Powdered Sugar Donuts

Ok ya’ll. I swore up and down that I didn’t like to bake donuts. I thought that fried donuts were the only way to go. WELL WELL WELL. I was wrong and I’ll happily sit in that. And this powder sugar donut recipe changed my perspective forever! 

What I love about this recipe is that it uses simple ingredients, comes together in about 30 minutes, and boom – you’ve got a delicious treat that’s as nostalgic as it is tasty!

The secret to getting these donuts to taste even better than the store bought ones is a hint of nutmeg and my secret ingredient – cardamom! It adds so much flavor in these fun little treats.

Best part? They’re incredibly easy to make. No stand mixer needed, quick bake time – you can’t go wrong! 

• Cake flour gives baked donuts a soft, tender texture by creating a finer crumb and reducing chewiness. Its lower protein content results in less gluten formation, making the donuts lighter and more delicate. You can use all purpose flour but cake flour will yield the best results. 
• Unsalted butter adds rich flavor and a tender crumb, while vegetable oil keeps baked donuts extra moist and soft. Using both balances texture and taste, preventing them from drying out while still giving that classic bakery-style richness.

• White Sugar provides sweetness and helps create a light, tender crumb while brown sugar adds moisture and a hint of caramel-like flavor.

• Confectioners’ Sugar for the powdered sugar coating. Its fine consistency helps it cling to the warm donuts, ensuring an even, velvety layer of sweetness in every bite.

• Sour Cream and Whole Milk make these baked donuts extra tender and moist while adding a subtle tang that enhances their flavor.

• Baking powder and Baking Soda act as a leavening agent, creating a light and fluffy texture without the need to use yeast. 

• Nutmeg adds a subtle yet warm and cozy flavor that gives these powdered donuts that classic “bakery-fresh” taste. We’re also using cardamom for an additional punch of flavor.

Substitutions and Variations

• ​Add some chopped almonds or pistachios for a nice crunch! 
• Experiment with flavorings like lemon or almond extract for a fun take! 
• Go gluten free by using 1-to-1 gluten free baking flour. 
• Dairy free/Vegan option – use all oil instead of oil and butter and use your favorite dairy free sour cream and milk alternative.

How to make Powdered Sugar Donuts

Step 1: Preheat the oven to 350 degrees F. Spray a 6-hole doughnut pan with nonstick cooking spray with flour (like baker’s joy). Add 1 cup of powdered sugar to a ziplock bag (or use a large bowl). Set aside. 

Step 2: In a medium bowl, mix together the dry ingredients – cake flour, baking powder, baking soda, nutmeg, cardamom, and kosher salt. Set aside.

Step 3: In a separate bowl, combine melted butter, white sugar, brown sugar, and vegetable oil. Whisk together until combined, about 1 minute, then add sour cream, milk, and vanilla extract. Whisk until combined and smooth. 

Step 4: Fold the dry ingredients into the wet ingredients until just combined, about 15 seconds. Add the donut batter to a piping bag or ziplock bag and cut about a 1/2 inch opening. Fill each donut hole about 3/4 the way. Bake for 10-12 minutes, until puffed and set. Allow the donuts to cool in the pan for 5 minutes, then turn onto a wire rack. 

Step 5: Add a donut to the bag of powdered sugar and toss to coat. Let them sit for about 1-2 minutes, then roll again to get a thick layer of powdered sugar. Place onto a cooling rack and repeat with the remaining donuts.

Step 6: Add a donut to the bag of powdered sugar and toss to coat. Let them sit for about 1-2 minutes, then roll again to get a thick layer of powdered sugar. Place onto a cooling rack and repeat with the remaining donuts.

Tips for the Best Homemade Donuts 

• If you don’t have a piping bag, you can spoon batter into the donut pan and smooth out in an even layer.
• Use room temperature ingredients! For this recipe, this applies to the sour cream, milk, and eggs. This ensures a smooth batter and better crumb for the baked donut. 
• Mix the batter until just combined. Overmixing can make the the donuts tough.
• Double-coat for extra coverage—roll once, let them sit a minute, then roll again for the fluffiest sugar layer.
• Store properly—keep them in an airtight container at room temp to prevent them from drying out.
•  Measure your flour correctly by spooning it into the cup and leveling it off—too much will make dense donuts.