We have talked about my love of donuts, my obsession with mini foods, and my affinity towards brunch, so seeing a mini, brunch-worthy donut recipe probably comes as no surprise to you. How easy it is to make these utterly addictive little bites might shock you, though. Five minutes of prep, ten minutes of baking, five minutes of rolling in powdered sugar, and probably five minutes of popping as many in your mouth as you can before other people catch on and you have to share.
If you’re thinking that powdered sugar donuts are dry or cakey or just generally blah, think again. I remember eating mini powdered sugar donuts from the grocery store and just wishing they were more satisfying. They were so cute they just had to taste good! But…they really didn’t. They crumbled everywhere and you were left covered in stale powdered sugar and sadness. Okay, maybe that’s a little dramatic. But I promise you, while you might end up a little covered in powdered sugar from these donut holes, you will enjoy every minute of it. (Being covered in sugar is sort of my happy place.)
The donut holes are soft and fluffy. The nutmeg and cinnamon in the batter give it such a classic donut taste, without overpowering the powdered sugar.
One of my biggest goals in life is to host brunch parties all the time. I want all my friends to come over every Sunday morning and eat breakfast foods and drink mimosas and tell me how adorable it is that I’m serving donut holes in juice glasses. If that sounds like something you’d also be interested in, then come on down to North Carolina and let’s hang out.
If you’re not hosting a brunch party, then I think these would also be the perfect treat for a morning meeting in the office. Show your arch-nemesis from the cubicle next-door who’s boss by bringing a homemade treat that everyone in your office can enjoy, regardless of any gluten intolerance. Just keep in mind that these are best served the day you make them. So either wake up a tad early that morning, or bake them just before you go to bed the night before. Everyone will love you.
Happy mini, brunchy, sugary donut day!
Gluten Free Powdered Sugar Donut Holes
Prep: 5 min Bake: 10 min Makes: 24 donut holes
¼ cup butter, melted
2 tsp vanilla
½ cup milk (I used unsweetened vanilla almond milk.)
1 ¼ cups all purpose gluten free flour (I used Cup4Cup.)
½ cup sugar
1 ¼ tsp baking powder
¼ tsp cinnamon
¼ tsp nutmeg
¼ cup melted butter
¾ cup powdered sugar
1. Preheat oven to 400 degrees. Grease a mini muffin pan.
2. Whisk all dry ingredients together (GF flour – nutmeg.) Whisk all wet ingredients together (melted butter – milk.)
3. Pour wet ingredients into dry ingredients and whisk well to combine.
4. Spoon batter into tin, filling ⅔ full.
5. Bake 10-12 minutes until edges are just starting to brown and centers are set.
6. Remove from oven and allow to cool for 5 minutes.
7. For coating: In a small bowl, melt butter. In another bowl, pour powdered sugar. Dunk the donut holes in the butter, coating well. Remove and place into the powdered sugar bowl and coat very well.
8. Place covered donut holes on wire rack to finish cooling.
Best eaten the same day, but will keep for several days in an airtight container. Serve warm or cool.