Ingredients
2⅔cupsall purpose flour,unbleached
1½tspbaking powder
¼tspbaking soda
¾tspsalt
¼cupunsalted butter,melted
¼cupvegetable oil
¾cupgranulated sugar,plus 2 tbsp
1vanilla bean,seeded
2large eggs
2tspvanilla extract
1cupmilk
butter,softened, for tins
1½cupspowdered sugar
3tbspunsalted butter,melted
1tspvanilla extract
1pinchsalt
3tbspmilk
food coloring,optional
sprinkles,optional
Preparation
Preheat the oven to 425 degrees F. Butter 14 holes of three doughnut tins and set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
In a separate mixing bowl, using an electric hand mixer, blend together the melted butter, vegetable oil, sugar, and vanilla bean seeds for about 1 minute until smooth. Blend in the eggs one at a time, then mix in the vanilla extract.
Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with half of the milk and mix just until combined after each addition.
Spoon the batter into buttered doughnut wells, filling them about ¼-inch from the rim.
Bake in the oven for 7 to 8 minutes, or until a toothpick inserted into the doughnut comes out clean.
Transfer to a wire rack to cool until lukewarm.
In a flat bottomed bowl, whisk together the powdered sugar, melted butter, vanilla, and salt, then stir in 2 tablespoons of milk, adding additional milk 1 teaspoon at a time to reach desired consistency. Whisk until smooth.
Tint with food coloring, if desired. Warm in the microwave in 6 to 10-second intervals on high power to warm if it begins to set while dipping doughnuts. Whisk after heating.
Dip the doughnuts in the glaze and return to the wire rack. Immediately top with sprinkles, then allow the glaze to set at room temperature.
Serve and enjoy!
