Powdered sugar mini donuts are delicious and surprisingly quick to make! Their miniature size means there's no need to worry about eating too many – though I can’t guarantee that won’t happen when making this easy recipe.
Rather than waiting in line for the county fair's deep-fried treats, you can now whip up these mini donuts fresh whenever you crave them!
Why You Will Love This Recipe
Not only do these mini donuts taste delicious, but they're quick to make; it takes under 30 minutes start-to-finish!
These tantalizingly sweet fried donuts are an irresistible confection that will have kids and adults alike digging into them with enthusiasm!
PRO TIP: You can also bake these mini donuts recipe by using my alternate baking method below also!
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Ingredients
The ingredients will be the same for the fried mini donuts or if you opt to use the Wilton mini donut pan and bake them. The only difference is the amount of buttermilk.
Alternate Baked Donut Method: When preparing the donut dough, increase the buttermilk to 1 cup, instead of ¼ cup.
Spoon the thick batter into a prepared Wilton mini donut pan and bake at 400 F for 15 to 20 minutes, or until springy to the touch. Tip out, cool and ice, or shake with cinnamon sugar or skip to directions below for rolling in powdered sugar.
- Butter - melted.
- Granulated Sugar
- Eggs
- Vanilla extract
- Buttermilk - See the Substitution section if you don't have any.
- Flour - regular All Purpose flour.
- Baking Powder
- Baking Soda
- Salt
- Vegetable oil - or shortening for frying. See our Alternate Baking recipe version if you prefer to bake instead of fry these mini donuts.
- Powdered sugar - for rolling.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make These Mini Donuts
Read on as I walk you through how to make this delightful powdered sugar mini donut recipe with either my fried donuts or baked donuts instructions!
- Prepare the frying oil by adding some neutral tasting vegetable oil (or shortening) to a 2 or 3 quart saucepan 2" deep. Amount will vary depending on the pot you choose. Heat on medium high until it reaches 350 - 365 F.
Make the Donut Dough
- Combine the sugar, melted butter, eggs, and vanilla in a medium sized bowl. Whisk or use a hand mixer to mix until all ingredients become a light yellow shade, about 2 - 3 minutes.
- Whisk the dry ingredients together so that they are evenly combined, add half the flour mixture to the wet ingredients. Use a spatula and mix the dry and wet ingredients, scraping the bowl sides down.
- Add the buttermilk and the remaining flour mixture to make a ragged dough ball.
Roll Out the Dough
- Place the ball of dough on a rolling mat or large piece of parchment paper that has been lightly floured.
Cut Out Mini Donuts
- Roll dough into a disc ¾" thick. Cut out 2" circles with a round cookie cutter.
Create Donut Centers
- Use a skewer or chop stick to make a small ¼" to ½" round opening in the middle of each mini donut circle. Don't worry if the hole is not perfect, the dough rises during frying and it won't be perfect even if you used a circle cutter.
Fry the Donuts
- Check the oil temperature, when it is between 350 F and 365 F, drop one or two into the hot oil, and slowly add one or two more. Flip the donuts once the rise and float on top and are a golden brown. Calculate 2-3 minutes per side.
PRO TIP: Don't over crowd in the hot oil. Keep it to 3 to 4 donuts at a time, even if there is more space. This will keep your oil temperature steady, and prevent oil soggy donuts.
Alternate Baked Donuts Method:
- When preparing the donut dough, increase the buttermilk to 1 cup, instead of ¼ cup.
- Spoon the thick batter into a prepared Wilton mini donut pan and bake at 400 F for 15 to 20 minutes, or until springy to the touch.
- Tip out, cool and ice, or shake with cinnamon sugar or skip to directions below for rolling in powdered sugar.
Cool the Mini Donuts
- When your donuts turn that lovely golden brown on both sides, lift them up with slotted spoon or wire lifter. Place on some paper towels to let excess oil be absorbed while the donuts cool.
Roll in Powdered Sugar
- Roll in powdered sugar when the mini donuts are just slightly warm to touch. After the first roll, roll each of them a second time in powdered sugar. The second powdered sugar roll is the one that will have them looking just like copycat Little Debbie Mini Donuts!
Serving Suggestions
Enjoy these fried mini donuts while still fresh and with a hint of warmth. They are divine with a cup of tea or hot coffee. Love donuts? Then be sure to see our Fat Tuesday Paczki Donuts also!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
No buttermilk? No problem! You can use 1 cup of whole milk and 1 ½ tablespoons of lemon juice instead. In a real pinch, you can use vinegar instead of the lemon juice also. This creates the 'acidic' balance that buttermilk has for baking or leavening purposes.
Variations
Love donuts? Here are a few variations on this fried mini donuts recipe!
- Chocolate Mini Donuts - Melt some melting chocolate or semi sweet chocolate chips. Once the donuts have cooled, dip one half of the donuts in the melted chocolate and set to firm up, then dip the other side. Or use a Wilton candy dipping fork, and simply submerge each mini donut in the melted chocolate.
