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Mini Powdered Sugar Donuts in a pile surrounded by powdered sugar.
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Mini Powdered Sugar Donuts

A recipe for Mini Powdered Sugar Donuts! These cake-based doughnuts are fried until golden and coated in copious amounts of powdered sugar.
Course Breakfast
Cuisine N/A
Keyword donut, doughnut, fried, powdered sugar
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 45 minutes
Servings 28 Mini Donuts

Ingredients

For the dough:

  • 300 grams (2 1/2 cups) cake flour
  • 6 grams (1 1/2 teaspoons) baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 56 grams (1/4 cup) unsalted butter room temperature
  • 150 grams (3/4 cup) granulated sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla bean paste
  • 170 grams (3/4 cup) sour cream room temperature

For frying the donuts:

  • 48-64 ounces (1 1/2-2 quarts) vegetable oil

For the coating:

  • 227 grams (2 cups) confectioners' sugar

Instructions

To make the dough:

  • In a large bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 to 3 minutes until light and fluffy.
  • Mix in the egg and vanilla until fully combined.
  • Scrape down the bowl and add half of the dry ingredients. Mix on low speed until barely combined, then mix in the sour cream.
  • Add the rest of the dry ingredients, and mix until just combined.
  • Cover the bowl and place it in the fridge to chill for at least 1 hour or overnight.

To fry the donuts:

  • Just before rolling out the dough, fill a Dutch oven or heavy-bottomed pot with enough vegetable oil to cover 2 inches (5 centimeters). Heat the oil over low-medium heat and bring it to 350˚F (180˚C).
  • Place a wire rack over a paper towel-lined baking sheet.
  • On a separate baking sheet, cut out twenty-eight 3-inch (8-centimeter) parchment squares for the donuts.
  • Roll the dough out between two pieces of well-floured parchment paper to 1/2 inch (1.3 centimeters) in thickness.
  • Brush away any excess flour.
  • Use well-floured 2 1/4-inch (6-centimeter) and 1/2-inch (1.3-centimeter) round cutters to cut out as many donuts as possible and place each on a parchment square. Reroll the dough and cut out more donuts as needed.
  • Use the parchment squares to gently lower two to three donuts into the hot oil.
  • Fry the donuts for 2 minutes on the first side, then flip over and fry for 2 minutes until golden.
  • Transfer the donuts to the wire rack to cool completely.
  • Wait a couple minutes for the oil to come back up to 350˚F (180˚C), then continue frying the donuts.

To coat:

  • Once the donuts have cooled completely, quickly toss each of them in confectioners' sugar.
  • Be careful not to handle them too much or the confectioners' sugar will melt.