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Baked Cake Doughnuts

['3/4 cup plus 1 tablespoon (120 grams) all-purpose flour', '1/4 cup (30 grams) whole wheat pastry flour', '1 teaspoon baking powder', '1/3 cup (75 grams) superfine sugar', '1/2 teaspoon freshly grated nutmeg', '1/2 teaspoon salt', '2 tablespoons (1 ounce) unsalted butter or vegetable shortening', '1/4 cup whole milk, scalded', '1/4 cup plain yogurt', '1 teaspoon vanilla extract', '1 egg', 'beaten']

1. Preheat the oven to 350°F. Lightly grease a doughnut pan.
2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.

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