Powdered Sugar Donuts

A bitten gluten free powdered sugar donut revealing its soft baked crumb interior.

5 from 1 vote

These Powdered Sugar Donuts are light and fluffy baked donuts, with a little spice, and coated in powdered sugar! They're addicting and so simple to make, no mixer is needed! They take less than an hour from start to finish and no need to wait for them to cool completely before coating in sugar! Best yet, these powdered donuts are gluten free, nut fee, eggless and can easily be made dairy free (vegan) with a few tweaks!

Prep Time10

Cook Time20

Cool Time5

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: donuts

Calories: 197kcal

Author: Lee

Ingredients

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1.5 cups granulated sugar
2 teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
1.5 cups milk
2 tablespoons unsalted butter or vegan baking stick, melted and cooled
2 teaspoons pure vanilla extract
¾ cup confectioners' sugar , for coating

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pan wells with vegetable oil. Set aside.
In a large bowl, whisk together the 2 cups multipurpose gluten free flour, the 1.5 cups granulated sugar, 2 teaspoons baking powder, ¾ teaspoon ground cinnamon and ½ teaspoon kosher salt. Set aside.
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 11 second increments until melted. Set aside to cool.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk together the 1 ½ cups milk, cornstarch water and 2 teaspoons pure vanilla extract until combined.
While whisking, slowly pour the cooled melted butter a little at a time into the other liquid ingredients.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will create large chunks. If there are tiny little chunks, that's ok.
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Put all the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill to almost the top of each well.
You can also spoon the batter into the donut pans.
Smooth the batter with a tiny knife or the back of a small spoon.
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
Note: If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan.
Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
After 5 minutes, immediately coat the donuts (one at a time) in the ¾ cup powered sugar.
You must do this with warm donuts, otherwise the sugar won't stick.
Place each finished donut on a cooling rack with the baking sheet underneath (to prevent a big mess). Enjoy!

Video

Notes

For Vegan: Use a gluten free flour free from dairy, vegan sugar, vegan baking sticks instead of butter and use a non-dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and 1 ¼ cups of milk.

Storing: Once the donuts have cooled, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the powdered sugar as much. Keep at room temperature for up to 2 days.

Freezing: Once the donuts have cooled completely, individually wrap them each in aluminum foil and the pop in a zip top bag. Freeze for up to 30 days. To defrost, place wrapped donuts at room temperature until soft. About 2 hours.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition