Baked Donut Recipe

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• 1 2/3 cups all-purpose flour (preferably unbleached, scoop and level to measure)
  Ingredient note

  Source: 1 2/3 cups (236g) all-purpose flour (preferably unbleached, scoop and level to measure)
• 2 tsp baking powder
  Ingredient note

  Source: 2 tsp baking powder
• 1/8 tsp baking soda
  Ingredient note

  Source: 1/8 tsp baking soda
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 1/4 tsp nutmeg
  Ingredient note

  Source: 1/4 tsp nutmeg
• 4 Tbsp + 2 Tbsp unsalted butter, (melted)
  Ingredient note

  Source: 4 Tbsp (56g) unsalted butter, (melted); Source: 2 Tbsp (28g) unsalted butter, (melted)
• 2 Tbsp vegetable oil
  Ingredient note

  Source: 2 Tbsp (30ml) vegetable oil
• 3/4 cup granulated sugar
  Ingredient note

  Source: 3/4 cup (150g) granulated sugar
• 2 each large eggs, (brought to room temperature)
  Ingredient note

  Source: 2 large eggs, (brought to room temperature)
• 1 1/2 tsp + 1/2 tsp vanilla extract
  Ingredient note

  Source: 1 1/2 tsp vanilla extract; Source: 1/2 tsp vanilla extract
• 3/4 cup buttermilk, (brought to room temperature)
  Ingredient note

  Source: 3/4 cup (175ml) buttermilk, (brought to room temperature)
• 1 1/3 cups powdered sugar
  Ingredient note

  Source: 1 1/3 cups (160g) powdered sugar
• 1 1/2 Tbsp milk, (then more as needed)
  Ingredient note

  Source: 1 1/2 Tbsp (20ml) milk, (then more as needed)

1. Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
2. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
3. In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
4. Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
5. Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
6. Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
7. Let cool in pan for a few minutes then invert onto wire racks to cool.
8. For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
9. Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
10. Donuts are best served the day the are prepared.