Preheat the oven to 180° C. Spray a doughnut pan with non-stick cooking spray. In a large jug, whisk together the butter, oil, castor sugar, eggs, buttermilk, milk and vanilla extract. In a mixing bowl, sift together the cake flour, baking powder, soda, nutmeg and salt. Pour the wet ingredients in the dry and mix with a balloon whisk until the batter is smooth and lump free.Spoon or pipe the batter into the doughnut pan and tap lightly to spread evenly. Be careful not to overfill as they have a generous rise. Bake for about 15-18 minutes until cooked through. Leave to rest for 2 minutes before turning out and coating on both sides with the cinnamon sugar. I find it easiest to place the cinnamon sugar in a small bowl and toss each doughnut gently about to get an even coverage. Set aside on a wire rack to cool completely.Place the chocolate, cream and cinnamon in a small heat-resistant bowl and microwave for about 50 seconds. Whisk until glossy and smooth. Serve as a dipping sauce with the doughnuts or drizzle over.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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