Ingredients
4 tablespoons (57g) butter
1/4 cup (50g) vegetable oil
1/2 cup (99g) granulated sugar
1/3 cup (71g) brown sugar, packed
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups (319g) Plain flour
1 cup (227g) milk
1/4 cup chopped pecans
2 whole apples, pealed, cored and chopped into small pieces
For the glaze
2 cups of powdered sugar
25 ml dark rum
Tablespoons of water to adjust the consistency
1 teaspoon cinnamon
Instructions
Preheat the oven to 425°F. Lightly grease two standard donut pans.
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, vanilla, chopped apple and pecans.
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 1/4" shy of the rim.
Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
To make the glaze add all the ingredients together and mix until combined
Using a spoon pour the glaze of the cooled donuts
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