Powdered Sugar Donettes
Happy Doughnut Day! If you love doughnuts as much as I do, then these powdered sugar donettes are for you!
Today I woke up determined to make a small batch of doughnuts. After 30 minutes of preparing ingredients and creating a sink full of dirty dishes, I was left with 2 dozen spongy doughnuts. They literally looked like little sponges. Can you say recipe fail? Needless to say I was incredibly frustrated about the time, ingredients and effort I had just put into that batch of doughnuts. Not wanting to give up, I turned to one of my new favorite baking cookbooks and was pleasantly surprised to find that Sally had a recipe for baked powdered sugar doughnuts! Morning saved!
I adapted her recipe and came up with one using the ingredients I had on hand (or what I had left). I ditched the all-purpose flour and went with cake flour for a more tender crumb, I subbed out the yogurt for a combination of sour cream and buttermilk, and I added some freshly grated lemon zest and a pinch of nutmeg for more flavor.
I mixed up my wet ingredients in a large mixing bowl, then whisked together my dry ingredients in a separate bowl. Once they were combined I had a nice thick batter… something I definitely did not have with the first recipe. I used a spatula to transfer it to a piping bag fitted with a large round tip. It was the perfect size for filling my miniature doughnut pans. I was able to quickly pipe around the center piece, which left me with a clean pan and level/evenly distributed batter. Level/evenly distributed= perfectly baked goods. I only had to bake these donettes for 8 minutes at 375 degrees.
Once they were out of the oven I let them cool in the pans for a few minutes and then tossed them into a ziplock bag full of powdered sugar. They came out looking exactly like powdered sugar donettes! Success!!! I hope you’ll give this recipe a try along with some of the other amazing recipes from the Sally’s Baking Addiction Cookbook! Oh, and don’t forget to eat a doughnut ;)
- ⅓ c. sugar
- 1 large egg
- 2 tbsp. butter, melted
- ¼ c. buttermilk
- ¼ c. sour cream or plain yogurt
- ¼ tsp. lemon zest, packed
- 2 tsp. vanilla extract
- 1 c. cake flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. cinnamon
- pinch of nutmeg
- ⅛ tsp. salt
- ¾ c. powdered sugar for dusting
- Preheat oven to 375 degrees. Lightly spray two miniature doughnut pans with cooking spray, set aside.
- In a large bowl combine the sugar, egg, butter, buttermilk, sour cream, lemon zest, vanilla. Gently mix until combined.
- In a separate mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg and salt. Slowly incorporated the dry ingredients into the wet ingredients, being careful not to create large clumps (I poured and stirred about 6 times). Stir until combined, do not overmix!
- Once the batter has come together, place into a large ziplock bag or a pastry bag fitted with a large circular tip. If using the ziplock back, cut one corner and pipe into the prepared pans.
- Bake for 8-10 minutes, remove from the oven. Cool in the pans for 3-4 minutes, then pour the powdered sugar into a large ziplock bag and toss in one pan of donettes at a time. Shake until thoroughly coated. Remove, set aside and repeat with the remaining pan of donettes. Enjoy immediately.