These donuts are baked in a donut pan so they’re lighter and moister than donut shop donuts with a hint of nutmeg for a boost of flavor.
|2½ cups (300g)||all-purpose flour|
|1 tsp. (5g)||baking powder|
|½ tsp. (3g)||baking soda|
|½ tsp. (3g)||salt|
|1 tbsp. (2g)||ground nutmeg|
|6 tbsp. (84g)||Plugrá® Premium Butter, unsalted|
|½ cup (100g)||granulated sugar|
|½ cup (98g)||light brown sugar|
|2 large (100g)||large eggs|
|1 tsp. (5g)||vanilla extract|
|2/3 cup (150g)||milk|
Preheat the oven to 375°. Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl; set aside.
Place the butter in a medium microwave safe bowl and microwave on HIGH for 45 seconds, or as needed to fully melt. Stir in sugars until well combined.
Add the eggs and vanilla and beat until combined.
Add the flour mixture one-third at a time, alternating with the milk. Begin and end with flour. Stir until mixture is smooth.
Lightly spray the donut pan with nonstick cooking spray transfer the batter to the prepared pan. Piping the batter with using a large pastry bag works well. Standard donuts use approximately 60 g of batter, miniature donuts use 15 g.
Bake 10 to 11 minutes for standard donuts and 6 to 8 minutes for miniature donuts or until golden and a cake tester comes out clean. Let cook in the pan for 3 minutes before turning onto a cooling rack.
The donuts can be served plain, coated in cinnamon sugar or glazed.