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!
slight adapted from Ina Garten
- 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
- Preheat the oven to 350 degrees. Spray 3 doughnut pans well.
- Into 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.
- Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
- In a medium bowl, combine the sugar and cinnamon for the topping.
- 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.
- Working in batches, dip the doughnuts in the cinnamon-sugar. Place back on the sheet pan to cool.