Ingredients
Directions
For powdered doughnuts:
Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.
For white-frosted doughnuts:
In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
For chocolate-frosted doughnuts:
Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
For drizzle:
Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.
For cinnamon-sugar doughnuts:
Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.