These Powdered Sugar Donut Holes are tiny morsels of happiness waiting to brighten your day. Simply made with basic pantry ingredients in the oven and no frying, this recipe for mini powdered donuts is certain to become a family favorite. Prepare to impress yourself with some culinary wizardry!
About this mini powdered donut recipe
Let’s be real – who doesn’t love a good powdered sugar donut hole?!? But when you can make them at home with less fuss and a healthier twist, it’s a total game-changer. Here’s why you’ll be totally smitten with this recipe:
- Simpler and Better-For-You: Forget about the deep fryer and gallons of oil. These sugar powdered donuts are baked, not fried, giving you all the indulgence without the guilt. Plus, baking them makes the process way less messy and more manageable. It’s the perfect blend of simplicity and health-consciousness, all wrapped up in a sweet, powdery, mini donut package.
- Sweet Flavor and Fluffy Texture: If you love Hostess Little Debbie’s powder sugar donut holes, you’ll flip for these baked donuts. With the same classic donut flavor, soft and fluffy texture, and sweet powdered sugar coating it’s hard to go wrong with these donettes.
- Made With Pantry Staples: There’s a good chance you’ve already got everything you need for these powdered donut holes sitting in your kitchen. Flour, sugar, a bit of milk – the basics go a long way here. This means you can satisfy those powdered doughnut cravings on a whim, without any special trips to the grocery store. Convenience and deliciousness? Yes, please!
- Perfect Any Time of Day! Whether it’s a sweet start to your day, a brunch gathering, a sweet snack for your afternoon coffee, or a delightful dessert to cap off your day, these powdered sugar mini donuts are the versatile treat that fits any occasion.
Ingredients for powdered donut holes
As promised, this recipe for mini powdered sugar donuts requires nothing more than staple ingredients. Here’s what to grab:
- Unsalted Butter – If you only have salted, just cut back on how much kosher salt you add. You’re also welcome to swap in vegan butter if needed.
- Granulated Sugar & Light Brown Sugar – You’ll need both types of sweetener to achieve the perfect doughnut muffin consistency and flavor.
- Eggs – I use large eggs. If you’re using liquid eggs, you’ll need about ¼ cup per egg.
- Greek Yogurt – If possible, use full-fat yogurt for the tenderest crumb.
- Vanilla Extract – For a whisper of aromatic warmth.
- You’re also welcome to use an equal amount of vanilla paste or vanilla powder.
- Baking Powder & Baking Soda – You need both raising leavening agents to get the light, fluffy crumb we’re after.
- Nutmeg – If possible, purchase whole nutmeg and grate it fresh for the most potent “classic donut” flavor.
- Ground Cinnamon – Make sure it’s nice and fresh!
- Cake Flour – For an extra tender crumb. If you don’t have any on hand, you can make your own by sifting together 2 tablespoons of cornstarch (or potato starch) and enough AP flour to make a cup.
- Whole Milk – Using whole milk adds a bit of fat, which yields extra moist cinnamon muffins.
- Kosher Salt – Adding a bit of salt helps make your cinnamon donut muffins taste even sweeter.
- Coating – You’ll need both corn starch and delicious powdered sugar.
Recipe variations and dietary adaptations
While I love this recipe for mini donuts just the way it’s written, there is plenty of room for you to customize them to your heart’s content. Here are some fun and tasty tweaks you can make to this mini doughnuts recipe:
- Going Dairy-Free? No Problem! Swap out the regular butter for a good quality plant-based butter. For the milk, any full-fat, unsweetened plant-based milk like almond, soy, or oat will do the trick. And don’t forget the Greek yogurt! There are dairy-free versions available that are just as creamy and delicious. Vegan sour cream also works.
- Gluten-Free Goodness: For all my gluten-sensitive babes out there, simply switch out the cake flour for your favorite gluten-free all-purpose flour. Just make sure it’s a 1:1 substitute, preferably with xanthan gum. Also, don’t forget to let the batter rest for 30 minutes before baking to prevent a gritty consistency. And a quick tip: double-check that your baking powder and baking soda are gluten-free too.
- Sweetness, Your Way: If you’re watching your sugar intake, a light sprinkle of powdered sugar can be just as delightful as a full roll.
- Nutty for Nuts: Finely chopped toasted pecans, almonds, or walnuts add a lovely crunch and nutty flavor to these powdered doughnut holes.
