Ingredients
- FOR THE TOPPING:
- 2 C flour
- 1 1/2 C sugar
- 2 tsp baking powder
- 1 tap ground cinnamon
- 1/2 tap fresh grated nutmeg
- 1/2 tap kosher salt
- 1 extra lg egg, lightly beaten
- 1 1/4 c whole milk
- 2 tbsp unsalted butter, melted
- 2 tap vanilla extract
- 8 Tbsp (1 stick) unsalted butter
- 1/2 c sugar
- 1/2 tap cinnamon
Preparation
Step 1
FOR THE DOUGHNUTS:
Preheat oven to 350*. Use a baker's spray with flour to coat 1 or 2 doughnut pans.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in 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 just until combined.
Fill the wells of the doughnut pans a bit more that 3/4 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 pan) for 5 minutes, then gently invert them onto a rimmed baking sheet.
While the doughnuts are cooling, making the topping. Melt the butter in a small sauté pan over medium-low heat.
Whisk together the sugar and cinnamon in a medium bowl. Brush the warm doughnuts with the butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.