Prep Time
30Bake Time
8-10Yield
12 donutsRating
/rating_off.png "1 Star")
Loading...| 2 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| ⅔ cup granulated sugar | |
| 1 teaspoon baking powder | |
| ½ teaspoon baking soda | |
| ½ teaspoon nutmeg (optional) | |
| ½ teaspoon salt | |
| ¼ cup unsalted butter, melted | |
| ¼ cup vegetable oil | |
| 2 large eggs, room temperature | |
| ½ cup buttermilk, room temperature | |
| ½ cup sour cream, room temperature | |
| 2 teaspoon pure vanilla extract | |
| ..... | |
| RED AND WHITE GLAZE RECIPE | |
| ½ cup each white and red sprinkles | |
| ½ cup maple leaf confetti sprinkles (if you can find them! we went through Amazon) | |
| 1 ½ cups powdered sugar | |
| 2-3 tablespoon milk | |
| 1 teaspoon pure vanilla extract | |
| Red gel food colouring |
| 1. | Preheat oven to 350°F (177°C). Spray a 6-cavity donut pan with nonstick cooking spray. Set aside. |
| 2. | In a large mixing bowl, add the flour, sugar, baking powder, baking soda, nutmeg and salt. Whisk to combine. Set aside. |
| 3. | In a separate bowl, add the melted butter, vegetable oil, eggs, buttermilk, sour cream and vanilla. Whisk until completely combined and smooth. |
| 4. | Pour wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. |
| 5. | Spoon into prepared donut pan or transfer batter to a ziplock bag, snip off the end, and pipe into donut cavities. |
| 6. | Bake for 8-10 minutes, or until toothpick inserted into the donut comes out clean and donuts spring back when lightly touched. Allow donuts to cool in the pan for 2 minutes. |
| 7. | To remove the donuts, run a butterknife around the edges of each cavity and use the knife to help you gently lift the donut out of the pan. Place onto a wire rack to cool. |
| 8. | Bake remaining batter, then prepare the glaze while they cool and decorate! |
Leave a Reply