These mini powdered sugar donettes are so easy to make! Prepare the batter, bake them and toss them in powdered sugar! Quick and delicious!
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 in these powdered sugar donettes.
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!!!
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Powdered Sugar Donuts Recipe
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Ingredients
- 1/3 cup sugar
- 1 large egg
- 2 Tbsp butter - melted
- 1/4 cup buttermilk
- 1/4 cup sour cream or plain yogurt
- 1/4 tsp lemon zest - packed
- 2 tsp vanilla extract
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/8 teaspoon salt
- 3/4 cup powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray two mini donut pans with cooking spray, and set aside.
- In a large bowl, combine the sugar, egg, melted butter, buttermilk, sour cream, lemon zest, and vanilla. Gently mix with a spatula until combined.
- In a separate mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate the dry ingredients into the wet ingredients, being careful not to create large clumps (I poured and stirred about six times). Stir until combined; do not overmix.
- Once the batter has come together, place it into a large Ziploc bag or a pastry bag fitted with a large circular tip. If using the Ziploc bag, cut one corner and pipe it into the prepared pans.
- Bake for 8-10 minutes, then remove from the oven. Cool in the pans for 3-4 minutes. Pour the powdered sugar into a large Ziploc bag and toss in one pan of donettes at a time. Shake until thoroughly coated with powdered sugar coating. Remove, set aside, and repeat with the remaining pan of donettes. Enjoy immediately.
NOTES
Nutrition
Recipe source: adapted from the Sally’s Baking Addiction Cookbook
Light, tender and coated in sugar, these were such a delicious little treat with a cup of tea.
They Look YUMMY…