Doughnuts

1. Preheat oven to 180°C / 350°F.
2. Spray doughnut pan with non-stick cooking spray.
3. In a large jug whisk together butter, oil, castor sugar, eggs, buttermilk, milk, and vanilla.
4. In a mixing bowl sift together flour, baking powder, soda, nutmeg, and salt.
5. Stir to combine.
6. Pour the wet ingredients into the dry ingredients and with a whisk/mix until the batter is smooth and lump-free.
7. No electric mixer is needed. I used my stand mixer because it’s new and I like playing with it, which could also be why they were so pillowy.
8. Spoon batter into doughnut pan and tap lightly to spread evenly.
9. Do not overfill the pan as it rises quite high.
10. Bake for + 15 minutes until cooked through.
11. Leave to rest for 2 minutes before turning out.

Cinnamon sugar:

1. First, dip the doughnut into butter then roll it in the sugar mix.

Chocolate Glaze:

1. Melt the chocolate, butter, and corn syrup on 50% power in the microwave, stirring frequently until smooth and melted.
2. Add hot water if the mixture is too thick.
3. Dip the doughnut into the chocolate glaze and let drain on a wire rack.

To glaze I melted a slab of Aero bubble, 4 Ferrero Rocher chocolates (which were in the drawer next to my bed), and a little cream in the microwave.