- Preheat the oven to 350°F. Grease the wells of a standard doughnut pan.
- To make the doughnuts: Beat together the butter, oil, and sugars until smooth.
- Add the egg, beating to combine.
- Stir in the baking powder, baking soda, salt, and sweet dough flavor.
- Beginning and ending with the flour, stir the flour into the butter mixture alternately with the milk.
- To make the topping: Combine the butter and syrup or honey; divide it among the wells of the prepared pan.
- Combine the sugars, pecans, and cinnamon, and sprinkle atop the butter/syrup in each well.
- Spoon the batter evenly into each well, filling to the rim.
- Bake the doughnuts for 15 minutes, or until they're raised and firm.
- Remove the pan from the oven, and place it on a rack.
- Loosen the edges of each doughnut and immediately turn the pan over onto a piece of parchment paper.
- Gently shake the pan to loosen the doughnuts, then lift it off, and scrape any sticky topping back onto the tops of the doughnuts.
- Place the doughnuts on a rack to cool slightly. Serve warm.
- Yield: 6 doughnuts.
Tips from our Bakers
- Substitute 1 teaspoon vanilla extract for the Buttery Sweet Dough Flavor, if desired.
- If you don't have a doughnut pan, scoop the batter into nine lightly greased or paper-lined wells of a standard muffin pan. Top with the sugar-nut mixture, and drizzle with the butter/syrup. Bake in a preheated 425°F oven for 10 to 12 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and transfer the muffins to a rack to cool.
- Sometimes these doughnuts can lose their "holes". If this happens, there's no need to fret. Simply enjoy them as is; or for true doughnut shape, use a small round cutter (the opposite side of a pastry tip works well here) to cut out the doughnut's filled-in center.