Lunch Box Battles: Baked doughnuts

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Fox 11's Melissa Carlson joined Chef Lara Ritchie from Nothing to it Culinary Center for another edition of Lunch Box Battles. This week they made a tasty treat, baked doughnuts.

WATCH to learn more.

INGREDIENTS

  • 4 tbls butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg, to taste
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cups Unbleached All-Purpose Flour
  • 1 cup whole milk

DIRECTIONS

  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. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  4. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  5. Put the batter in a piping bag and pipe the batter into the wells, almost to the rim.
  6. 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.
  7. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting topping sugar (for best results), or confectioners' sugar.
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