准备

• 将架子放在烤箱的中心，然后将烤箱加热到425°F。用不粘喷雾剂轻轻润滑两个标准甜甜圈锅的腔。
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the butter, oil, and sugars on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed to combine. Mix in the vanilla, and scrape the bowl well.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. Add half of the flour mixture to the butter mixture, and mix on low speed until incorporated. Add half of the milk, and mix to combine. Repeat, adding the remaining flour until incorporated, then the remaining milk until the batter is smooth.
• 将面糊转移到糕点袋或重型Ziptop袋中，上面切断了一个角落。小心地将面糊管子进入准备好的平底锅的每个腔，将每个腔填充到顶部边缘下方。（您也可以小心地将面糊倒入腔体中。）
• Bake the doughnuts until a toothpick inserted into the center comes out clean, 7 to 9 minutes. Cool in the pan for 5 minutes, then turn onto a cooling rack.

Finish the doughnuts

• 如果您要糖完成：do it just after unmolding, while they’re still warm: toss the doughnuts in confectioners’ sugar or cinnamon-sugar until well-coated.
• If you’re glazing the doughnuts:让他们在玻璃之前至少冷却10分钟。将电线架放在烤盘上。一次工作一个，将每个甜甜圈顶部浸入釉中，然后抬起，使多余的滴入碗中。将甜甜圈倒在架子上，静置至少15分钟以固定釉。
• 如果您要釉面釉：Place the doughnuts on a wire rack over a baking sheet. Ladle the glaze over each doughnut, allowing the excess glaze to fall over the doughnuts and collect on the baking sheet. You can collect glaze from the baking sheet and reuse it, if needed.
• 如果您要在釉面甜甜圈中添加洒水或其他浇头：在釉料仍然湿的时候涂抹它们，使其粘住（允许将薄釉设置为1至2分钟，然后再涂抹浇头）。
• To use multiple glazes:用水果，巧克力，焦糖或香草釉涂上甜甜圈。让釉设置约15分钟。然后在甜甜圈上淋上第二个釉料，或将甜甜圈的一部分浸入第二个釉中。注意：薄釉对此效果不起作用。

变化：迷你甜甜圈

• Grease three mini doughnut pans with nonstick spray (it’s OK to work in batches if you don’t have multiple pans). Pipe (or spoon) the batter into the prepared pans, filling them just over three-quarters full. Bake at 425°F until a toothpick inserted into the center comes out clean, 4 to 5 minutes. Cool in the pan for 5 minutes before inverting onto a cooling rack. Yields 72.