• ¼ cup unsalted butter, melted and cooled
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoon vanilla extract
  • 2 2/3 all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup whole buttermilk or soured milk.

Pre-heat oven to 425 degrees

Mix all ingredients in order of listed in a large mixing bowl. I used a Danish whisk to mix. Batter will be lumpy like muffin batter.

Spray silicone donut molds with non-stick spray. Fill each mold half full. Bake for 9 minutes. Turn donuts out on waxed paper.
Roll in sugar.


  • To sour milk, add 1 teaspoon lemon juice to sweet milk to four.
  • These donuts store well. Just place in seal a meal bags. Add a little extra sugar to the bag and seal. Freeze until ready to use.

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