Ingredients:
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
1/2 to 1 teaspoon ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk
Instructions:
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
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.
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.
For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.