This recipe is from Chapter Two of The Easy Baked Donut Cookbook
Makes 15 standard donuts / 75 mini donuts / 45 donut holes
Ingredients
Cake Donuts:
6 tablespoons (84g) unsalted butter, melted
4 teaspoons (20ml) canola oil
1/2 cup (100g) light brown sugar, firmly packed
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup (120g) sour cream, at room temperature
1/2 cup (125ml) whole milk, at room temperature
2 1/4 cups (280g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Nonstick cooking spray
Cinnamon Sugar Coating:
4 tablespoons (57g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1 tablespoon cinnamon
1/8 teaspoon salt
Instructions
- Preheat the oven to 350° F. Spray your donut pans with nonstick cooking spray.
- Place the melted butter, canola oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and milk in a large mixing bowl. Whisk until smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Continue whisking until the mixture is combined into a smooth batter.
- Pipe or spoon the batter evenly between the donut cavities. Transfer the pans to the middle rack of the preheated oven.
- Bake for 12-14 minutes. The donuts are done baking when a toothpick inserted in the center comes out clean.
- Remove the baking pans from the oven and allow the donuts to cool for 10 minutes in the pans. Carefully remove the donuts from the pans and transfer them to wire racks to cool completely, about 15-20 minutes more.
- While the donuts cool, stir together the granulated sugar, cinnamon, and salt in a shallow bowl.
- To coat the donuts, brush a donut lightly on both sides with the melted butter. Place the donut face down in the spiced sugar, then flip to coat the opposite side. Gently shake off any excess sugar and transfer the donut to a tray. Repeat with the remaining donuts.
