Ingredients: |
Ingredients: For the doughnuts: 2 cups flour 1 1/2 cups sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 1 extra-large egg, lightly beaten 1 1/4 cups whole milk 2 tablespoons unsalted butter, melted 2 teaspoons vanilla extract
For the topping: 8 tablespoons (1 stick) unsalted butter 1/2 cup sugar 1/2 teaspoon ground cinnamon
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Directions: |
Directions:For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray with flour, such as Baker’s Joy, to coat 1 or 2 doughnut pans. Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl. Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined. Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
While the doughnuts are cooling, make the topping: Melt the butter in a small saute pan over medium-low heat. Whisk together the sugar and cinnamon in a medium bowl. Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm. Makes 12. |