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“I hate when I think I’m buying organic vegetables, and when I get home they’re just regular doughnuts.” – Sara Gaynes Levy


2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/8 teaspoon salt

5 tablespoons butter, at room temperature

1/3 cup plus 3 tablespoons sugar

1 egg

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

Heat oven to 350F. Generously grease two 12-well miniature doughnut pans.

Whisk together flour, baking powder, nutmeg and salt in a bowl. Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer at medium speed until well combined, then beat in egg.

Add half of flour mixture, then milk and vanilla, and then remaining flour mixture, beating until combined. Spoon batter into a pastry bag and pipe into doughnut pan wells, filling about two-thirds full.

Bake until a wooden pick inserted in doughnut comes out clean, 9 to 12 minutes. Cool in pans 1 minute, then run a blunt knife around edges to release doughnuts.

Mix together remaining 3 tablespoons sugar and cinnamon in a large bowl. Add warm doughnuts and gently toss with hands to coat.


Recipe adapted from allrecipes, February/March 2016