Servings
12 standard or 48 mini
Prep Time
15 Min
Cook Time
10 Min
Recipe by
Plugrà® Kitchens
Ingredients
Cookies
| 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 |
Steps
| 1 |
Preheat the oven to 375°. Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl; set aside.
|
| 2 |
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.
|
| 3 |
Add the eggs and vanilla and beat until combined.
|
| 4 |
Add the flour mixture one-third at a time, alternating with the milk. Begin and end with flour. Stir until mixture is smooth.
|
| 5 |
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.
|
| 6 |
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.
|
| 7 |
The donuts can be served plain, coated in cinnamon sugar or glazed.
|
Notes:
For Glaze, combine 1½ cups (180 g) powdered sugar, 3 to 4 tablespoons (42 g to 56 g) milk, and ½ teaspoon (3 g) vanilla extract. Dip the tops of the donuts in glaze and invert onto a rack to set.
For Cinnamon Sugar, combine ½ cup (100 g) granulated sugar with 1 ½ teaspoons (4 g) good quality ground cinnamon. Gently toss the donuts in the sugar mixture while warm. Toss twice for a thicker coat of sugar.
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