Baked Vanilla Donuts with Powdered Sugar

My sister Sherry didn’t love cooking—and honestly, she didn’t care much about food the way the rest of us did. But she did love donuts. Powdered sugar, always.

Her favorite were from Village Bakery in Leesburg, Virginia. No curiosity about the menu, no need to switch things up. She knew what she liked—and she came back to it again and again.

But curiosity isn’t always about trying something new. Sometimes, it’s about digging into the familiar. Exploring through the senses what we think we already know. Noticing texture, temperature, smell—paying attention in a way that makes something ordinary feel alive again.

This recipe is a quiet nod to that. A simple baked donut, soft and warm, dusted with powdered sugar. Comforting, yes—and also a small invitation to be curious, even with something you know by heart.

Makes 6–8 donuts

1 cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

1/2 cup buttermilk

1 large egg

2 tablespoons butter, melted

1 teaspoon vanilla extract

Powdered sugar, for dusting

Swap vanilla for almond extract or citrus zest if you’re feeling curious.

Preheat oven to 350°F and lightly grease a donut pan.

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.

2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla.

3. Pour the wet mixture into the dry and stir just until combined.

4. Pipe the batter into the donut pan, filling each cavity about 2/3 full.

5. Bake for 12–14 minutes, until lightly golden, springs back when touched lightly, or a toothpick comes out clean.

6. Cool in the pan for a few minutes, then transfer to a rack. Dust with powdered sugar once fully cooled.