Snowball Donuts

I live in the same area as you and yeah, I’m over the snow/cold. But these donuts!!!!! They look JUST like the ones we got as kids. Oh man these could be addictive.

Oh my these look amazingly delish! My daughter would love to make these. These are a definite must-do!

Snow would make me do it too. And sometimes snow is a good thing.

No snow days. And as I’m on crutches- I’m very glad about that though! I might have to have a snow ball donut day tho!

Hah! We have had 8 FEET of snow so far in the Boston area…in a matter of 4 weeks..so ya got a couple days off from work,unfortunately (unpaid) just longing for day without shoveling!
These donuts look good!

Mmmm these look delicious! I will have to try them out sometime. I love donuts but I’ve never made my own, thank you : )

Kathryn
nimblenote.blogspot.com

Hi, these doughnuts look delish – I seriously could eat 4 or 5 now dunked in thick hot chocolate with whipped cream, marshmallows – the whole sh-bang! Thanku for posting this recipe. I’m in Southern England and we have no snow:( it doesn’t feel like winter until we’ve had enough snow to build a snowman and go sledging. Snow always makes the world look pretty, just like your doughnuts. Such a yummy treat that I’m going to have to try these out! As you’re working from home, if you get another dumping of snow, take some time off to play! Then invite everyone round for Doughnuts & hot choccy after (- if that’s ok with you, I’m not trying to tell you what to do, just encouraging you to have some fun!!). Sammie

There is no better way to spend a day than a baking sesh! Hope you’re staying warm 🙂
http://www.youtube.com/sparklesandsuch26

Oh my god, these look just like the real thing! I must have them.

My neighbor and I made this recipe tonight for all of the neighbor kids. Amazing! All of the children loved them, and I even enjoyed a couple myself. Thanks for a great easy recipe!

could I make these in a big donut pan?

I think I’m drooling a little bit. I’m definitely going to spend my afternoon making these! Also, 4-6″ of snow sounds tropical to me.. there’s about 4′-6 FEET where I am!

Thanks for the recipe 🙂
Elise
http://coffeeandpine.blogspot.ca

What to do when you are snowed in? Make snowball doughnuts! Just made them, came out absolutely delicious. Really, really good. One question – the powered sugar mostly fell off, how do I get them to look like yours? We made full size, if that matters.
Thanks for great recipe!

Ooooh these are my favorite donuts. Such a fun treat for a snow day – love it! Definitely going to have to try these 🙂

Oh. my. goodness. these will be very dangerous for me! Before I developed a gluten intolerance I grew up with the Sweet Sixteen powdered donuts and have hated that I can’t eat them any longer. I cannot wait to try these!!! (Plus these will be so much better for me without all the nasty fillers.)

Fabulous recipe. We loved them! 🙂

I was just eyeing a donut pan today and opted not to buy it!! These look SO good…fluffy and not too oily! I can’t believe they’re baked!! I usually prefer making raw treats (because I’m not a baker!) but this recipe seems easy enough to try!

Katie – I also live in the DC area! I probably read that you live here too but I was just reminded when I read your post. I would love to meet up with you sometime! I eat a lot of plant based meals, but am not strictly plant based. Although I would love to talk about eating a plant based diet in this area!

This looks delicious! I will definitely have to try this recipe!

A few point/thoughts:
1. I made these in a regular donut pan. I overfilled them slightly, and I got 7 donuts. I probably would have had 8, but I was overzealous on the first batch. I baked them for 20 minutes, but I think if I had made them a little smaller, 16-18 minutes would be a more accurate time.

2. For those complaining about whether the recipe makes 18, 19, 20, etc – see #1. You have to make them to know for sure. Maybe you fill yours a little less then Katie, maybe your mini pan isn’t the same size as hers…all of these variables (and the fact that another person was her gfree test baker) mean that this number isn’t exact.

3. Along those same lines, if you really want a more exact nutrition count, make the recipe and then put your yield into a counter (I use myfitnesspal) with the quantity that YOU get. I don’t mean to sound rude, but a lot of comments on here, and in the comments section of a lot of Katie’s posts for that matter, come off as a little demanding in that regard, and this recipe is a perfect example of how drastically this information can vary. I used coconut oil. I used gluten free flour. I used 2% milk. I made 7 large donuts. All of these factors are going to make my finished product a lot different nutritionally than someone who uses soy milk, or regular flour, or any other potential variation, suggested in this post or otherwise.

That said, I don’t mean to sound harsh or rude. It’s just something that I’ve noticed in a lot of posts on here and since I came on to post about full sized vs mini donuts, and how freaking delicious these smell as they cool. I cannot wait to eat them!

Made these (finally) over the weekend – mmmmmmmmm good. I used a mini muffin tin and got 17 mini muffins (used a 1/8cup scoopie) and I added some cinnamon to the powdered sugar a la cinnamon powdered sugar donut holes. Hubs has threatened to finish off the remaining 10 before I get home from work.
My thoughts – super easy! I think ap or gf flour might taste a little more like the real thing – the spelt flour is fine but def has a “whole grain” kinda taste. I used cashew milk – totally loving that invention! And second, how does the factory keep the donut from absorbing the powdered sugar? Mine turned from white like the pics to muffin colored by this morning. What wonderful chemical do they add to keep them photo-ready? It doesn’t affect the taste, but still.
I want to make these again and use an icing – like a maple icing??!! That would be yum. Thanks Katie – wonderful recipe and so easy!

I’ve never commented on a blog before but I had to come back & say THANK YOU for this amazing recipe. My son is allergic to all of the top 8 & then some & my daughter has no food allergies but an intense love of processed foods. This is the first thing I made that they BOTH ate & BOTH liked. It’s a powdered sugar covered miracle! So thank you, thank you, thank you!

Looks great – cant wait to try them! Tip – please make a printable version. (otherwise, it prints 17 pages!)

Love the recipe can’t wait to do it!!

These look amazing! I’m just about to make them, but was just wondering how much to fill the donut pan. 1/2? 3/4?

Yummy ,tasty thanks for great sharing.

Can i use almond milk?

Could you make these in a donut maker?

I love these. This is my go-to dougnut recipe. I use almond milk and they turn out great every time. I’ve been wanting to make dougnuts recently so I looked up this recipe just now because this is the best recipe I’ve ever found. They taste like the store bought powdered sugar dounuts to me!

Hello, I tried this yesterday, but the powder only slightly sticked then later the donut obsorbed the powder. Not sure what went wrong any ideas? It was great other than that and want to make them again.

I like the taste of these donuts but found the batter to be a bit too runny which made them seem undercooked when they were done.