- Cinnamon Sugar Mini Donuts - Instead of rolling in powdered sugar, make cinnamon sugar mini donuts! Prepare 1 cup granulated or brown sugar with 2 teaspoons of Ceylon Cinnamon (it's sweeter than the cassia sold as Saigon Cinnamon), and shake the cooled donuts twice to coat them well.
- Coconut Crunch Mini Donuts - Put some sweetened, shredded coconut in a mini food processor with a tablespoon of powdered sugar and ¼ teaspoon of vanilla. Pulse until crumbly. Roll your warm mini donuts in this mixture.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are a few tools to help make this fried mini donuts recipe.
- Mini Deep Fryer
- Dough Rolling Mat
- Circle Cookie Cutter, 2"
- Wilton Mini Donut Pan - 20 count (for Baking Variation in the FAQ section of this post)
Storage
Store these fried mini donuts in an airtight container in a single layer separated with wax paper, at room temperature. They will be fresh for about 3 days. Just like any bakery donuts though, they are always the best when first made.
Tips for Success
- Only fry three to four donuts at a time so the oil heat does not plummet. Oil that is too cool allows the donut dough to soak oil like a sponge.
- Optimal oil heat range is 350 to 365 F.
- Use a skewer to make the mini donut hole centers. It's easier than trying to make ½" cutouts!
Frequently Asked Questions
Yes, once completely cool store in a freezer safe plastic container. Separate layers with wax paper. Freeze up to 3 months.
Yes, of course. I have a nice mini fryer listed in the equipment section also. I like them because it is easier to regulate heat, and it's especially worth it if doubling or tripling this mini donut recipe!
Your oil needed to be hotter. When too cool, the oil just soaks into the donut cake like a sponge.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Powdered Sugar Mini Donuts
Equipment
- Wilton Mini Donut Pan for those preferring baked mini donuts instead of fried mini donuts.
Ingredients
- ½ cup sugar white granulated
- 2 tablespoon butter melted
- 3 eggs room temperature
- 1½ teaspoon vanilla extract
- 3 cup Flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup powdered sugar more as needed.
For Frying
- 4 cups vegetable oil or shortening, as needed for size of pot or fryer
Instructions
For Fried Mini Donuts
- Prepare the frying oil by adding some neutral tasting vegetable oil (or shortening) to a 2 or 3 quart saucepan 2" deep. Amount will vary depending on the pot you choose. Heat on medium high until it reaches 350 - 365 F.4 cups vegetable oil
- Combine the sugar, melted butter, eggs, and vanilla in a medium sized bowl. Whisk or use a hand mixer to mix until all ingredients become a light yellow shade, about 2 - 3 minutes½ cup sugar, 2 tablespoon butter, 3 eggs, 1½ teaspoon vanilla extract
- Whisk the dry ingredients together so that they are evenly combined, add half the flour mixture to the wet ingredients. Use a spatula and mix the dry and wet ingredients, scraping the bowl sides down.3 cup Flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup buttermilk
- Add the buttermilk and the remaining flour mixture to make a ragged dough ball.
- Place the ball of dough on a rolling mat or large piece of parchment paper that has been lightly floured. Roll dough into a disc ¾" thick. Cut out 2" circles with a round cookie cutter.
- Use a skewer or chop stick to make a small ¼" to ½" round opening in the middle of each mini donut circle. Don't worry if the hole is not perfect, the dough rises during frying and it won't be perfect even if you used a circle cutter.
- Check the oil temperature, when it is between 350 F and 365 F, drop one or two into the hot oil, and slowly add one or two more. Flip the donuts once the rise and float on top and are a golden brown. Calculate 2-3 minutes per side.
- When your donuts turn that lovely golden brown on both sides, lift them up with slotted spoon or wire lifter. Place on some paper towels to let excess oil be absorbed while the donuts cool.
- Roll in powdered sugar when the mini donuts are just slightly warm to touch. After the first roll, roll each of them a second time in powdered sugar. The second powdered sugar roll is the one that will have them looking just like copycat Little Debbie Mini Donuts!1 cup powdered sugar
Alternate Baked Mini Donuts Method:
- When preparing the donut dough, increase the buttermilk to 1 cup, instead of ¼ cup. Spoon the thick batter into a non stick spray prepared Wilton mini donut pan and bake at 400 F for 15 to 20 minutes, or until springy to the touch. Tip out, cool and ice, or shake with cinnamon sugar or skip to directions below for rolling in powdered sugar.
Notes
- Only fry three to four donuts at a time so the oil heat does not plummet. Oil that is too cool allows the donut dough to soak oil like a sponge.
- Optimal oil heat range is 350 to 365 F.
- Use a skewer to make the mini donut hole centers. It's easier than trying to make ½" cutouts!
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