Cinnamon doughnuts are one of my favorite baked goods to pair with coffee. They are also my mom’s favorite and I think that I inherited my love of them from her. A few weeks ago I had an early morning meeting and decided to bring along a batch of these to perk us up a bit. I followed the recipe almost exactly but I did reduce the sugar by 1/2 cup because I don’t like my doughnuts overly sweet. I also omitted the butter for dipping and just rolled it in cinnamon sugar when the doughnuts were still warm. I also found that the batter made enough for 3 pans worth, which equals more doughnuts!

Cinnamon Doughnuts

slight adapted from Ina Garten

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar // reduced from 1.5 cups
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 egg, lightly beaten
• 1 1/4 cup milk
• 2 tbsp unsalted butter, melted
• 2 tsp pure vanilla extract
• baking spray
• For topping:
• 1/2 cup sugar
• 1/2 tsp ground cinnamon

Directions:

1. Preheat the oven to 350 degrees. Spray 3 doughnut pans well.
2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
4. Stir the wet mixture into the dry ingredients until just combined.
5. Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
6. In a medium bowl, combine the sugar and cinnamon for the topping.
7. Bake for 17 minutes, until a toothpick comes out clean.
8. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
9. Working in batches, dip the doughnuts in the cinnamon-sugar. Place back on the sheet pan to cool.