This little splurge is not in accord with most diets, however, these homemade doughnuts will be a special treat for the whole family! As with any doughnut recipe, non-stick doughnut pans are a MUST.
- 1/4 cup (4 tbsp.) cubed butter
- 2 large eggs
- 1/4 cup coconut oil
- 1/2 cup granulated white sugar
- 1/3 cup brown sugar
- 2 1/4 tsp. baking powder
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 2 2/3 cups all-purpose flour
- 1 cup milk
- 1/3 cup granulated white sugar
- 1/4 cup ground cinnamon
Preheat oven to 425°F
Lightly grease your doughnut pans with cooking spray.
Combine the white and brown sugar in a medium bowl. Add the coconut oil and cut in the butter with a dough blender .
Add the eggs, beat to combine.
Stir in the baking powder, vanilla extract, salt & nutmeg.
Next, use a non-stick spoon or spatula to stir the flour and milk into the mixture, alternating between the two and beginning and ending with the flour. Mix until all ingredients are thoroughly combined - the batter with be quite thick. The batter will also be very sticky so make sure you use a nonstick spoon!
Spoon the batter into the doughnut pans, fill until just shy of the rim. Alternatively, spoon the batter into a ziplock bag, cut off the corner and pipe the batter into the wells.
Bake the doughnuts for 10 minutes. Remove from the oven and wait about 5 minutes before turning them out of the non-stick doughnut pans onto a cooling rack.
For the cinnamon coating, pour the 1/3 cup granulated white sugar and 1/4 cup ground cinnamon into a large ziplock bag and shake to mix. Then place the still-warm doughnuts into the bag 3 at a time and gently toss until completely coated.
Serve and enjoy!