These Baked Powdered Sugar Doughnuts are a quick and easy classic!
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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
- 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.)