Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
×
×
×
×
×
×
×
×
×
×
×
Prep Notes (one per line)
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.
Cancel
Save changes
Recipes
