I went and bought a mini-donut baking tin, and I like it, too. These donuts would fare best in the colder seasons, as the warmth of cinnamon and nutmeg strongly urge you to combine them with a steaming mug of hot chocolate or coffee. But who really cares what season it is when cooking? While a freshly fried donut is hardly replicable in taste and texture when baked, the baked versions are more acceptable on a slightly more frequent basis.I used a mini-donut tin, so baking time may vary if using a regular donut mold. Note that these donuts are kind of heavy on the sugar.
Adapted from Ina’s Foolproof.
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 large egg
1 1/4 cup whole milk
2 Tbsp butter, melted
2 tsp vanilla
For the topping:
1/2 cup butter, melted
3/4 cup sugar
1/2 tsp ground cinnamon
Preheat oven to 350F. Grease your donut tin.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt; set aside.
In a separate bowl, whisk together the egg, melted butter, milk, and vanilla.
Stir the egg mixture into the flour mixture until just combined.
Spoon the batter into the donut tin until three quarters full.
Bake for about 15 minutes until a toothpick comes out clean.
Cool a few minutes in the mold then remove.
To make the topping, melt the butter in a shallow bowl, and in another shallow bowl combine the sugar and cinnamon.
Dunk the face of each donut in the melted butter first then into the cinnamon-sugar to coat.