- Chocoholics Rejoice: For an extra treat, stir in some mini chocolate chips into the batter. Imagine biting into a warm white sugar donut and finding melty chocolate chips inside – heavenly! And for an extra chocolatey kick, try dusting the finished powdered doughnuts with a mix of cocoa powder and powdered sugar.
- Seasonal Spices for the Win: Around the holidays, why not add a bit of pumpkin spice or gingerbread spice to the batter for that festive flair? Or, mix up a batch of my cinnamon sugar donut muffins instead!
How to make mini powdered donuts
This recipe for powder sugar donut holes is easy and requiresjust one bowl and 15 minutes of hands on preparation. Here’s how:
- Cream butter with sugars: In a large bowl, cream the butter and both sugars together.
- Add eggs, yogurt, and vanilla: Next, add the eggs, yogurt, and the vanilla extract to the bowl. Beat the batter on medium to combine.
- Add leaveners and spices: To the bowl, add the baking powder, baking soda, nutmeg, salt, and cinnamon. Then, mix on low to combine.
- Add flour and milk, alternating the two: To the bowl, add half of the flour and mix on low to barely combine. Next, add half of the milk and mix again on low to barely combine. Repeat the process, adding the remaining flour, barely mixing, and adding the remaining milk, before mixing again.
- Add batter to muffin pan: Grease muffin tins before carefully pouring the doughnut batter into the pan.
- Bake the donut holes: Bake at 350-degrees Fahrenheit for 11-13 minutes, or until the donut holes are golden in color and a toothpick comes out clean.
- Cool: Remove the mini donuts from the oven and place the pan on a wire cooling rack. Let them cool in the pan for 5 minutes before removing from the muffin pan.
- Make topping: In a small bowl, mix the powdered confectioner’s sugar with the cornstarch and then set it aside.
- Coat donut holes in sugar: Roll the mini doughnuts in the powdered sugar mixture before transferring them to the wire rack. Repeat the process with the remaining mini doughnuts.
- Serve and enjoy: Serve your baked powdered sugar doughnut holes warm or at room temperature.
Expert tips for the best powdered sugar donut hole
- Room Temperature Ingredients are Key: Make sure your butter, eggs, and milk are at room temperature before you start. This helps ensure everything mixes together smoothly, creating a more consistent batter.
- The Art of Creaming Butter & Sugar: When you’re creaming the butter and sugars together, really go for it until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving you lighter, more tender donut holes.
- Don’t Over-mix: After adding your dry ingredients, mix just until everything is combined. Overmixing can lead to tough, dense donut holes, and we definitely don’t want that. Remember, a few lumps in the batter are totally fine and actually preferable.
- Spoon & Level the Flour: When measuring your flour, use the spoon and level method. Scoop the flour into your measuring cup with a spoon and then level it off with the back of a knife. This prevents packing too much flour into the cup, which can make your donut holes dry.
- The Toothpick Test: To check if they’re done, insert a toothpick into the center of a donut hole. If it comes out clean or with just a few crumbs (but no wet batter), they’re ready to come out of the oven.
- Cooling is Crucial: Let the donut holes cool in the tin for about 5 minutes before transferring them to a wire rack. This slight cooling makes them easier to handle and ensures they maintain their shape. It also helps the sugar stick better and prevents it from melting into the surface.
- Flour Power: These powdered sugar donut holes are very soft and tender in texture, like a cupcake. If you prefer a traditional denser donut, omit the cake flour, and use 2 2/3 cups (321 grams) All-Purpose Flour instead.
FAQs: frequently asked questions
How do you keep powdered sugar from dissolving in donuts?
If you’re wondering how to keep powdered sugar from playing the disappearing act on your donuts, the trick is all in the timing and the temperature. If your donuts are too warm when you roll them in the sugar, the heat will cause the sugar to melt and, poof, there goes your lovely white coating.
How to get powdered sugar to stick to donuts?
The sweet spot is to let your donuts cool completely before giving them that snowy sugar blanket. This way, the sugar stays put, keeping your powdered donuts holes looking as irresistible as they taste.
What is the white stuff on powdered donuts?
The white stuff you see on powdered donuts is confectioner’s sugar, also known as powdered sugar or icing sugar. It’s a superfine sugar that’s been ground into a light, powdery consistency with a bit of starch mixed in. This sweet, delicate coating gives powdered donuts their signature snowy look and adds an extra layer of sweetness that makes them so irresistible. Just thinking about it makes you want to reach for a mini powdered donut, doesn’t it? 🍩✨
Why do powdered donuts get wet?
