- Hands-on time:
- 15 mins. to 17 mins.
- Baking time:
- 10 mins. to 10 mins.
- Total time:
- 25 mins. to 27 mins.
- 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.
- 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..
- 1) Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- 2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
- 3) Add the eggs, beating to combine.
- 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- 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) For chocolate chip doughnuts, stir in the chocolate chips.
- 7) For coconut doughnuts, sprinkle 1 teaspoon toasted shredded coconut into each of the wells of the pans.
- 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) 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) 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.
- 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.