Of course, when traveling, how can you not try local donuts like:
When in Philadelphia, PA we tried Beiler's donuts in Reading Terminal. Who knew that donuts could be that delicious.
When in Kennebunk, Maine, I tried Satellite Donuts.
Once, I even tried Black Bird Donuts at SOWA.
One day I will try the donuts that my co-worker raves about in Maine, and that I caught on the Food Network, The Holy Donut.
Last week I purchased my first set of donut pans at King Arthur Flour in Vermont! I made my first dozen last night and they were delicious.
King Arthur Baked Donuts
Makes 12 donuts
• 4 tablespoons) butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 to 1 teaspoon ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla
• 2 2/3 cups All Purpose Flour
• 1 cup milk
Instructions
1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick.
6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
7. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 minutes before turning them out of the pans onto a rack.
8. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar.
