Best Powdered Donuts Recipe - How to Make Powdered Sugar Doughnuts

Milk/Cream

Classic Powdered Doughnuts (Baked Version)

October 23, 2019
4 Ratings
Author Notes

Your favorite doughnuts can be made right in your own kitchen! —Jess Gonzalez

  • Prep time 20 minutes
  • Cook time 7 minutes
  • Makes 24 mini doughnuts
Ingredients
  • 1 cup flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 tablespoon vinegar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/4 cup melted and cooled butter
In This Recipe
Directions
  1. Preheat oven to 350° F or preheat doughnut maker. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest if using, until well combined. In a one cup measuring cup, add vinegar and milk and let sit for 5 minutes.
  2. In a separate, smaller bowl, beat egg until white and yolk are somewhat combined, then pour in milk/vinegar mixture followed by the melted and cooled butter and vanilla. Pour wet ingredient mixture over dry ingredient mixture, and whisk/stir until thick. smooth batter forms. Do not over-mix.
  3. Pour mixture into a piping bag or ziploc plastic bag and snip off a 1/2 inch hole. Pipe donut batter either into greased donut pan or into preheat donut maker coated with cooking spray, filling cavities halfway.
  4. Bake in oven for 5 to 7 minutes or in donut make for 4 minutes, or until toothpick inserted in center comes out clean. Remove donuts and let cool while you prepare a station for powdering.
  5. Add powdered sugar to a brown paper bag or ziploc plastic bag, making sure there is enough empty space for donuts to move around. Add melted butter to a small bowl. Working two at a time, dip donuts in melted butter, then drop into bag filled with powdered sugar. Close bag and shake gently to coat in sugar. Remove and set on a plate to dry.
  6. If needed, return donuts to bag and shake again until enough powdered sugar has coated the donuts. Do not dip in melted butter again, just shake in bag. (the butter will melt the powdered sugar!)

See what other Food52ers are saying.

  • Jillian Mae GD
    Jillian Mae GD
  • Dao Riley
    Dao Riley
  • Jesse Gallant
    Jesse Gallant
  • Trishington
    Trishington

    10 Reviews

    Jillian M. July 1, 2020
    How do you keep the powder in the donut dry for a long time? I made mine and the powder covering the donuts became wet after a few hours. The donuts sticked to each other and the powder were almost gone.
     
    Rose October 23, 2019
    I agree with Rebecca. We thought they were really good. Especially if you added the lemon zest.
     
    Dao R. September 21, 2018
    Oh! Why I didn’t read comment below first 😫
    Yike!!!
     
    Rebecca April 7, 2018
    They're not gross. Just made them, they are actually really good. They are not donettes, obviously, so you can expect them to taste like the store-bought Donuts Or like a bakery. Also they are going to be like a cake doughnut because you're baking them not frying them. And like comment before you do not need to dip them in the butter just sprinkle the powdered sugar on top is fine enough.
     
    Emma October 29, 2017
    They tast like butt do not bother.
     
    Emma October 29, 2017
    Vinegar? What kind of vinegar? Apple cider or white?...
     
    Jesse G. October 20, 2017
    Wouldn’t recommend! Texture is kind of weird, sorta chewy. Flavour is bland bordering on sweet. Reminds me of cake mix.
     
    Trishington September 26, 2015
    I just made these donuts. These are definitely not "gross", but I will say they don't taste exactly like the mini-donuts of my youth (they're homemade and don't contain a mountain of chemicals), they are a nice vanilla cake donut with a great deal of sugar on them, which is pretty much what a mini-donut is, right? A little plain and a lot sweet. Might be better in mini form (I made full-size donuts). Anyway, there's no need to dip them in butter before coating them in powdered sugar. The sugar sticks just fine to either completely cool or slightly warm donuts. Just make sure your hands are completely dry. Also, I substituted buttermilk for the milk/vinegar. One recipe makes 8 full-size donuts in a Wilton 6-cavity donut pan.
     
    Stephanie May 10, 2014
    I just made these...they are gross. Dont bother.
     
    Trishington September 14, 2015
    Not a particularly helpful comment - what specifically makes them "gross"? The flavor, the texture? Are they messy, too sweet? What exactly? Do you not like donuts to begin with? What?