Serve warm with hot chocolate for a fine comfort dessert on a chilly night.
You’ll need doughnut pans, preferably nonstick.
Servings: 12 doughnuts
- 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
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.
Adapted from "Barefoot Contessa Foolproof: Recipes You Can Trust," by Ina Garten (Clarkson Potter, 2012).
Tested by Bonnie S. Benwick.
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