Baked Donuts
Ingredients:
| 3 | tablespoons butter |
| 3 | tablespoons vegetable oil |
| ¼ | cup white sugar |
| 3 | tablespoons brown sugar |
| ¼ | teaspoon salt |
| 1 | egg |
| ½ | cup plain Greek yogurt |
| 1 | teaspoon vinegar |
| ½ | teaspoon vanilla |
| 1¼ | cups flour |
| ¼ | teaspoon nutmeg |
| ¼ | teaspoon cinnamon |
| ¾ | teaspoon baking powder |
| ¼ | teaspoon baking soda |
Preheat the oven to 425° F. Spray 6‑donut pan lightly with cooking spray.
Beat together butter, oil, sugars, and salt until creamy. Add the egg, and continue to beat until smooth. Stir in yogurt, vinegar, and vanilla.
In another bowl, stir together flour, cinnamon, nutmeg, baking powder, and baking soda. Start adding the flour mixture to the batter in batches, mixing just to incorporate after each addition. After final addition, mix until thoroughly combined.
Spoon batter evenly into the donut wells. Bake for 8 to 10 minutes. Allow to cool in the pan a few minutes, then turn out onto a wire rack to finish cooling.
Finishing options: Shake warm donuts in a bag with cinnamon sugar, or dip in a glaze of ½ cup powdered sugar, a tablespoon of melted butter, a tablespoon of milk, and ¼ teaspoon of vanilla.
Chocolate cake donuts: Add another 2 tablespoons of white sugar, increase salt to ½ teaspoon, reduce flour to 1 cup, replace cinnamon and nutmeg with 3 tablespoons of cocoa powder.