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.