100 g butter melted
45 ml vegetable oil
125 g castor sugar
2 eggs at room temperature
100 ml buttermilk
60 ml milk
1 tsp vanilla essence
210 g cake flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp ground nutmeg
Pinch of salt
Cinnamon sugar, chocolate for glazing
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. No electric mixer needed.
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 butter or melted chocolate glaze.
Cinnamon sugar:
2 tbs castor sugar,
2 tsp ground cinnamon,
2 tbsp melted butter.
First dip doughnut into butter then roll in sugar mix.
Chocolate glaze:
1/2 cup chocolate chips or 1/2 slab dark chocolate,
2 tbsp butter,
2 tbs corn syrup,
1 – 2 tsp hot water if needed.
Melt choc, butter and corn syrup on 50 % power in micro stirring frequently until smooth and melted.
Add hot water if the mixture is too thick. Dip doughnut into chocolate glaze and let drain on wire rack.
Source: Bibis Kitchen at 36
Prepared, tried and tested by: Gail Haselsteiner
