Flour, eggs, milk, vanilla, baking powder, and—of course—powdered sugar. These Powdered Sugar Donuts are soft, sweet, and baked in your own cozy kitchen. No oil splatter. No regrets.

Okay. So I wasn’t even supposed to be baking that day. I’d had one of those mornings—you know, the kind where the coffee machine decides to leak everywhere, you stub your toe on the recycling bin, and your inbox feels like it’s out to get you personally. Sound familiar?

I was halfway to just giving up and ordering something sad when I remembered the donut pan I bought during one of those “I’m gonna be a baking person now” phases. Still had the sticker on it. Naturally. And I thought, “Why not try making powdered sugar donuts? It’s either that or doom-scroll Twitter again.”

this recipe

And holy wow, I did not expect them to turn out that good. I pulled them from the oven and they looked… decent. But after I tossed them in powdered sugar and took the first bite? That warm, cakey inside, and that soft snow-like sugar outside? Instant comfort. Like a hug you can eat.

Now? These homemade powdered sugar donuts are kinda my go-to for those “let’s reset this day” moments. They’re quick. They’re nostalgic. And they remind me that even if everything’s a bit of a mess, I can still make something simple and sweet.

Why You’ll Love This Powdered Sugar Donuts Recipe?

Let me be honest—there’s nothing revolutionary here. But sometimes that’s the point, right? It’s comfort food. And these donuts? They deliver on that, without being fussy.

• They’re baked, not fried. Which is a game-changer when you’re not in the mood to wrangle hot oil or smell like a deep fryer for three hours.

• Texture? Cakey, soft, with just a whisper of nutmeg. Nothing too bold. Just that warm donut-shop vibe.

• They take 30 minutes, start to finish. Which is basically the same amount of time it takes me to rewatch a Friends episode I’ve already seen five times.

• And of course—that powdered sugar. It gets everywhere. I’m still finding it in my keyboard. But you won’t hear me complain.

These donuts aren’t perfect. They’re slightly uneven sometimes. One might come out more golden than the others. But that’s kind of the magic. They feel homemade because they are.

Ingredient Notes:

Let’s keep this simple. Nothing fancy, just the basics:

• Flour (2 cups) – All-purpose is fine. If you’re the kind of person who has cake flour around, I’m impressed.

• Nutmeg (½ tsp) – This adds that bakery flavor. I forgot it once, and yeah, it was… fine. But not the same.

• Sugar (½ cup) – Granulated, for the batter. The sweet but subtle type.

• Baking Powder (2 tsp) – Makes them rise and stay light.

• Salt (1 tsp) – Don’t skip it. Even sweet things need salt. Life lesson there, honestly.

• Milk (½ cup + 2 tbsp) – I use whole milk. But one time I used almond milk and honestly, it still worked.

• Eggs (2) – Large ones. Room temp if you remember. If not, don’t worry. I rarely do.

• Vanilla (1 tsp) – Use the good stuff if you’ve got it. If not? Still gonna taste great.

• Vegetable Oil (¼ cup + 2 tbsp) – Keeps things moist. I’ve subbed in melted butter before and it worked too.

• Powdered Sugar (1 cup) – This is where the “magic dusting” happens. Don’t hold back.

How To Make Powdered Sugar Donuts?

If you’ve got a bowl and a spoon, you’re already halfway there. Here’s how I do it:

Step 1: Preheat and prep the pan.
350°F. Donut pan sprayed generously. I once forgot the spray and had to pry the donuts out with a fork. Still tasty, but… not ideal.

Step 2: Dry ingredients in one bowl.
Whisk together the flour, nutmeg, sugar, baking powder, and salt. Give it a little sniff—nutmeg smells like cozy mornings, doesn’t it?

Step 3: Wet ingredients in another.
Mix the milk, eggs, vanilla, and oil. Sometimes I hum a little tune while whisking. It helps.

Step 4: Combine.
Add the wet into the dry. Gently. Stir until just combined. A few lumps? Totally fine. Overmixing makes the donuts dense. We want fluffy, not hockey pucks.

Step 5: Fill your pan.
Spoon the batter into a zip-top bag, snip the corner, and pipe it into the donut wells. They should be half full. Unless you want muffins. (Which, I mean… still good.)

Step 6: Bake for 10–11 minutes.
Keep an eye on them—oven personalities vary. Mine runs a little hot, kind of like my aunt at Thanksgiving.

Step 7: Cool slightly, then sugar ‘em up.
Let them sit in the pan for about 10 minutes, then toss them gently in powdered sugar while still warm. Pro tip: do this in a paper bag and shake. It’s like grown-up arts and crafts, but edible.

Storage Options:

• Room temp: Airtight container. They’re best the same day, but still decent for up to 2 days.

• Fridge: Eh. They dry out. Not worth it.

• Freezer: Totally works—just don’t sugar them until after you thaw and reheat. Otherwise, the sugar melts into a sad little glaze.

