Why You’ll Love This Recipe

I adore this recipe because it’s a breeze to make and doesn’t require any special equipment beyond a donut pan. The batter comes together in minutes with just two bowls and a whisk, and the results are light, tender donuts coated in a sweet dusting of powdered sugar. I also love that they’re baked, not fried, so there’s no mess — just golden, fluffy donuts with that classic powdered sugar finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups (240 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon or nutmeg
2 large eggs, room temperature
⅓ cup (79 ml) neutral baking oil (like canola or vegetable)
2 teaspoons (10 ml) vanilla extract
⅔ cup (158 ml) milk, room temperature
1 cup (120 g) powdered sugar

Directions

I begin by preheating the oven to 350°F (177°C) and lightly greasing one or two six-cavity donut pans. If I want to make donut holes instead, I use a greased mini muffin pan.

In a large bowl, I whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon (or nutmeg) until everything is evenly combined. In another bowl, I whisk the eggs until lightly beaten, then add the oil, vanilla, and milk, whisking until smooth.

I pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter should be smooth but not overmixed — this keeps the donuts tender.

I transfer the batter into a piping bag (or a ziplock bag with the corner snipped off) and pipe it into each donut cavity, filling each one about three-quarters full.

I bake the donuts for 10–12 minutes, until they spring back lightly when touched. Then I let them cool in the pan for about 5 minutes before carefully transferring them to a wire rack.

While the donuts are still warm, I pour powdered sugar into a clean ziplock bag. I place one donut at a time into the bag, seal it, and shake gently until it’s fully coated. Then I set it back on the rack and repeat until all the donuts are perfectly dusted.

Servings and Timing

This recipe makes about 12 donuts. Prep time takes 10 minutes, baking time 10–12 minutes, and total time about 25 minutes including cooling.

Variations

I sometimes swap the cinnamon for nutmeg or pumpkin spice for a seasonal twist. To make powdered sugar donut holes, I bake the batter in a mini muffin pan for 8–10 minutes and coat them the same way. I’ve also added mini chocolate chips or a touch of lemon zest for a fun variation. If I’m craving extra sweetness, I dip the donuts twice in powdered sugar for a thicker coating.

Storage/Reheating

I store the donuts in an airtight container lined with paper towels at room temperature for up to 2 days. They taste best the same day since the powdered sugar tends to melt slightly over time. To refresh them, I recoat with a little extra powdered sugar before serving. I avoid refrigerating them because it can make the texture dense and the sugar dissolve faster.

FAQs

How do I keep the powdered sugar from melting?

I coat the donuts while they’re still slightly warm but not hot, and I store them in a dry, airtight container with paper towels to absorb moisture.

Can I make these donuts without a donut pan?

Yes, I can bake the batter in a mini muffin tin to make bite-sized donut holes.

Can I fry this batter instead of baking?

This recipe is designed for baking. The texture will be different if fried, so I recommend sticking to the oven method.

What’s the best oil to use?

A neutral oil like canola or vegetable works best since it won’t affect the flavor of the donuts.

Can I use buttermilk instead of milk?

Yes, I can use buttermilk for a slightly tangier flavor and extra tenderness.

Why are my donuts dense instead of fluffy?

They may have been overmixed or overbaked. I mix just until the ingredients are combined and bake only until they spring back when touched.

Can I use whole wheat flour?

I can replace half of the all-purpose flour with whole wheat for a slightly heartier texture, but they’ll be less light.

How long do these donuts stay fresh?

They’re best the same day but will keep for up to 2 days at room temperature if stored properly.

Can I add other spices?

Absolutely! A pinch of allspice or cardamom adds a wonderful depth of flavor.

Can I freeze these donuts?

Yes, I can freeze the uncoated donuts in an airtight container for up to 2 months. Once thawed, I toss them in fresh powdered sugar before serving.

Conclusion

I love making these Powdered Sugar Donuts for quick mornings or weekend baking sessions. They’re soft, fluffy, and dusted with just the right amount of sweetness. Since they come together so easily, they’re perfect for when I’m craving something homemade but don’t want to spend hours in the kitchen. Each bite reminds me of classic bakery donuts—light, tender, and utterly irresistible.