Who Doesn’ Like a Donut?

I bought a donut pan at least 2 years ago.  I have never used it, I don’t really even eat donuts.  The idea of yeast, time and bother just seemed too much.  But with my 2 Little’s coming over for the day and temperatures below freezing - we needed a plan.  I gave these girlies the job from start to finish.  They were unbelievable and the donuts were absolutely delicious!
My search for a recipe required no yeast, no frying.  There were a lot but I decided to go with a recipe from King Arthur Flour.

• 1/4 cup (4 tablespoons) 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
• 1/2 to 1 teaspoon ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup of milk  - I used skim
• 
  
• I made a few changes - used cinnamon instead of nutmeg and since I was out of vanilla, I used lemon, which I definitely recommend. 
• The donuts were light, fluffy and delicious!  We dusted with powdered sugar and also glazed a few. (Just mix powdered sugar and milk) or make a lemon glaze bu adding a drop of lemon extract.  Don’t use flavor - it tastes fake! 

• INSTRUCTIONS

  1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. 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. 
  6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
  7. 
     
  8. 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. 
  9. 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.
  10. I will also say check the donuts BEFORE 10 min.   I took them out around 9 min
      
      
      
      
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