Basic Cake Doughnuts

• 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)

1. Preheat the oven to 375u0b0 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:rnrnVanilla 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. rnrnChocolate Glaze: Mix 3/4 cup confectioners' sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream. rnrnMatcha 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. rnrnPowdered: Toss in confectioners' sugar while still warm to coat.rnrnCinnamon-Sugar: Toss in cinnamon sugar while still warm to coat.

unsalted butter, vegetable, sugar, eggs, vanilla, flour, baking powder, baking soda, kosher salt, ground cinnamon, nutmeg, milk, glazes

Taken from food52.com/recipes/61595-basic-cake-doughnuts (may not work)