Picture from Sally’s Baking
Ingredients
2T (28g) Butter
1/8C (25g) Vegetable oil
1/4C (50g) Granulated sugar
1/6C (35g) Light or dark brown sugar (Packed)
1 large Egg
3/4t Baking powder
1/8t Baking soda
1/2t Nutmeg
3/8t Salt
1/2t Vanilla extract
1-1/3C (160g) AP flour
1/2C (114g) Milk
Process
Preheat oven to 425F
Prepare pan with baking spray
In a medium sized mixing bowl beat the butter, vegetable oil, and sugars until smooth
Add the eggs, beating to combine
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined
The batter will be fairly thick. When you draw your spatula through the batter, it will leave a furrow
Spoon the batter into lightly greased doughnut pans, filling them to about 1/4inch shy of the rim
Bake for 10 minutes.
Remove from the oven and wait 5 to 7 minutes before turning them out onto a rack
Cinnamon doughnuts
Shake warm doughnuts in a plastic bag with about 1/8C to 1/6C (25g to 35g) cinnamon sugar
Sugar coated doughnuts
Shake doughnuts in a plastic bag with 1/4C (28g) non melting topping sugar
Frosted doughnuts
Glaze and sprinkle with toasted coconut or chopped nuts
