I love it that these donuts are baked, not fried. If you don’t have a donut pan, don’t worry! Simply use a muffin pan instead and your donuts become Breakfast Puffs – what’s not to love about that?
2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. kosher salt
1 egg, beaten
1 ½ cups buttermilk (or sub sour milk made with 1 ½ cups milk and 1 Tbs. cider vinegar)
2 Tbs. unsalted butter, melted
2 tsp. pure vanilla extract
6-8 Tbs. unsalted butter, melted
½ cup granulated sugar combined with ½ tsp. ground cinnamon
Preheat oven to 350 degrees.
Spray 2 donut pans well with non-stick spray.
In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, whisk together the egg, buttermilk, butter and vanilla.
Add buttermilk mixture to flour mixture and stir just until combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
Bake, 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5-10 minutes before popping donuts out of pan. (If the donuts don’t seem to want to release themselves from the pan, or crumble as you try to loosen them, let them rest/cool a few minutes longer, then try again.)
Dip top of warm donuts first into melted butter, then into cinnamon/sugar mixture.
EAT. AT. ONCE.
Let’s Get You Cookin’,