June 19, 2019

Old Fashioned Donut


1/4C butter, room temperature
1/3C vegetable oil
1/2C white sugar
1/3C brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3C flour
1C milk

For the Glaze:
2Tb butter, melted
1C powdered sugar
3/4 tsp vanilla
2Tb hot water
Preheat the oven to 425F and line 12 muffin cups with liners. In a large bowl, beat with a wooden spoon the butter, oil and both sugars until smooth. Beat in eggs, one at a time. Add the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

Switch to a rubber spatula and stir in 1 cup of flour just until combined. Add 1/2 cup of milk and stir just until combined. Add the remaining 1/2 cup of milk and stir until combined. Do not over mix any of these steps. Under mixing is better than over mixing. If you over, your muffins will not dome well and will be tough.

Divide the batter evenly between the 12 muffin cups. They will be quite full. Bake for 15-17 minutes until the tops are springy to the touch. Allow them to cool for a few minutes before removing them from the pan. Cool for 10 minutes on a rack before glazing.

Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing excess to drip back into the bowl. Allow the first glaze layer to harden, then dip once more.