Recipe summary

Hands-on time:
15 mins. to 17 mins.
Baking time:
10 mins. to 10 mins.
Total time:
25 mins. to 27 mins.
Yield:
12 doughnuts
Old-fashioned cake doughnuts were deep-fried in hot fat; NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of three kinds of doughnuts from one simple batter: toasted coconut, classic cinnamon, or sugar-powdered chocolate chip.
Volume Ounces Grams

Batter

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon ground nutmeg, to taste*
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 3/4 cup semisweet chocolate mini chips (first choice) or semisweet chocolate chips, optional
  • *Use the smaller amount of nutmeg for the coconut or chocolate chip doughnuts; the larger amount for the cinnamon doughnuts..

Topping

  • 1/2 cup toasted coconut*
  • 1/4 to 1/3 cup cinnamon-sugar or about 1/2 cup non-melting white sugar, for coating
  • *Can you use plain instead of toasted coconut? Not really; it browns unevenly, and doesn't produce as good a result.

Directions

  1. 1) Preheat the oven to 425F. Lightly grease two standard doughnut pans.
  2. 2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. 3) Add the eggs, beating to combine.
  4. 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. 6) For chocolate chip doughnuts, stir in the chocolate chips.
  7. 7) For coconut doughnuts, sprinkle 1 teaspoon toasted shredded coconut into each of the wells of the pans.
  8. 8) Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim for coconut or cinnamon doughnuts; or to the rim for chocolate chip doughnuts.
  9. 9) Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
  10. 10) For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated chocolate chip doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting white sugar (for best results), or confectioners' sugar.
  11. Yield: 12 doughnuts.

Tips from our bakers

  • Why use non-melting white sugar instead of confectioners' sugar? Confectioners' sugar will melt and disappear; non-melting white sugar will keep the doughnuts nice and white.