Powdered Sugar Mini Donuts

5 from 3 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Desserts

Cuisine: American

Servings: mini donuts

Calories: 193kcal

Author: Kelly Bloom

Equipment

Mini Deep Fryer
Rolling Mat for Dough
Circle Cookie Cutter, 2"
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

US Customary - Metric

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 minutes
½ 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!

Nutrition