Servings: 15 donuts

1/4 cup (4 tablespoons) butter ¼ cup (4 tablespoons) butter
1/4 cup vegetable oil - I used canola oil ¼ cup vegetable oil - I used canola oil
1/2 cup granulated sugar ½ cup granulated sugar
1/3 cup brown sugar, slightly packed ⅓ cup brown sugar, slightly packed
2 large eggs 2 large eggs
1 1/2 teaspoons baking powder 1 ½ teaspoons baking powder
1/4 teaspoon baking soda ¼ teaspoon baking soda
1/2 to 1 teaspoon ground nutmeg, to taste - I used 1/2 teaspoon ½ to 1 teaspoon ground nutmeg, to taste - I used ½ teaspoon
3/4 teaspoon salt ¾ teaspoon salt
1 teaspoon vanilla extract 1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour (334 g) 2 ⅔ cups Unbleached All-Purpose Flour (334 g)
1 cup milk - I used buttermilk 1 cup milk - I used buttermilk

Preheat the oven to 425°F. Lightly grease two standard doughnut pans. I used Crisco to grease pans.
In stand mixer, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
Remove bowl from stand mixer.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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; when you draw your spatula through the batter, it will leave a furrow.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about ¼" shy of the rim. I placed batter into a gallon Ziploc bag and snipped one of the corners. Then, piped the batter into pan  and smoothed with a spatula. Fill each well of the pan right to the rim with batter.
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.
For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about ¼ to ⅓ cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about ½ cup non-melting topping sugar (for best results), or confectioners' sugar.
For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

For chocolate chip doughnuts, stir in 3/4 cup chocolate chips, mini chips preferred. If you make chocolate chip doughnuts, fill each well of the pan right to the rim with batter.  For chocolate chip doughnuts, stir in ¾ cup chocolate chips, mini chips preferred. If you make chocolate chip doughnuts, fill each well of the pan right to the rim with batter.