Powdered Sugar Donuts
This recipe for Mini Powdered Sugar Donuts is tender, fluffy, and moist (no dry crumbly texture here!). Absolutely coated in powdered sugar, you’re going to love this elevated take on the gas station fave.
Servings: 56 mini donuts
Ingredients
- 1/4 cup salted butter, melted
- 3 tbsp canola oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp corn syrup
- 1 egg
- 1/4 cup sour cream
- 1/3 cup milk
- 2 tsp vanilla
- 1 3/4 cups flour
- 2 tbsp corn starch
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Spray a mini donut pan with nonstick spray and set aside.
- In a bowl, whisk together the melted butter, oil, brown sugar, granulated sugar, and corn syrup.1/4 cup salted butter, melted, 3 tbsp canola oil, 1/4 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp corn syrup
- Whisk in the egg and then the sour cream until smooth.1 egg, 1/4 cup sour cream
- Add the milk and vanilla, mixing until combined.1/3 cup milk, 2 tsp vanilla
- Add the remaining dry ingredients to the bowl and whisk and then stir until a thick batter is reached.1 3/4 cups flour, 2 tbsp corn starch, 1 1/4 tsp baking powder, 1/2 tsp salt, 1/8 tsp nutmeg
- Transfer the batter to a piping bag or a gallon zip top bag with the corner snipped.
- Pipe the batter into the prepared mini donut pan, filling each cavity approximately ½ full.
- Bake at 350°F (180°C) for 4-5 minutes or until the donuts have risen and feel soft but firm when tapped.
- Immediately flip the pan over to remove the donuts from the pan. Repeat with remaining batter, if needed.
- While the donuts are still warm, coat each donut with powdered sugar. I recommend dumping the powdered sugar into a ziptop bag with a few donuts at a time and shaking until they are completely coated.2 cups powdered sugar
- Allow the donuts to cool at room temperature.
- Store in an airtight container for up to 2 days. Enjoy!
