Eggless Old Fashioned Powdered Sugar Donuts

These EgglessOld Fashioned Powdered Sugar Donuts are soft, slightly dense, and oh-so-delicious. They’re ridiculous easy to make with just afew of pantry staples. Plus, you can wnjoy all the indulgence of donutswithout the guilt of deep-frying.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings donuts

Calories 325kcal

Author Oriana Romero

Equipment

Ingredients

1 cup (140 g) all purpose flour
1/3 cup + 1 tablespoon (75 g) granulated sugar
1 teaspoon (4 g) baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon salt
1/3 cup + 3 teaspoons (90 ml) buttermilk (see notes for substitute)
3 tablespoons (45 ml) evaporated milk
1 tablespoon (15 ml) oil

For Coating:

4 tablespoons (56 g) unsalted butter, melted
1 cup (120 g) powdered sugar (use more if desired)

Instructions

Preheat your oven to 350º F (180º C). Grease 6-donut donut pan with baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
In a glass measuring cup, mix buttermilk, evaporated milk and oil; whisk with a fork to combine.
Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.
Add the batter to a large piping bag and pipe the donuts into the donut pan cavities only about 1/2 to 2/3 full.
Bake for about 10 -12 minutes, or until the donuts are just golden brown.
Cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely.
Lightly dunk the donuts (they can still be warm at this point) in the melted butter. And then submerge in the confectioners’ sugar to coat the surface generously. Set on cooling rack.
Tip: If you want your donut heavily covered with powdered sugar, dip once, let then cool down a little and then dip them for a second time.

Notes

Store: These donuts taste best eaten on the same day. Cover leftover donuts and store at room temperature for up to 1 -2 days or in the refrigerator for up to 1 week.

Freeze: It’s best to freeze the donuts before coating them with butter and confectioners’ sugar. After cooling completely, place the donuts in a freezer-friendly container and freeze for up to 2 months. Thaw at room temperature before coating.

Buttermilk: If you don't have buttermilk, you can mix 1/3 cup (80 ml) of milk + 2 teaspoons (10 ml) of vinegar. Let it rest for 5 minutes, and then use it instead.

Evaporated Milk: If you don’t have evaporated milk on hand or prefer to use an alternative, you can use an equal amount of regular milk as a substitute. Keep in mind that evaporated milk has a slightly thicker consistency and creamier taste compared to regular milk, so your final result may vary slightly in texture and flavor.

Recipe Tips:

Don't overmix the batter: Mix until just combined to avoid tough, dense donuts.
Use a piping bag or ziplock bag: To neatly pipe the batter into the donut molds for uniform shapes.
Use the Right Pan: Invest in a good-quality donut pan. These pans have molds specifically shaped for donuts, ensuring that they bake evenly and maintain their classic shape. This is my favorite donut pan. I like it because it is big and deep, which produces better-shaped and bigger-baked donuts.
Prep the Pan: Even though most donut pans are non-stick, it's always a good idea to grease them lightly with baking spray to prevent the donuts from sticking.
Avoid filling the donut pan more than halfway to two-thirds full to prevent the donuts from lacking a hole in the center and roundness.
Keep an Eye on the Oven: Baked donuts can go from golden brown to overdone in a matter of minutes, so keep a close watch on them as they bake. They're typically done when they spring back lightly to the touch or a toothpick inserted into the center comes out clean.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Buttermilk: Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes to thicken.
Butter: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Evaporated milk: You can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam but do not bring it to a boil.

Variations & Additions:

Drizzle melted chocolate over the cooled donuts for a chocolatey twist.
Add a dash of vanilla extract for extra flavor for extra flavor.
Add chopped nuts to the batter for a fun twist.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition