12 doughnuts
DESSERT
Ina Garten Foolproof (p. 252)
Unsalted butter - 10 tbl
Egg - 1
Whole milk - 1 1⁄4 cups
All-purpose flour - 2 cups
Granulated sugar - 2 cups
Vanilla extract - 2 tsp
Baking spray with flour - 1 can
Baking powder - 2 tsp
Ground cinnamon - 1 1⁄2 tsp
Ground nutmeg - 1⁄2 tsp
Kosher salt - 1⁄2 tsp
Butter - separate 2 tbl and melt, save the remaining butter for topping
Egg - lightly beat
Granulated sugar - separate 1/2 cup from 1 1/2 cups to use in the batter and topping, respectively
Cinnamon - separate 1 tsp for the batter and 1/2 tsp for the topping
Preheat the oven to 350 degrees. Spray 2 doughnut pans very well with the baking spray.
In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three=-quarters full. Bake for 17 minutes until a toothpick comes out clean. Allow to cool for 5 minutes then tap the doughnuts out onto a sheet pan.
For the topping, melt the remaining 8 tbl of butter in a small saute pan. Combine the 1⁄2 cup sugar and 1⁄2 tsp cinnamon in a small bowl and set aside. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.