When I first discovered a doughnut pan, I came across this recipe for soft, delicious doughnuts. The only disadvantage was that they were not eggless so I very seldom make them.
But when I do these beauties do not last long on the plate
100 g x margarine, melted
45 ml x vegetable oil
125 g x castor sugar
2 eggs at room temperature
100 ml x buttermilk
60 ml x milk
1 tsp x vanilla essence
210 g x cake flour
1 tsp x baking powder
1/2 tsp x bicarbonate of soda
1/4 tsp x ground nutmeg
Pinch of salt
Preheat oven to 180 C.
Spray doughnut pan with non-stick cooking spray.
In a large jug whisk together butter, oil, castor sugar, eggs, buttermilk, milk and vanilla ess.
In a mixing bowl sift together flour, baking powder, soda, nutmeg and salt.
Pour wet ingredients into dry ingredients and with a whisk mix until batter is smooth and lump free.
Spoon batter into doughnut pan and tap lightly to spread evenly
Don’t overfill pan.
They rise quite high. Bake for +- 15 minutes until cooked through.
Leave to rest for 2 minutes before turning out.
Coat both sides with cinnamon sugar and melted margarine
Cinnamon sugar: 2 tbs castor sugar, 2 tsp ground cinnamon, 2 tbsp melted margarine. First dip doughnut into butter then roll in sugar mix.