Baked Donut Recipe

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1 2/3 cups (236g) all-purpose flour (preferably unbleached, scoop and level to measure)
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
4 Tbsp (56g) unsalted butter, melted
2 Tbsp (30ml) vegetable oil
3/4 cup (150g) granulated sugar
2 large eggs, brought to room temperature
1 1/2 tsp vanilla extract
3/4 cup (175ml) buttermilk, brought to room temperature

Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don’t over-mix.
Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
Let cool in pan for a few minutes then invert onto wire racks to cool.
For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
Donuts are best served the day the are prepared.

To bring eggs to room temperature quickly you can rest in warm water for 5 - 10 minutes.
To bring buttermilk to room temperature you can heat in microwave briefly until the cold chill is just taken off, don’t heat too warm or it will curdle.
If you don’t own a piping bag you can use a gallon size resealable bag, just one corner.

Baked Donut Recipe#