter into greased donut molds. If you only have one pan with 6 molds, you can just do one pan at a time and wait for those to finish.
- Bake for about 10 minutes, til they spring back when you press on them.
- Flip onto a cool rack and cool for a few minutes.
- Dip each donut in powdered sugar 1-3x, depending on how covered you want them. If it’s not sticking well, you can VERY LIGHTLY brush them with melted butter or spray with a little avocado oil and then dip in the powdered sugar.
Expert Tips On Getting Perfect Donuts
- Don’t swap ingredients unless I mentioned them in the ingredient section above.
- Don’t reduce the sugar. I know a lot of people do that for recipes but it alters the texture not just the flavor…Skip the sugar on the outside if you want I guess? Lol
- Weigh your ingredients with a digital scale
- Fill each donut mold about ¾ full – it should look full but not to the brim cuz if they’re over-filled they’ll get a little muffin top action going.
Frequently Asked Questions
Yup! Just swap the sour cream for a dairy free sour cream or yogurt.
I have not tested this recipe specifically but all of my cake recipes work with a 1:1 substitute of gluten-free flour so I don’t see why this wouldn’t work. I recommend King Arthur or Bob’s Red Mill.
Once they no longer look wet on top, gently press your finger into them and if they spring back they’re done, if it leaves an indent they need a few more minutes.
How to store Powdered Sugar donuts
I’ll start by saying they’re best fresh. If you’re using traditional powdered sugar it can start to kind of melt into the donut from the moisture so I would give it a fresh coating before serving.
I would store these at room temperature for 3-4 days. It’s best to keep them covered so they keep their moisture.
How to freeze donuts
Bakes stay way more fresh when they’re frozen. You can place them tightly in an airtight container or you can wrap each slice individually in plastic wrap. Then place them in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving and maybe give them a fresh coat of sugar.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these powdered sugar donuts, I would love it if you left a star rating or a review!
As always, have a blessed day and happy baking!
Love, B
