Baked Donuts

Ingredients

• Butter

  Salted

  ¼ cup or 57g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Brown sugar

  ⅓ cup unpacked or 48g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Nutmeg

  Spices, ground

  50g

• Salt

  Table

  ¾ tsp or 5g

• Vanilla extract

  1 tsp or 4g

• Wheat flour

  White, all-purpose, unenriched

  2 ⅔ cup or 333g

• Almond milk

  Plain

  1 cup or 240g

• Powdered sugars

  ⅓ cup sifted or 33g

Directions

1. 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 for coconut or cinnamon doughnuts; or to the rim for chocolate chip doughnuts. 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. Enjoy warm; or cool completely, and store airtight. 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 white sugar (for best results), or confectioners' sugar.

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