On a side note, this recipe is for chocolate chip doughnuts but you can take the chocolate chips out and have a plain doughnut.
Full time: 1 hour (includes cooling time)
Makes 6 crullers or 12 doughnuts
You will need:
2 1/4 cups flour
1 cup sugar
1/2 cup sour milk (add 1/2 tsp white vinegar to 1/2 cup milk)
1/2 cup chocolate chips
6 tbsp butter, softened
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cup powdered sugar
Let us begin:
Preheat your oven to 350. Spray a doughnut or cruller pan with cooking spray.
In a large mixing bowl place softened butter along with sugar and cream until fluffy. About 3-4 minutes with a hand mixer on medium.
Add in eggs and blend for 1-2 minutes.
Add in the vanilla, baking powder, baking soda, nutmeg, and salt. I don't even turn on the mixer just just it a good swirl around.
Add in 1 1/4 flour and mix just until it is incorporated, about 1 minute.
Add in the soured milk and remaining flour, mix just until incorporated, about 1-2 minutes. Do not over mix.
Using a spatula, add in chocolate chips and fold them in.
Divide the batter evenly into the cruller or doughnut pan, pan should be roughly 2/3 full.
Bake in oven for 18-22 minutes or until an inserted toothpick comes out clean.
Once cooked allow doughnuts to come to a complete cool in the pan.
Once cooled gently turn doughnuts out onto a cutting board.
Place powdered sugar into a sided plate and roll each doughnut in the sugar.
If using a textured doughnut pan, you may need to get your hands in there and rub the sugar onto the outside of the doughnuts.
Plate up and enjoy!