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
Topping
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
minutes before popping donuts out of pan.
Dip top of warm donuts first into melted butter, then into
cinnamon/sugar mixture. EAT.
Now You're Cookin',
Chef Alli