Easy Powdered Sugar Donuts
I make these powdered sugar donuts on lazy mornings and wild-weekend mornings alike — they’re the kind of fried, pillowy little rings that make the house smell like carnival air and childhood. They’re quick, forgiving, and dangerously easy to devour straight from a paper towel. If you’ve been intimidated by frying, this recipe is your gentle, slightly reckless introduction.
My husband calls them “the reason we have a fryer” and honestly? He’s not wrong. The kids will eat them before breakfast, after school, and sometimes for dinner when I’m not looking. One time I forgot to add the vanilla and they still vanished in ten minutes, so that’s how you know it’s a Good Donut. They’ve become our weekend ritual — I fry, they hover, I toss them in powdered sugar like confetti, and we pretend calories don’t exist for the next hour.
Why You’ll Love This Easy Powdered Sugar Donuts
– They’re stupidly simple: a quick batter, a hot pan or pot, and ten-ish minutes to donut bliss.
– No yeast drama — these are the “quick” cake-style kind, so no proofing schedules or waiting.
– Powdered sugar makes everything look fancy and forgiving: an ugly donut can still be delicious.
– Perfect for using whatever milk/egg you have on hand — swap-ins usually behave (I’ll tell you which ones).
– Great for sharing, or hoarding in the pantry and pretending they’re for sharing.
Kitchen Talk
I once tried to make these in a tiny cast-iron skillet and ended up with donuts that were more “rustic” than round, but they tasted fine so we ate them on paper plates under a kitchen light like savages. Pro tip: chill the batter for 20 minutes if it’s too loose — it firms up and is easier to shape. Also, don’t stress about perfect holes; my kids like the ones that look like little fried clouds.
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and make sure your baking powder is fresh — old leavener = flat donuts. Grab powdered sugar (confectioners) for coating, not granulated.
– Fats & Oils: Choose a neutral frying oil with a high smoke point (canola, vegetable, or light peanut). Skip olive oil — it will fight you.
– Eggs: Any regular grocery-store eggs are fine here; they just add structure and richness. Room-temp eggs mix more evenly if you remember them, but don’t panic if you don’t.
– Dairy: Milk or a milk substitute works — whole milk gives richer flavor, but 2% or unsweetened oat milk will still make happy donuts.
– Sweeteners: Powdered sugar for dusting. If you want to toss in a little cinnamon with the sugar, go wild — it’s a nice twist.
Prep Ahead Ideas
– Mix the dry ingredients the night before and keep them in a sealed container; morning assembly is one bowl and a stir.
– You can make the batter a few hours ahead and keep it chilled — it firms up nicely and saves morning chaos.
– After frying, let donuts cool completely and store in an airtight container layered with wax paper if you need to keep them for a day.
– If you want the donut experience but not the frying, make the batter and bake them the next morning — they’re still tasty, just different texture.
Time-Saving Tricks
– Use a wide, deep skillet instead of a dutch oven: it heats faster and takes less oil.
– Portion batter with a cookie scoop or a sturdy spoon to keep sizes uniform and speed up frying.
– Fry in batches and keep finished donuts on a wire rack in a 200°F oven to stay warm while you finish the rest.
– Shortcuts I actually use: store-bought powdered sugar, bottled vanilla (no shame), and pre-measured dry mixes when life is in full chaos.
Common Mistakes
– Adding donuts to oil that’s not hot enough — results in greasy, dense donuts. I once babysat a whole batch on low heat and learned this the hard way.
– Overcrowding the pan: crowding drops the oil temp and makes a floppy mess. Two or three at a time is better than trying to be efficient.
– Coating while donuts are too hot — powdered sugar will melt into a sad glaze; let them cool just a bit so the sugar sits pretty.
– Using old baking powder — flat donuts, and there’s no fixing that mid-fry.
What to Serve It With
– Coffee or a frothy latte, duh. Donuts + coffee = vocational calling.
– A simple fruit salad or sliced apples to cut the sugar rush.
– Plain yogurt with a drizzle of honey if someone in the house insists on “balance.”
– Warm milk for kids — it’s nostalgic and somehow makes the whole thing more acceptable.
Tips & Mistakes
– Keep oil at a steady medium-high heat — 350–375°F if you use a thermometer, otherwise test with a small drop of batter; it should sizzle and rise slowly.
– Don’t flip too early — wait until edges are set and color is even.
– If powdered sugar melts, wait a minute and re-dust or toss in a bowl with fresh sugar for a crisp coat.
– One time I added lemon zest — unexpectedly great. Try a little citrus for grown-up donuts.
Storage Tips
Store leftovers in an airtight container at room temperature for a day or two; they’ll be softer and still tasty. Refrigeration dries them out, so avoid unless you must. If you eat them cold? No shame — cold donuts are a mood. To revive, heat briefly in a 300°F oven for 5–8 minutes or zap lightly in the microwave (10–15 seconds) and re-coat with sifted powdered sugar.
Variations and Substitutions
– Baking vs frying: Bake dollops of batter in a greased muffin tin for donut-holes-ish cupcake muffins if you don’t want to fry — they’re cakier but still delicious.
– Gluten-free: Try a 1:1 gluten-free baking flour blend, but expect a slightly different chew.
– Dairy-free: Use unsweetened almond or oat milk; they’ll still brown and fry fine.
– Flavor swaps: Add a teaspoon of cinnamon, a splash of rum extract, or lemon zest for variety. Chocolate glaze? Yes please — dip and sprinkle.
– If you need less sugar, skip the heavy dusting and do a light sift, or toss with cinnamon sugar for something different.
Frequently Asked Questions
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Easy Powdered Sugar Donuts
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.67 cup granulated sugar
- 2 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine sea salt
- 0.25 tsp ground nutmeg
- 1 cup buttermilk room temperature
- 4 tbsp melted unsalted butter cooled slightly
- 1 tbsp vegetable oil
- 1.5 tsp vanilla extract
- 1.5 cup powdered sugar for coating
- 1 tbsp unsalted butter melted, for brushing
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease a 12-cavity donut pan.
- Whisk flour, granulated sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
- Stir buttermilk, melted butter, oil, and vanilla together in a separate bowl.
- Pour wet ingredients into dry. Mix until just combined; do not overmix.
- Pipe or spoon batter into the pan, filling each well about two-thirds full.
- Bake 10–12 minutes, until tops spring back and edges are lightly golden.
- Cool in the pan 5 minutes. Turn out onto a rack until just warm.
- Brush donuts lightly with melted butter. Toss in powdered sugar to coat all sides.
- Repeat the coating for a thicker sugar layer, if you like. Serve immediately.
Notes
Featured Comments
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“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“This family-style recipe was absolutely loved — the lighter really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Made this last night and it was absolutely loved. Loved how the crispy crust came together.”
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