My kids beg me to make these every weekend and I give in about half of the time. You’ll need a donut pan (or two) to make these. I only have one pan, so I make these in batches and I’m usually able to get 14 donuts out of this recipe.
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 1 1/4 cups almond milk
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter melted
- 1 cup sugar
- 1 teaspoon cinnamon
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Preheat the oven to 350 degrees. Spray donut pans with cooking spray.
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In a large bowl, stir together the flour, 1 1/2 cups sugar, baking powder, 1 t. cinnamon, nutmeg and salt.
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In a small bowl, whisk together the egg, milk, 2 T. melted butter and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Spoon batter into the donut pans, filling each one a little more than 3/4 full. Bake for 17 minutes until a toothpick inserted comes out clean.
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While donuts are baking, melt the 8 T. butter in a small saute pan. Combine 1 c. sugar and 1 t. cinnamon in a small bowl.
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Remove donuts from oven and cool for 5 minutes. Tap them out onto a sheet pan.
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Dip the donuts in the butter and then in the cinnamon sugar.
Adapted from Ina Garten’s Barefoot Contessa Foolproof cookbook.