Powdered Sugar Donuts
Powdered Sugar Donuts are soft, fluffy, and practically melt in your mouth! They're easy to make and taste better than store bought!
Equipment
- 6 donut pan
Ingredients
- 2 cups + 2 tbsp (141 g) Cake Flour
- 2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 3/4 tsp Nutmeg
- 1/4 tsp Cardamom
- 1 tsp Kosher Salt
- 4 tbsp (56 g) Unsalted Butter, (melted)
- 2 tbsp (28 g) Vegetable Oil
- 3/4 cup (150 g) Sugar
- 1/3 cup (73 g) Brown Sugar
- 2 large (100 g) Eggs, (room temperature
- 1/2 cup (120 g) Sour Cream , (room temperature)
- 1/4 cup (60 ml) Whole Milk
- 2 tsp Vanilla Extract
- 1-2 cups (120-240 g) Powdered Sugar, (for the coating)
Instructions
- Preheat the oven to 350 degrees F. Spray a 6-hole doughnut pan with nonstick cooking spray with flour (like baker's joy). Add 2 cups of powdered sugar to a ziplock bag (or use a large bowl). Set aside.
- In a medium bowl, mix together the dry ingredients - cake flour, baking powder, baking soda, nutmeg, cardamom, and kosher salt. Set aside.
- In a separate bowl, combine melted butter, vegetable oil, white sugar, brown sugar. Whisk together until combined, about 1 minute, then add eggs, sour cream, milk, and vanilla extract. Whisk until combined and smooth.
- 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 over onto a wire rack.
- 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.
Notes
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- 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.
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Nutrition
Calories: 179kcal, Carbohydrates: 30g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 200mg, Potassium: 47mg, Fiber: 0.4g, Sugar: 20g, Vitamin A: 111IU, Vitamin C: 0.01mg, Calcium: 51mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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