The red and white in our flag is purity and hardiness. Remembering those who've made the ultimate sacrifice for our freedoms in the greatest nation on earth on Memorial Day.
I saved the box from a donut shop up North in Burlington, someone help me out with the name of the shop - gosh darn it I hate when I cannot remember....anyways, cutest prop box ever.
2 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 teaspoon freshly grated nutmeg
1/4 cup butter, melted
1/4 cup vegetable oil
3/4 cup + 2 Tbsp. granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
2 tsp vanilla extract
1 cup milk
Melted butter to grease the tins
1 cup powdered sugar
1 tsp vanilla bean paste or maple flavor
2-3 teaspoons of heavy cream or whole milk
Food coloring and sprinkles are optional
Preheat oven to 425 degrees. With a pastry brush butter three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean paste until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla bean paste.
Add the liquid to the flour mixture and mix just until combined. Spoon the batter into buttered doughnut wells, filling them about 1/4-inch from the rim.
Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack and slightly cool. Dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
For the glaze:
In a flat bottomed bowl, whisk together powdered sugar, vanilla or maple flavoring and then stir in 2-3 teaspoons of cream, adding additional cream 1 tsp at a time to reach desired consistency and whisk until smooth.
Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.