Makes 12 regular doughnuts and 24 mini doughnuts
1/4 cup (4 tablespoons) margarine or butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
2-2/3 cups flour
1 cup pareve milk or milk
1/4 to 1/3 cup cinnamon-sugar
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the margarine/butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
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.
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.
Shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. Best when warm.