Basic Cake Doughnuts

Name: Basic Cake Doughnuts
Ingredients: 1/4 cup (2 ounces) unsalted butter, melted and cooled slightly; 1/4 cup (2 fluid ounces) vegetable or melted coconut oil; 3/4 cup (5.25 ounces) granulated sugar; 2 large (4 ounces) eggs; 1 1/2 teaspoons vanilla extract; 3 cups (12.75 ounces) all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1 pinch freshly grated nutmeg (optional); 1 1/4 cups (10 fluid ounces) whole milk, at room temperature; Glazes or other finishes (optional, see step 9)

13 ingredients

9 steps

Ingredients

1/4 cup (2 ounces) unsalted butter, melted and cooled slightly
1/4 cup (2 fluid ounces) vegetable or melted coconut oil
3/4 cup (5.25 ounces) granulated sugar
2 large (4 ounces) eggs
1 1/2 teaspoons vanilla extract
3 cups (12.75 ounces) all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 pinch freshly grated nutmeg (optional)
1 1/4 cups (10 fluid ounces) whole milk, at room temperature
Glazes or other finishes (optional, see step 9)

Directions

1

Preheat the oven to 375° F. Grease and flour two sets of doughnut pans.
2

In a large bowl, whisk the butter, oil, and sugar together until well combined, about 1 minute.
3

Add the eggs one at a time and mix until fully incorporated. Add the vanilla extract and mix to combine.
4

In a separate medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine.
5

Add 1/3 of the flour mixture to the egg mixture and mix until combined. Add 1/2 of the milk and mix until fully incorporated. Repeat, adding another 1/3 of the flour mixture, the remaining 1/2 of the milk, then finally the last of the flour. Mix until thoroughly incorporated, but do not overmix.
6

Transfer the batter to a large piping bag and cut a 1/2-inch opening from the tip. Pipe the batter into the prepared molds, filling them about 3/4 of way to the top of the mold. Give the pans a few good taps on your work surface to eliminate any air bubbles.
7

Bake the doughnuts until they spring back gently when touched and/or a toothpick inserted into the thickest part comes out clean, 15 to 17 minutes. Cool for 10 minutes inside the pan before inverting onto a cooling rack. Cool for at least 10 minutes more before glazing or finishing.
8

NOTE: I love to make one batch of vanilla batter and one batch of chocolate batter and swirl them together! Pipe a small amount of vanilla batter in two quarters of each doughnut mold, and fill in the remaining two quarters with chocolate batter, then use a toothpick to swirl them together.
9

Some finishing suggestions: Vanilla Glaze: Mix 3/4 cup confectioners' sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and 1/2 teaspoon vanilla. Chocolate Glaze: Mix 3/4 cup confectioners' sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream. Matcha White Chocolate Glaze: Melt 1 1/2 cups white chocolate and add 2 tablespoons melted coconut oil and 1 tablespoon matcha powder. Stir to combine. Powdered: Toss in confectioners' sugar while still warm to coat. Cinnamon-Sugar: Toss in cinnamon sugar while still warm to coat.