I haven’t been posting much lately, but that is about to change. I’ve been working at home for myself since last April, so I haven’t had regular guinea pigs to try new recipes out on. But…I’ll be starting a new job next week which means lots of coworkers who hopefully like sweets! And coworkers who like sweets means captive guinea pigs. So stay tuned for more recipes on a regular basis again. Now let’s talk about baked donuts…
This recipe rocks! These donuts are soooo good, and I’m not even a donut person. They’re like moist and fluffy mini cakes that are intended to be eaten for breakfast. What could be bad about that, right?
Plus, this recipe finally gave me the opportunity to use the cinnamon sugar grinder I got from Trader Joe’s. See the sugar chunks in the photo? Brilliant! Next time you’re at TJ’s, pick one up, it’s amazing and so perfect for this recipe!
Batter Ingredients
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
1 cup milk
Topping Ingredients
3 tablespoons cinnamon sugar
Preparation
- Preheat the oven to 425°F. Lightly grease a donut pans.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till 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.
- Spoon the batter into donut pans, filling the wells to about 1/4″ shy of the rim.
- Bake for 10 minutes.
- Remove from the oven, and shake warm doughnuts in a bag of cinnamon-sugar.
Yields 12 to 14 donuts.
Recipe adapted from King Arthur Flour [1].