Powdered doughnut holes can get a bit wet or “sweaty” mainly because of moisture that escapes as they cool down after being baked or fried. When powdered cake donuts are still warm, they release steam. If they’re covered in powdered sugar too soon, this steam gets trapped under the sugar, creating a sticky exterior. Moisture in their storage container is also a culprit, which is why I recommend storing them with a few layers of paper towels on top and bottom.
Serving powdered donut holes
These serving suggestions are sure to make this powdered sugar donut recipe the star of any gathering:
- Coffee & Tea Companions: There’s nothing quite like a warm, freshly-brewed cup of coffee or a cozy hot chocolate from a slow cooker to go with your sweet donut holes. It’s like bringing the donut shop right to your kitchen!
- Dipping Sauces Galore: Amp up the fun by serving your powdered doughnut holes with an array of dipping sauces. Think rich chocolate dipping sauce, blueberry butter for a fruity twist, or a classic caramel sauce for some gooey goodness.
- Ice Cream Pairing: For a decadent treat, pair your donut holes with a scoop of your favorite ice cream. Vanilla is a classic choice, but don’t shy away from trying flavors like buttered pecan ice cream or cinnamon ice cream with blueberries for a fun twist.
- Breakfast or Brunch Spread: Include your powdered sugar donut holes in a larger breakfast or brunch spread. Arrange them on a platter alongside fresh cut fruit, a selection of cheeses, individual coffee cake in a cup, and some candied bacon strips or savory sausages. They’re perfect for nibbling on between sips of flavored mimosas, dark chocolate hot cocoa, hot chocolate with white chocolate, or your morning latte.
- DIY Donut Hole Bar: Set up a little DIY station where guests can customize their donut holes. Include different toppings like sprinkles, crushed nuts, mini chocolate chips, or coconut flakes alongside the various sauces for dipping like this chocolate sauce made from chocolate chips.
- Afternoon Delight: Pair these sweet bites with a light, fruity wine for an elegant afternoon treat. A chilled glass sparkling rosé is a lovely accompaniment for starting your happy hour in the best way possible.
Storing powdered sugar donut holes
Keeping your powdered sugar donuts fresh and delicious is all about the right storage technique. Here’s how you can ensure they stay as perfect as when you first made them:
- Before storing your powdered doughnut holes in an airtight container, line both the bottom and the top of the container with paper towels. This helps to absorb any excess moisture that might build up. Remember, too much moisture can make the powdered sugar coating dissolve, leaving your donut holes looking a bit bare.
- If you’re not using an airtight container, a cardboard bakery box is a great alternative. These boxes are breathable, which means they allow for a little air circulation while keeping your donuts safe. This breathability helps prevent the build-up of moisture, keeping your powdered sugar coating intact.
- If you notice that the powdered sugar has been absorbed into the donut holes and they start to look ‘naked’, don’t worry! Just give them a quick roll in your powdered sugar and cornstarch mixture again, and they’ll be back to their sugary, delicious selves in no time.
Whether you’re dunking, dipping, or simply devouring them straight up, these powdered doughnut holes are sure to add a ‘hole’ lot of happiness to your day. Remember, life’s too short to skip the sweet stuff. Until next time, keep your sugar high and donut worry, be happy!
More delicious donut recipes!
- Cinnamon Sugar Donut Muffins
- Maple Donuts Recipe with Pecans
- Baked Cider Donuts
- Raspberry Donuts with Vanilla
The best recipe for powdered sugar donut holes👇
Powdered Sugar Donut Hole Recipe
- 1 Medium Bowl
- 1 Hand-Held Electric Mixer OR Stand Mixer
- 1 Rubber Spatula
- 1 Mini Muffin Pan (or use a standard muffin pan to make regular doughnut muffins)
- ¼ Cup Unsalted Butter – cubed; softened to room temperature (4 TBS) (SEE NOTES)
- ½ Cup Granulated Sugar (97 grams)
- 1/3 Cup Light Brown Sugar – packed (70 grams)
- 3 Large Eggs - 2 Whole Eggs + 1 Egg Yolk; at room temperature
- 3 TBS Greek Yogurt (45 grams)
- 1 tsp Pure Vanilla Extract
- 1 ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 heaping tsp Ground Nutmeg
- ¾ tsp Kosher Salt
- ½ tsp Ground Cinnamon
- 3 Cups Cake Flour – spooned and leveled (321 grams)
- 1 Cup Whole Milk (8 ounces)
Powdered Sugar Topping:
- 2 Cups Confectioner’s Sugar (powdered sugar)
- 2 tsp Cornstarch
- Preheat oven: Arrange your oven rack to the middle position. Preheat your oven to 350-degrees Fahrenheit for mini muffins and 425-degrees Fahrenheit for standard size muffins. Lightly grease the tins of your muffin pan with non-stick cooking spray or butter and set aside. (Why? Greasing your muffin tin will ensure your muffins release easily. Liners will stick to the donut holes, so I don't recommend using those.)
