These homemade powdered sugar donuts are soft, fluffy, buttery, and coated in a generous layer of powdered sugar. Since they're baked instead of fried, they're quick to make with simple pantry ingredients and ready to enjoy in about 30 minutes. They're perfect for breakfast, brunch, dessert, or an afternoon treat.
You might also like our biscuit dough fried donuts (they are amazing!), our apple cider donuts or our baked pumpkin donuts.
I love donuts; you love donuts—I know that's why you're here! While homemade yeast donuts are absolutely delicious, they take time to prepare. These baked powdered sugar donuts are much quicker, making them perfect whenever you're craving fresh donuts without the extra work. Since they're baked instead of fried, there's no messy oil to deal with, making them one of the easiest homemade donut recipes you can make.
Why You'll Love These Homemade Powdered Sugar Donuts
- Ready in about 30 minutes. No yeast or rising time required.
- Soft and fluffy. Baked donuts have a tender cake-like texture.
- Simple pantry ingredients. Everything you need is probably already in your kitchen.
- Less mess than frying. No hot oil to deal with.
- Perfect for breakfast or dessert. Delicious with coffee, milk, or hot chocolate.
Jump to:
- Why You'll Love These Homemade Powdered Sugar Donuts
- What Are Powdered Sugar Donuts?
- Baked Donuts vs. Fried Donuts
- Tips for Perfect Baked Donuts
- How to Keep Powdered Sugar from Melting
- 🥣 Ingredients
- How To Make Powdered Donuts
- Frequently Asked Questions
- More Donut Recipes To Make
- Homemade Powdered Sugar Donuts
What Are Powdered Sugar Donuts?
Powdered sugar donuts are classic cake-style donuts coated in a generous layer of powdered sugar instead of a glaze. Unlike yeast donuts, cake donuts are leavened with baking powder and baking soda, and the delicate coating of powdered sugar gives every bite a sweet bakery-style finish. They're a bakery favorite because they're quick to make and delicious served fresh.
Baked Donuts vs. Fried Donuts
Baked donuts have a soft, cake-like texture, while fried donuts are richer with a crisp exterior. If you're looking for an easy homemade donut recipe that comes together quickly, baked donuts are a great choice. If you're craving crispy, old-fashioned fried donuts, be sure to try my Biscuit Dough Fried Donuts. They're golden, fluffy, and incredibly easy to make.
Tips for Perfect Baked Donuts
- Don't overmix the batter.
- Fill each cavity about ⅔ full.
- Don't overbake. Baked donuts cook quickly. Remove them from the oven as soon as a toothpick inserted into the center comes out clean to keep them soft and tender.
- Let the donuts cool for a few minutes before coating.
- Coat while slightly warm so the powdered sugar sticks well.
- Use a piping bag or zip-top bag for neat filling.
How to Keep Powdered Sugar from Melting
Powdered sugar naturally absorbs moisture from freshly baked donuts, so over time it will dissolve into the surface. For the prettiest presentation, coat the donuts while they're still slightly warm, then add another light dusting just before serving if needed.
🥣 Ingredients
- All-Purpose Flour: Flour provides the structure for these baked cake donuts while keeping the texture soft and tender. Measure it by spooning the flour into your measuring cup and leveling it off for the best results.
- Baking Powder & Baking Soda: These leavening agents help the donuts rise as they bake, creating a light, fluffy texture without the need for yeast.
- Salt: A small amount of salt balances the sweetness and enhances the flavor of the donuts.
- Ground Nutmeg: Don't skip the nutmeg! Even a small amount gives these donuts that classic bakery-style flavor people associate with old-fashioned powdered sugar donuts.
- Granulated Sugar: Sugar sweetens the batter while also helping the donuts bake up soft and tender.
- Eggs: Eggs provide structure, richness, and moisture while helping the donuts hold their shape.
- Milk: Milk adds moisture and creates a soft, cake-like crumb. I usually use 2% milk, but whole milk or your favorite variety will work as well.
- Melted Butter: Butter adds rich flavor and helps keep the donuts moist. You can substitute a neutral oil if needed, but butter gives the best homemade flavor.
- Vanilla Extract: Vanilla enhances all of the other flavors and gives the donuts a warm, classic bakery taste. Homemade vanilla extract works wonderfully if you have it!
