These powdered donuts are a healthier take on the classic snowball donuts! Ready in under 20 minutes, they are baked, not fried!
When I want to give a festive spin on the classic donuts, I love whipping up a batch of old fashioned powdered donuts. Often called snowball donuts or sugar donuts, they are perfect to serve during all my holiday events and parties.
I always used to fear making donuts, assuming that they’d require yeast and a big pot of oil to fry them in. Luckily, I soon realized that most donuts DON’T contain yeast and actually baked donuts taste just as good as their fried counterparts.
I’ve been meaning to share a foolproof and easy recipe for powdered donuts for quite some time now. One of my friends has a deep fryer and we wanted to try out this recipe fried and baked. After using her deep fryer, we can confirm the baked version is SO much better.
Now, these white powdered donuts may look incredibly fancy, but they are one of the most simple recipes you’ll never make. 5 simple ingredients and ready in under 15 minutes.
No eggs and no dairy is needed, but you’d never tell. The texture is super fluffy and cakey and covered in powdered sugar. they are sweet and delicious, and so much fun to eat.
I plan on serving them all throughout the holiday season, and I cannot wait to make a mess while eating them- the clean up is worth it!
How do you make powdered donuts?
- Self rising flour– Either traditional self rising flour or gluten free self rising flour can be used. I used the Dove Farm brand for the latter.
- Maple syrup– Provides sweetness to the donuts, and helps keep the center soft and fluffy.
- Coconut oil– Refined coconut oil, measured at a melted state.
- Milk of choice– Any milk can be used. I used a plant based milk, to keep the donuts vegan.
- Powdered sugar– To roll the donuts in once they are cooked! Keep these donuts healthier by using sugar free powdered sugar.
In a large mixing bowl, combine all your ingredients, except for the powdered sugar. Whisk it very well, until a smooth batter remains. Now, pour the batter into a ziplock bag and cut one corner off. Distribute the batter amongst a generously greased 12-count donut pan (or 2 6-count ones). Bake the donuts for 12-15 minutes, or until the tops lightly bounce back when touched.
Once the donuts have cooled down, dip them completely in the powdered sugar, to cover them.
Can I make mini powdered donuts?
Yes, you can make this recipe as mini sugar donuts instead.
Simply grease a mini donut pan and reduce the bake time to 8-10 minutes. Let the mini donuts cool in the pan completely, before dipping in the powdered sugar.
Tips for the perfect donut
- Make sure you grease your donut pan very thoroughly. This ensures there is no risk of the donuts sticking to it. Alternatively, if you have a silicone donut pan, use that instead.
- Pour the batter into a ziplock bag and cut off one end of it. Squeeze out the batter from it, to make transferring the batter into the donut pan seamless.
- Avoid overbaking the donuts as they continue to cook as they are cooling down.
- If you’d like to ensure the powdered sugar sticks on the donuts, lightly brush the exterior with some melted vegan butter or cooking spray.
Can I make keto powdered donuts?
How do you store donuts?
- To store: Leftover donuts can be stored at room temperature, covered, for up to 3 days. If you’d like to keep them longer, store them in the refrigerator for up to 7 days.
- To freeze: Place donuts in a ziplock bag and store in the freezer for up to 6 months.
More donut recipes to try
Powdered Donuts (Baked!)
- Preheat the oven to 180C/350F. Grease a 12-count muffin pan generously and set aside.
- In a large mixing bowl, combine all your ingredients, except for the powdered sugar. Once combined, transfer into a ziplock bag.
- Cut one corner of the bag and squeeze out the batter into the greased pan. Bake the donuts for 12-15 minutes, until they bounce back when touched.
- Remove the donuts from the oven and let them cool completely, before dipping in the powdered sugar.