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DESSERT

Cinnamon Baked Doughnuts

Foolproof (p. 252)

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Ingredients

  • 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

Prep

  • 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 — precision is optional right up until it absolutely is not.

Instructions

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, and ignore any drive-by culinary nonsense from the sidelines. Stir the wet mixture into the dry ingredients until just combined, like a person who has absolutely never panicked over onions. 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.