- Powdered Sugar: Once the donuts have cooled slightly, they're generously coated in powdered sugar for that classic bakery finish. Coat the donuts while they're still slightly warm so the powdered sugar sticks well. If the coating absorbs into the donuts after a day, simply dust them again before serving.
See the recipe card for full information on ingredients and quantities.
How To Make Powdered Donuts
Step 1: Preheat the oven to 350 degrees. Lightly spray donut pans with nonstick cooking spray.
Step 2: Combine flour, baking powder, baking soda, salt, and nutmeg in a bowl. Set aside.
Step 3: Combine sugar, eggs, milk, vanilla extract, and melted butter in a separate bowl. Mix thoroughly.
Step 4: Add dry ingredients to wet ingredients and stir until just mixed — do not overmix the batter.
Step 5: Fill a gallon-sized plastic bag with donut batter. Cut a hole in one corner and gently squeeze the batter into each donut cavity.
Step 6: Bake donuts for 10-12 minutes or until a toothpick inserted comes out clean.
Step 7: Let donuts cool in the pan for 5-7 minutes, then transfer the donuts to a cooling rack.
Step 8: Pour powdered sugar into another gallon-sized plastic bag. Add a warm donut, then shake to cover the donut completely with powdered sugar. Coat the donuts while they're still slightly warm so the powdered sugar sticks evenly. Place the sugar-covered donut back onto the cooling rack. Repeat with remaining donuts.
Frequently Asked Questions
Yes. Freeze the baked donuts without the powdered sugar coating. Thaw at room temperature, then coat with fresh powdered sugar before serving.
Yes. Bake the donuts a day ahead and store them in an airtight container. Add fresh powdered sugar just before serving for the best appearance.
Yes. Reduce the baking time to 7-10 minutes.
If you don't have a donut pan, you can bake the batter as muffins. The texture will be similar, although they won't have the classic donut shape.
Powdered sugar naturally absorbs moisture from freshly baked donuts, so over time it will dissolve into the surface of the donuts. This is completely normal! For the prettiest presentation, coat the donuts while they're still slightly warm, then add a second light dusting of powdered sugar just before serving if needed. These donuts are best enjoyed the day they're made, when the powdered sugar coating is at its freshest.
I've had this set of donut pans for a few years and love them. You can bake a dozen donuts at a time and they bake up evenly every time.
Because of the moisture in the donuts, the powdered sugar will eventually soak into the donuts. You can toss them again in powdered sugar on day 2, but these are best eaten the day they are made. Store donuts in an airtight container with paper towels between each layer to keep them fresh.
This recipe makes 12 regular-sized donuts. You can also use this recipe to make mini donuts, reducing the bake time to 7-10 minutes.
Absolutely! This recipe doubles easily if you're baking for a crowd. Bake in batches if you only have one donut pan.
Looking for more bakery favorites? Browse my collection of homemade donuts, muffins, breads, and breakfast treats.
More Donut Recipes To Make
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Homemade Powdered Sugar Donuts
Ingredients
Donut Batter
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ⅔ cups granulated sugar
- 2 large eggs
- ¾ cups milk
- 1 teaspoon vanilla extract
- ⅓ cup melted butter
Topping
- 1 ¼ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Combine flour, baking powder, baking soda, salt, and nutmeg in a bowl. Set aside.
- Combine sugar, eggs, milk, vanilla extract, and melted butter in a separate bowl. Mix thoroughly.
- Add dry ingredients to wet ingredients and stir until just mixed----do not over-mix the batter.
- Lightly spray donut pans with nonstick cooking spray.
- Fill a gallon-sized plastic bag with donut batter. Cut a hole in one corner and gently squeeze the batter into each donut cavity.
- Bake donuts for 11-13 minutes or until a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5-7 minutes then transfer the donuts to a cooling rack.
- Pour powdered sugar into another gallon-sized plastic bag. Add a warm donut then shake to cover the donut completely with powdered sugar. Place the sugar-covered donut back onto the cooling rack. Repeat with remaining donuts.Allow donuts to cool completely.Note: If there are any areas that look bare (the powdered sugar may soak into the donuts due to moisture) you can sprinkle them with a little more powdered sugar.
Brandy says
Hi everyone! Brandy here, these donuts are legit! They taste and look like powdered donuts and are easy to make. I love that they are baked instead of fried. I hope you love them!