Ingredients

• 4 tablespoons butter, unsalted
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1-1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 to 1 teaspoon cinnamon, to taste (optional)
• 3/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2-2/3 cup all- purpose flour
• 1 cup of non-dairy milk

Cinnamon and Sugar: Combine 1 cup of granulated white sugar and 1 tablespoon of cinnamon in a gallon zip bag. Add warm donuts to the bag, seal and shake gently to coat.

Classic Glazed: Combine1 cup of powdered sugar, 1/3 cup of non-dairy milk, 1/2 teaspoon of pure vanilla extract in a bowl. Whisk until smooth. Dunk warm donuts in glaze. Let rest on a wire rack for at least 30 minutes to dry.

Maple Coffee Glaze: Combine 1-1/2 cups of powdered sugar, 1 teaspoon maple extract, 1/2 cup brewed coffee, and 2 tablespoons melted butter. Whisk until smooth. Dunk warm donuts in glaze. Let rest on a wire rack for at least 30 minutes to dry.

Berry Frosted: Combine 1 cup of powdered sugar, 2 tablespoons of berry jam (strawberry, raspberry, or blueberry), and 1 teaspoon of water. Whisk until smooth. Dunk warm donuts in frosting and set on wire rack. Let dry 30 minutes.

Confetti Frosted: Combine 1 cup of powdered sugar, 1 tablespoon of non-dairy milk, and 1-2 drops of food coloring. Whisk until smooth. Dunk warm donuts in frosting and set on wire rack. Top with sprinkles. Let dry 30 minutes.

Preparation

1. Preheat oven to 375°F. Lightly grease two standard donut pans or a standard muffin tin (see hint).
2. In a mixing bowl, beat butter, vegetable oil, brown sugar, and 1/2 cup granulated sugar until smooth. Add eggs, beat together.
3. Stir in baking powder, baking soda, 1/2 to 1 teaspoon cinnamon, salt, and vanilla.
4. Alternate adding flour and milk into mixture beginning and ending with flour until combined. The batter will be thick.
5. Spoon batter into tin, filling 3/4 of the way up. Bake for 10-12 minutes. Remove, and wait for 5-7 minutes to cool slightly. Flip on to a wire rack.
6. Prepare toppings of your choice (or multiple toppings). Each topping makes enough for 12 donuts.
7. Store in an air-tight container for up to 3 days.

Helpful hints

No donut pan? Take a long piece of foil (about 9in). Fold into long rectangle and then create a circle the size of your desired donut hole. Repeat 12 times. Place into each space of your muffin tin. Center the foil and spoon batter around the foil.

Don’t care about the donut shape? Just bake in a muffin tin. You will need to add 3-4 minutes to back time. Each topping makes enough for 12 donuts.