Variations and Substitutions:

• Cinnamon sugar instead of powdered? Yes. Try it.

• Lemon zest in the batter? Fresh, bright, delicious.

• No nutmeg? Use cinnamon, or skip it. Not the end of the world.

• Dairy-free version? Almond or oat milk works. I used oat once and didn’t even notice.

• No donut pan? Muffin tin. Just roll with it.

What to Serve with Powdered Sugar Donuts?

You already know the answer is coffee. But also:

• Hot cocoa – Especially in winter. Add a dash of cinnamon and thank me later.

• Espresso or lattes – Fancy donut, fancy coffee. You’re thriving.

• Fruit salad – For… balance. Kinda.

• Sunday mornings, cozy socks, and your favorite playlist. Trust me on this.

Frequently Asked Questions:

Can I make these ahead?
Yes—but wait to sugar them until just before serving.

Can I double the recipe?
Absolutely. I did it for brunch once. Big hit. Just pace yourself or you’ll end up eating six before the guests arrive.

Do I need a donut pan?
Not really. You can spoon the batter into mini muffin pans and call them “donut holes.” It’s all good.

Look, I don’t pretend to be a professional baker. Half the time I forget where I put my measuring spoons. But these Powdered Sugar Donuts? They’re forgiving. They’re warm. They’re simple. And in a world that can feel like a lot, they remind me that happiness can be soft, round, and dusted in sugar.

So if your day’s been weird, or great, or somewhere in between—bake a batch. Share them. Or don’t. Eat two, save one, and definitely lick the sugar off your fingers.

If you make them, let me know how it went. Did you add cinnamon? Dip them in chocolate? Eat one standing over the sink like I do? I wanna hear it all. Let’s swap stories. Let’s bake more joy.

Wanna share your donut pics? Ask a question? Rant about powdered sugar chaos? I’m here for it. Let’s talk donuts.

Keep the Flavor Coming – Try These:

Delicious One Pot Mushroom Chicken and Rice – An Easy Dinner Recipe!

The Best Pecan Pie Recipe

Ham and Cheese Bites

Homemade Powdered Sugar Donuts

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Imagine sinking your teeth into a homemade Powdered Sugar Donut. Savoring each warm mouthful. As it dissolves with a delightful sweetness. That lingers on your palate. This recipe goes beyond instructions. And ingredients. It's a trip down memory lane. To cozy childhood kitchens. Brimming with the scent of baking. And joyous laughter. Every donut. Coated in a dusting of sugar. Embodies the pure happiness. Found in homemade delicacies. Handcrafted with care. These treats are not only food. They're like edible embraces. That brings moments of pure happiness with every nibble. Whether enjoyed in the mornings. Occasions or as a sweet conclusion to a meal.

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12 Servings

Ingredients

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• 240 grams 2 c all-purpose flour
• 1/2 teaspoon ground nutmeg
• 120 grams 1/2 c granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 150 ml 1/2 c + 2 tablespoons milk, whole recommended
• 2 large eggs
• 1 teaspoon vanilla extract
• 90 ml 1/4 c + 2 tablespoons vegetable oil
• 120 grams 1 c powdered sugar

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Instructions

 

1. Let's get started by preheating your oven to 350°F (175°C). And generously grease a donut pan with stick spray.
2. For the dry ingredients. Whisk together 2 cups of flour 1/2 teaspoon of nutmeg 1/2 cup of sugar 2 teaspoons of baking powder and 1 teaspoon of salt in a bowl.
3. In a bowl beat together 1/2 cup plus 2 tablespoons of milk, 2 eggs, 1 teaspoon of vanilla extract, and 1/4 cup plus 2 tablespoons of oil for the wet ingredients.
4. Combine the wet ingredients with the dry ones. And gently stir. Until just mixed. Be careful not to overmix the batter.
5. Transfer the batter into a piping bag or a ziplock bag. With a corner snipped off. And pipe it into each donut well until they are half full.
6. Bake in the oven for around 10 to 11 minutes. Or until a toothpick inserted comes out clean. Allow them to cool in the pan for 10 minutes before tapping them out.
7. While the donuts are still warm. Coat each one by tossing them in a bag with sugar. If necessary. You can lightly brush them with melted butter to help the sugar adhere.
8. Indulge in these baked Homemade Powdered Sugar Donuts!

Notes

Transforming these Homemade Powdered Sugar Donuts into a gluten-free treat. That everyone can enjoy is easy. Just switch out the all-purpose flour for your preferred gluten-free flour blend. Make sure to choose a blend. That can be used as a 1:1 substitute. To keep your donuts light. And tasty like the recipe. Also, remember to check that your baking powder and vanilla extract are gluten-free. As some brands might have hidden gluten. Making this adjustment. Let everyone savor. The comforting pleasure of homemade donuts without any concerns.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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