These Baked Powdered Sugar Doughnuts are a quick and easy classic!
I have a history with doughnuts. More specifically, I have a history with powdered sugar doughnuts. So I’ve always enjoyed waking up early…even as a kid. Don’t ask me why. It’s just in my blood, I guess. For some reason, my parents didn’t really enjoy the fact that I woke up at 5:15am on weekends. I can’t imagine why not. Maybe it had something to do with the fact that I would sneak downstairs and stare at them until they woke up. Oh, and I grew up in an old house in downtown Charleston, SC…which meant you couldn’t go up or down the wooden stairs without waking the dead. (That included waking up the ghosts who lived in the house with us…but that’s a story for another time.)
My parents were pretty wily folks, though. They weren’t going to let a 5-year old steal valuable hours of sleep. At first, my mom would leave several comics or a Hardy Boys book laying by my bed. That worked…for a while. Then it turned into leaving stacks of comic books or random toys at strategic intervals between my room and their room. That also worked…for a while. Then my mom pulled out the big guns. Doughnuts. On Friday night, she’d leave a bag of those mini-powdered sugar doughnuts sitting on the kitchen counter. I’d run right past their room, grab a doughnut (or 4) and sit down to watch Saturday morning cartoons. It was probably the best $0.89 they spent each week. (Hey, it was the early ’80s…stuff didn’t cost as much back then.)
Much to my wife’s chagrin, I really haven’t changed all that much since I was a kid. I still wake up way too early on the weekends. (For the record, I often wish I could sleep in…but once I’m awake, I can’t go back to sleep.) Now I lay in bed and play on my phone for a while. But then I get bored. When I get bored, I get fidgety. Pretty soon, my wife is going to learn the trick of leaving doughnuts on the kitchen counter. But only powdered sugar doughnuts. None of those jelly-filled things. I’d just as happily stay in bed before eating one of those.
I was rummaging around in the basement the other day, and I re-found my doughnut pan. That reminded me of powdered sugar doughnuts. So I decided to get in the kitchen and make up a batch. These bad boys were fun (and incredibly easy!) to make. I just slightly adapted my recipe for Gingerbread Doughnuts, and I was good to go. You could seriously whip up a batch of these for breakfast in no time. Or, if you’ve got little rugrats who like to wake up early, then you might want to whip up a batch of these the night before and then leave them on the counter. It worked for me!
Baked Powdered Sugar Doughnuts
For the doughnuts
- 1¼ cups cake flour
- ¾ cup granulated sugar
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¼ cup milk
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter melted
- 3 Tbsp heavy cream
- 1 cup powdered sugar for dusting baked doughnuts
- Preheat oven to 425°F. Lightly grease doughnut pan; set aside.
- In a medium bowl, add all of the dry ingredients (cake flour, granulated sugar, baking powder and salt). Stir until well mixed.
- In a separate bowl, whisk together the egg, milk, vanilla extract, melted butter and heavy cream.
- Add the liquid ingredients to the dry ingredients; stir until just mixed.
- Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
- Bake at 425°F for 12-14 minutes, or until doughnuts begin to turn golden brown on the edges.
- Let doughnuts cool in the pan.
- Place powdered sugar in paper bag. Once doughnuts have cooled, shake doughnuts (one at a time) in the bag with the powdered sugar until well coated. Tap off any excess powdered sugar. Repeat with remaining doughnuts. Serve immediately. (Note: If you plan on serving these doughnuts later, store them uncoated in an air-tight container. Shake them in powdered sugar just before serving.)