- Cream butter with sugars: In a medium size bowl with a hand-held mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on HIGH speed for 1 minute. Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then, continue to beat the mixture on high until creamy and smooth, about 2 additional minutes.
- Add remaining wet ingredients: Add the eggs (2 whole eggs + 1 egg yolk), yogurt, and the vanilla extract to the bowl. Beat the mixture on MEDIUM speed for 1 minute. Stop and use a rubber spatula to scrape down the sides and bottom of the bowl. Continue to beat on medium speed for 1 additional minute, or until combined. Scrape down the sides and the bottom of the bowl again before moving on to the next step.
- Add leaveners and spices: To the bowl, add the baking powder, baking soda, nutmeg, salt, and cinnamon. Mix on LOW until combined.
- Add flour and milk, alternating the two: To the bowl, add half of the flour (1 ½ cups) and mix on LOW to barely combine. Then, add half of the milk (½ cup) and mix again on low to barely combine. Repeat, adding the remaining flour, barely mixing, and adding the remaining milk, before mixing again – but this time mix until the batter until the ingredients are JUST combined. The batter should be thick and relatively lumpy. (Tip: Take care not to over-mix the donut muffin batter. Over-beating will lead to dense, dry muffins. I like to pulse the ingredients together to prevent over-mixing.)
- Add batter to prepared muffin pan: Carefully spoon or pour the doughnut muffin batter into the prepared muffin tins. If making mini muffins, fill each about ¾ full. If making standard muffins, fill the cups all the way up to the top, but don’t overflow them.
- Bake the muffins according to the instructions below:a. Mini muffins: Transfer the raw donut muffin batter to the oven and bake at 350-degrees Fahrenheit for 11-13 minutes, or until the mini muffins are pale golden in color and a toothpick inserted into the center of a doughnut bit comes out clean.b. Standard muffins: Transfer the raw doughnut muffins to the oven and bake at 425-degrees for 5 minutes. Keeping the oven door closed, reduce the oven temperature to 350-degrees. Continue to the bake muffins at 350-degrees for 14-16 minutes, or until the donut muffins are pale golden in color and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the donut muffins from the oven and place the muffin pan on a wire rack. Let them cool in the pan for 5 minutes before removing from the muffin tins.
- While doughnut muffins are cooling, prepare the coating: In a small bowl, whisk together the powdered sugar with cornstarch until thoroughly combined.
- Roll powdered sugar: Working with a few donut muffins at a time, submerge and roll the muffin in the powdered sugar mixture. Then, transfer the powdered sugar donut holes to the wire rack, arranging them right side up. Repeat the process with the remaining muffins.
- Serve and enjoy: Serve your sugared doughnut muffins warm or at room temperature. Alternatively, you can store them in an airtight container at room temperature for a couple days.
- Flour: These powdered sugar donut holes are very soft and tender in texture, like a cupcake. If you prefer a traditional denser donut, omit the cake flour, and use 2 2/3 cup All Purpose Flour (321 grams) instead.
- Powdered Sugar: Confectioner's sugar has a tendency to disappear from the donut holes during storage. To prevent this, use "no-melt powdered sugar" or "non-melting snow sugar" and follow the storage tip below.
- Storage: Line the top and bottom of an airtight container with paper towels before storing leftover donuts. Alternatively, store mini donuts in a cardboard bakery box. A build up of moisture will cause the powdered sugar to "disappear". Lining with paper towels to soak up excess moisture or using a breathable storage box helps prevent this. If the powdered sugar is completely absorbed into the donut hole and looks "naked", just roll it around in the mixture of powdered sugar and cornstarch again.
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