recipe from King Arthur flour
King Arthur's website says this recipe makes 12 doughnuts, but I got 24! My pan was obviously smaller than what the flour company uses.
1/4 cup butter (4 T.)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 t. baking powder
1/4 t. baking soda
1/2 t. ground nutmeg
3/4 t. salt
1 t. vanilla
2 2/3 cup King Arthur unbleached all-purpose flour
1 cup milk
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- In a medium-sized mixing bowl, beat together 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.
- Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
- Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
- For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting topping sugar (for best results), or confectioners' sugar.
- For the chocolate frosted doughnuts, place 1/2 cup semisweet chocolate chips, 2 T. butter, 1 T. plus 1 t. light corn syrup and 1/4 t. vanilla extract into a microwaveable bowl. Microwave for 30 seconds, then stir until the chocolate is melted and everything is blended. Microwave for a few seconds longer, if necessary. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
- Linda's note:
- For the paler pink glazed doughnuts, I mixed confectioner's sugar with the juice of 1/2 blood orange, adding enough liquid until it reached proper consistency. For the more vibrant pink color, I mixed confectioner's sugar with some blueberry syrup I made by cooking blueberries, water and a little sugar with a little cornstarch and a squirt of lemon.
- For the white glazed doughnuts, mix some confectioner's sugar with lemon juice until proper consistency. For the white powdered sugar doughnuts, put some powdered sugar into a small brown paper bag, add the doughnuts and shake.