Sunday Eats - Donuts from Scratch!

BAKED Buttermilk Donuts. 

They have seriously fewer calories than regular donuts and they are really tasty! It's a slight riff on a King Arthur flour recipe and they are so tasty you won't miss the fried part. I made a big batch for my husband's coworkers, all of them Milleneals who are into working out and healthy living.

Bakes 6 full size or 12 small to medium (what my new pan turned out to be).

• 2 tablespoons) butter, melted
• 2 Tablespoons vegetable oil
• 1/4 cup granulated sugar
• 3 Tablespoons brown sugar
• 1 large eggs
• 3/4 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon ground nutmeg, to taste
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/3 King Arthur Unbleached All-Purpose Flour (if using Gluten free flour add 1/2 tsp Xanthan Gum)
• 1/2 cup milk with 2 teaspoons of liquid replaced with lemon juice, then let sit five minutes before adding to other ingr3edients.

I also made one gluten-free batch with 1/4 cup finely diced apple and a good dash of cinnamon in them.

NOTE:  King Arthur Flour DOES make a baked donut mix, sold on their website. I usually make mine from scratch to save some serious $$ but I have tried the mix and if you don't like to bake, you'll love it.  It's really tasty and they have a gluten-free version in several flavors and the mix is divided into two pouches so you can make either six donuts or 12.

INSTRUCTIONS
1. Preheat the oven to 375°F. Spray donut pan with non-stick spray

 2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

 3. Add the egg, beating to combine.

4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

 6. Spoon the batter into the lightly greased doughnut pans.  Mine looks like this (purchased from Amazon)

You want to fill the wells no more than 2/3 full for a small/medium pan or 1/3 inch from the top on a full-size donut pan.  Do NOT fill them up all the way, if you have extra batter - make a second pan.  I tried to get all the batter in my pan (which turned out to be a small/medium size and not full size like you'd get at a donut shop) and they were WAY too big with an indentation and not a hole and a fat base to them.

Think "Duffin". 

I rolled them in cinnamon sugar and my husband said they were really tasty but I was NOT going to serve those to his coworkers in the morning.  Those would go in the freezer to be thawed for little lunchbox snacks over the next couple of weeks while a new batch or two was prepared for his team at work.

7. Bake the doughnuts for 10-12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.  When cool, glaze and sprinkle.

GLAZE (enough for one batch)
1 and 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 Tablespoon light corn syrup
1 Tablespoon melted butter
1-3 tablespoons milk  (start with one and add more to get the consistency you want)