These cake-like donuts can be ready to devour in under 30 minutes. Vanilla and Chocolate Glazes are nice – but these are good with a simple cinnamon sugar dusting too!
- Easy
- 30 mins
- 12 servings
Ingredients
Donuts
- 4 tablespoons butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 1/2 teaspoons Rodelle Vanilla Extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
Glazes and toppings
Chocolate Glaze
- 2 tablespoons unsalted butter, room temperature
- 2/3 cups powdered sugar
- 1 -3 tablespoons milk
- 1 tablespoon Rodelle Cocoa Powder, sifted
- 1/2 teaspoon Rodelle Vanilla Extract
Cinnamon Sugar
- 2 tablespoons Rodelle Organic Ground Ceylon Cinnamon
- 2 tablespoons granulated sugar
Vanilla Glaze
- 2 tablespoons butter
- 2/3 cup powdered sugar
- 1 -3 tablespoons milk
- 1 teaspoon Rodelle Vanilla Extract
Uses
Directions
For the Donuts
- Preheat oven to 450 °F
- Lightly grease 2 donut pans
- In the bowl of a stand mixer, beat together the butter, vegetable oil, and sugars until smooth.
- Beat in eggs.
- Add in the baking powder, baking soda, nutmeg, salt, and vanilla on low speed until combined.
- On low speed, add in the flour and milk alternately, starting and ending with the flour, making sure ingredients are well combined.
- Spoon the batter into the greased pans, filling to just 1/4-inch shy of the rim.
- Bake donuts for 10 minutes.
- Remove from oven and cool in pan for about 5 minutes before turning them out to cool on a wire rack.
Glazes:
- For the chocolate and vanilla glazes, melt the butter, whisk in the other ingredients add the milk at the end to desired consistency.
- Drizzle over the donuts, or dip the donut into the glaze.
For the cinnamon sugar:
- Combine the cinnamon and sugar in a plastic bag and shake the still warm donuts until coated.
- If needed, brush the donut lightly with a little warm water to help cinnamon sugar adhere.