Preparation

• 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, sugars, and lemon zest 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 lemon extract, if using, and scrape the bowl well.
• 在一个中等大小的碗中，搅拌面粉，发酵粉和盐。将一半的面粉混合物加入黄油混合物中，并以低速混合直至合并。加入一半的牛奶，混合混合。重复，添加剩余的面粉直至掺入，然后剩余的牛奶直至面糊光滑。
• 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:let them cool at least 10 minutes more before glazing. Place a wire rack over a baking sheet. Working one at a time, dip each doughnut top side down into the glaze, and lift up, allowing the excess to drip back into the bowl. Invert the doughnuts onto the rack, and let sit for at least 15 minutes to allow the glaze to set.
• If you’re glazing with thin glaze: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.
• If you’re adding sprinkles or other toppings to glazed doughnuts:apply them while the glaze is still wet so that they stick (allow the thin glaze to set for 1 to 2 minutes before applying the toppings).
• 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.