First Grade…the start of the school projects. They can be fun…they can be challenging…or a combination of both. The Princess has been busy exploring families and heritage, and the unique traditions that each brings to our lives. After sharing with the class, everyone picked a new tradition to try…The Princess found this one most interesting. The challenge…do we make a cake that tastes like a doughnut or make a doughnut that looks like a cake?
Because doughnuts are not my favorite and I like to eat cake, I decided the cake option was the way to go and this King Arthur baked doughnut recipe was the best way to do it!
4 tablespoons (57g) butter
1/4 cup (50g) vegetable oil
1/2 cup (99g) granulated sugar
1/3 cup (71g) brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground Nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups (319g) All-Purpose flour
1 cup (227g) milk
Preheat the oven to 425°F. Lightly grease a standard muffin tin or doughnut pan with non-stick vegetable oil spray; this will ensure that they peel off the muffins or doughnuts nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the doughnuts for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center doughnuts comes out clean.