Powdered Donuts are a delicious breakfast or dessert option that are easy to bake! Enjoy this old fashioned donut recipe with a glass of cider
For most people, when they hear “powdered donuts” their minds usually jump to brands like Hostess or Little Debbie. For me, the first thing that comes to mind is Spaulding’s powdered donuts. If you’re from the same part of Upstate New York as I’m from, chances are you’ve had your fair share of these lovely white powdered donuts. I’ve had plenty of these sweet sugar donuts, often with a glass of cider of on the side.
The big appeal to these donuts was the apparent mastery of the art of powdered sugar. Most powdered donuts end up leaving a big mess everywhere- sugar falling off, usually onto your nice, dark clothes. Spalding donuts cracked the code, though, and their powdered sugar coating stayed on the donuts. If that sounds like your kind of powdered donut, we’ve got you covered- we found a little trick to get these sugar donuts to stay powdered!
Our Baked Pumpkin Donuts Recipe is a sweet seasonal breakfast choice you just have to try this fall! These easy baked donuts have plenty of autumn flavors already and a finishing dusting of cinnamon sugar ties them together.
For some more cinnamon-y donut goodness, our Easy Cinnamon Sugar Donut Bites are your next stop. By using some refrigerated pizza dough, we were able to make these fried donut balls really simple- hit them with plenty of cinnamon sugar!
That cider talk earlier definitely put me in the mood for our Easy Apple Cider Glazed Donuts Recipe. Canned biscuits help make this recipe really easy and that apple cider glaze is just delish!
Powdered Donuts Ingredients
Buttermilk – Don’t have any buttermilk on hand? Homemade Buttermilk only needs two ingredients and is easy to make!
Powdered Sugar for coating
How to make Sugar Doughnuts
To make our batter, we need to prep our dry and wet ingredients before mixing them together. For our dry mix, we’ll need our flour, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl. Give them a quick mix.
For our wet ingredients, we’ll start by cracking an egg into a separate mixing bowl. Give that a quick, cursory whisking.
Once beaten, add your other wet ingredients- your buttermilk, vegetable oil, and vanilla extract. Mix all those together until consistent.
Now it’s time to get our batter mixed! This is going to be as simple as pitching your wet ingredients into your dry.
Once you’ve tossed your wet ingredients in, gently mix them in with your dry ingredients. Be careful not to overmix your batter- overmixing is going to give you extra-tough donuts down the line. No one wants tough donuts! Mix until a thick, smooth batter has just formed.
With your batter mixed up, now it’s time to get our molds filled. After heavily greasing them up, use something like a piping bag to fill your donut molds about 2/3 of the way full. Make sure to tap your mold against the counter to try and force any air bubbles out before you even think about baking these puppies! This recipe should yield about 12 donuts or 24 mini donuts.
Speaking of baking, it’s time to bake! Into a preheated 350 degree oven, toss your filled donut molds. These will need about 6-8 minutes to bake through. To check if they’re done, give them a quick poke with a toothpick. A clean toothpick means they’re done!
Once done, give them a few minutes to cool before using something like a knife to help carefully remove the donuts from their molds. Allow them to cool for a little bit longer before coating them in powdered sugar.
To coat your donuts, toss them into a brown paper bag with your powdered sugar while they’re still just a little warmer than room temperature. The powdered sugar will stick best when your donuts with it just before they’ve totally cooled off. Enjoy with coffee or a glass of apple cider!
- 1 cup Flour
- 3/4 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 Egg
- 1 tsp Vanilla
- 1 tbsp Vegetable Oil
- 1/2 cup Buttermilk
- 1/2 cup Powdered Sugar
- Preheat oven to 350.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until blended.
- In a medium bowl, beat the egg.
- Add vanilla, vegetable oil and buttermilk, to the egg. Beat until blended.
- Add wet mixture to dry mixture and stir just until smooth.
- Transfer mixture to a piping bag.
- Heavily grease donut pan and fill each donut cavity 2/3 full.
- Bake 6-8 minutes until lightly browned or toothpick inserted in center comes out clean.
- Allow to cool in pan for several minutes.
- Use a knife to carefully loosen and place on wire rack.
- Add powdered sugar to a brown bag.
- When donuts are just slightly warm, place in brown bag and gently shake to coat.