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These powdered sugar donuts are a deliciously moist and fluffy treat, baked and coated with confectioners’ sugar. Powdered sugar donuts are made in just 30 minutes with 10 simple ingredients.
The best part about pulling that first batch of donuts out of the oven at home is the aroma of fresh baked magic filling your kitchen. Your family will be impressed with your donut making skills, and you don’t have to spill the secret that they are super easy to make.
Baked donuts are a great choice for easy desserts or a delicious treat for breakfast every now and then. These powdered sugar donuts will give your favorite store-bought and coffee shop donuts a run for their money!
If the thought of being able to make amazing donuts at home is intimidating you, you have to try this recipe. They come out perfectly every time, a fluffy, cakey donut that is moist and delicious!
I use this donut pan to make all of my favorite baked donut flavors, like pumpkin donuts, oreo donuts, and coffee lover’s donuts. I definitely vote for making homemade donuts a weekly tradition. Donuts are easy to make and faster than baking a cake or other sweet treats like brownies.
Why You’ll Love These Powdered Sugar Donuts
Here are a few reasons why these powdered donuts are a favorite recipe in my home:
- Quick and easy to make. In just 30 minutes with basic ingredients you probably already have on hand, you can have warm, delicious homemade donuts.
- Baked, not fried. Enjoy these homemade donuts fresh out of the oven, baked to perfection, a healthier alternative to fried donuts without the mess of hot oil and frying.
- Only basic kitchen tools needed. You don’t need any complicated or expensive kitchen tools to make this sweet treat. All you need are standard mixing bowls, a rubber spatula or whisk, and a donut pan.
- Made with everyday pantry staples. Every ingredient used in this powdered sugar donuts recipe is most likely already in your kitchen.
What You’ll Need
This recipe makes the perfect treat to enjoy for breakfast, dessert, or with coffee while chatting with a friend. See the recipe card below for detailed measurements.
- All purpose flour – Too much or too little flour can change the texture of your donuts, so be sure to measure accurately.
- Ground nutmeg
- Granulated sugar
- Baking powder
- Salt
- Milk – I used whole milk, but you can also use 2%.
- Eggs
- Vanilla extract
- Vegetable oil
- Powdered sugar – Also called confectioners’ sugar.
How to Make Powdered Sugar Donuts
Baking powdered sugar donuts at home is a healthier way to enjoy a classic treat that your whole family will love.
Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
Combine dry ingredients. In a small bowl, combine the flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.
Combine wet ingredients. In a large bowl, combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined into a smooth batter.
Add batter to the baking pan. Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.
Bake and cool. Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes to room temperature in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts.
Powdered Sugar Coating. Put the powdered sugar in a ziplock bag (you could also use a brown paper bag). Place donuts one at a time to the bag, shake to coat. Repeat as necessary. If the coating isn’t sticking, very lightly brush the donuts with melted butter, then shake in the bag.
Tips for a Donut Pan
I prefer using a regular donut pan but you can also use a silicone donut pan. Here are some tips to make filling a donut pan a little bit easier:
First, don’t over mix your batter! Mix the batter until smooth and the flour disappears, and then that’s it!
Spray the pan. Before filling your donut pan, spray it with nonstick cooking spray and use a paper towel to spread it evenly around the donut well.
Pipe the donuts. Transfer the donut batter to a piping bag with a large, round tip. You can also use a ziplock plastic bag and simply cut one corner off. Twist the bag closed at the top and apply pressure to pipe the batter into each donut well.
Divide the batter carefully. Evenly divide the batter between the donut wells as best you can.
Make beautiful donuts. Piping the batter not only limits the mess, but it helps the donuts have a more uniform appearance.
Substitutions & Variations
- Make gluten free donuts. These powdered sugar donuts can be made gluten free by simply substituting the all purpose flour. I like King Arthur’s Gluten Free Measure for Measure Flour. It can be used as a one to one substitute for regular flour.
- Make it zesty. Feeling zesty? Make a powdered sugar mixture with lemon zest to brighten it up a bit!
- Spice it up. If you prefer a cinnamon sugar taste, consider mixing some cinnamon into your powdered sugar before coating the donuts.
Storing Powdered Sugar Donuts
These powdered donuts last 2-3 days in an airtight container kept on the counter.
You can also freeze leftover donuts by wrapping them individually in plastic wrap, then placing inside a freezer ziplock bag or container. Frozen donuts can last up to 3 months. To thaw, microwave donuts for 20 seconds or place on the counter for 30 minutes.
More Donut Recipes
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Powdered Sugar Donuts
Equipment
Ingredients
- 2 cups all purpose flour, properly measured, 240g
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup plus 2 tbsp milk, I used whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plus 2 tbsp vegetable oil
- 1 cup powdered sugar
Instructions
Donuts
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl, combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.
- Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts.
Powdered Sugar Coating
- While the donuts are still warm, put the powdered sugar in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary. If the coating isn’t sticking, very lightly brush the donuts with melted butter, then shake in the bag.
Super easy and delicious recipe. Super versatile and full of flavour. Perfect for school and anytime snack. It took me less than 30 min.
I have never made something quicker in my life than when I did when I saw this recipe! I love mini powdered donuts but am sensitive to gluten so knew I had to try these. Not only is it the easiest 2 bowl recipe, but I subbed the flour with gluten free and it worked beautifully! I also have a wilton mini donut pan and halved the recipe which was also SO easy to do! I cooked them for 7 minutes as recommended in the comments section and they were perfect! The only problem is- I can’t stop eating them haha
These were my favourite donut years ago before I had to eliminate gluten from my diet. I do still bake for my family and have loved all your amazing recipes. Im wondering if I could use GF one to one flour in these ?
Yes! I test all of my recipes with regular all purpose flour and King Arthur’s Gluten Free Measure for Measure Flour. I’ve been gluten free for 18 years, but don’t label myself in the gluten free niche since almost anything can be made GF these days!
Love this recipe, but mine were really dry. Do you think I over mixed them? I probably stirred them too much. LoL 😂. They had a great flavor just dry. Thanks for the recipe. ❤️
How did you measure the flour? Did you measure by grams on a kitchen scale? Or the aerate / spoon / then level method? Or stick the measuring cup into the flour then level? All 3 of these methods change the actual weight of the flour – sometimes by adding an additional 1/2 cup without knowing it!
Could I use almond milk to make this dairy free?
Yes, you can use a dairy free milk!
How long would these or the cinnamon sugar ones keep
Oops! I meant to leave 5 stars on my previous review!!