Baked Donuts with Vanilla Glaze

INGREDIENTS

• ¼ cup unsalted butter 57 grams, melted (½ stick)
• ¼ cup vegetable oil 50 grams
• ½ cup brown sugar 107 grams
• ½ cup granulated sugar 100 grams
• 2 large eggs 100 grams
• 1½ teaspoons baking powder 6 grams
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅛ teaspoon ground nutmeg
• 1½ teaspoons pure vanilla extract 6 grams
• 2⅔ cups all-purpose flour 320 grams
• 1 cup milk 227 grams

FOR THE GLAZE

• 1 tablespoon unsalted butter 14 grams, melted (⅛ stick)
• ½ teaspoon pure vanilla extract 2 grams
• 1 tablespoon milk 14 grams
• 1¼ cups powdered sugar 141 grams

EQUIPMENT

• Kitchen Scale (optional)
• Donut Tin
• Hand Mixer

Instructions

• Preheat oven to 425°F. Grease a 6-count donut tin with nonstick spray. Set aside.
• In a large bowl, with a hand mixer, combine the softened butter, oil, and sugars, and beat until smooth.¼ cup unsalted butter,¼ cup vegetable oil,½ cup brown sugar,½ cup granulated sugar
• Add the eggs and beat until combined.2 large eggs
• Add the baking powder, baking soda, salt, nutmeg, and vanilla extract. Mix until blended.1½ teaspoons baking powder,¼ teaspoon baking soda,½ teaspoon kosher salt,1½ teaspoons pure vanilla extract,⅛ teaspoon ground nutmeg
• Slowly add the flour as well as the milk, mixing as you go. Combine until fully mixed. The batter will be quite thick which is normal, but you can add a tablespoon of milk at a time if it is too thick to work with.2⅔ cups all-purpose flour,1 cup milk
• Using a spoon or spatula, fill the donut wells about ¾ full. Bake for 10 minutes and let cool in the pan for another 5 minutes before removing to a cooling rack. Repeat with the remaining batter.
• While the donuts bake, make the glaze. In a medium mixing bowl, add the melted butter, milk, vanilla, and powdered sugar. Stir into a paste consistency.1¼ cups powdered sugar,1 tablespoon unsalted butter,1 tablespoon milk,½ teaspoon pure vanilla extract
• While the donuts are still warm, dip each one face down into the bowl of glaze and tip back over and place on the cooling rack.
• If you want extra glaze let the first round of glaze cool and then dip again into the glaze mixture. You may have to double the batch and you can slightly heat the glaze to make it spread easier.

NOTES

• Don’t fill up the donut tins all the way! Just ¾ of the way full is enough batter, that way they have room to rise as they bake.
• I’ve found that Ziplock baggies are the easiest way to store donuts. Just make sure the donuts are completely cooled to room temperature and the glaze has dried before storing.
• Making these donuts around Christmas? Use eggnog instead of milk in the glaze!

Storage: Store baked donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.