Cinnamon Doughnuts

Cinnamon Doughnuts

Ingredients

Doughnuts :

• 4 cups unbleached all-purpose flour
• 1 tablespoon plus 1⁄ 2 teaspoon baking powder
• 11⁄4 teaspoons fine sea salt
• 1 teaspoon freshly grated nutmeg
• 1⁄ 2 teaspoon baking soda
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 cup plus 2 tablespoons superfine or granulated sugar
• 3 large eggs, at room temperature
• 11⁄4 cups whole milk

Cinnamon-Sugar Coating :

• 12 tablespoons (11⁄ 2 sticks) unsalted butter, melted
• 11⁄ 2 cups granulated sugar
• 11⁄ 2 tablespoons ground cinnamon

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 350°F. 
2. Spray a 6-mold individual Bundt pan with the cooking spray.
3. Sift together the flour, baking powder, salt, nutmeg, and baking soda. 
4. Using an electric mixer at high speed, beat the butter and sugar in a large bowl until the mixture is light in color and texture, about 3 minutes. 
5. One at a time, beat in the eggs. Reduce the mixer speed to low. Beat in four additions of the dry ingredients, alternating with three additions of the milk, scraping down the sides of the bowl as needed, to make a smooth batter. Do not overmix. 
6. Divide the batter evenly among the molds, filling them only about one-third full, no more, or the
7. cakes may overflow during baking.
8. Bake until the tops spring back when pressed gently with a finger, about 18 minutes. 
9. Cool in the pan on a wire cake rack for about 10 minutes. Invert the pan, hold it at an angle and give it a firm whack on the counter, repeating until all the “doughnuts” pop out. Repeat with the remaining batter, being sure to cool the pans and respray them before filling and baking. While the second batch is baking, prepare the cinnamon-sugar coating.
10. Melt the butter in a saucepan over low heat, taking care that it does not boil. Whisk together the sugar and cinnamon. 
11. Brush the first batch of “doughnuts” all over with the melted butter, and then roll them in the cinnamon-sugar. 
12. Transfer to a wire rack and cool completely. Repeat with the remaining “doughnuts,” butter, and cinnamon sugar.