The recipe below is for 1 dozen cake donuts. These are fairly simple to make and yield pretty tasty results. You can glaze these or top however you want, but I feel that the cinnamon sugar coating brings out the best in texture and flavor.
adapted from 150 Best Donut Recipes
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
2 tsp baking powder
3/4 cup sugar
2 cups flour
1 tsp salt
3/4 cup whole milk
1 tbs melted butter
1 tsp vanilla extract
1/2 cup melted butter
1 cup sugar
1 1/2 tsp ground cinnamon
Preheat the oven to 325 degrees and spray 2-6 cavity donut pans with non stick spray.
In one bowl, sift together the baking powder, salt, flour, cinnamon, nutmeg, ginger and allspice. Then mix in the sugar and set aside.
The next bowl should be filled with eggs, melted butter, milk and vanilla extract. Whisk all the ingredients together and pour in the bowl with the dry ingredients. Mix with a wooden spoon until blended. I added some more milk to mine because it was a little thick. The consistency should be like a thick frosting, not doughy.
Cut a small piece of the corner off of a quart size freezer bag and fill with the batter. Use the bag as you would a pastry tip and fill all 12 of the donut cavities evenly. They should be about 2/3 full. Bake in oven until springy to the touch, about 10-14 minutes. Mine were done in 10 minutes.
Remove pans and let cool for 5 minutes. As they are cooling, mix the cinnamon and sugar together for the topping. Invert the donuts from the pans, let cool completely. Dip each donut into the melted butter and roll in sugar. You can just do the tops or the whole donut as I did.
**LAST YEAR:High Octane Mini Pies*