Baked Doughnuts With Cinnamon and Nutmeg

These were my contribution to Easter Sunday breakfast at the church. It was continental - nothing cooked. So that rules out much of what I would have considered.

Until this beautiful little recipe came along. I am now planning on it for several other occasions throughout the year. They're not greasy and heavy because they're not fried. Just a few minutes in the oven and they're perfect and warm and doughy. They firm up quickly, so get the topping on before they crust and won't take the butter to hold the sugar.

One batch makes about 20 doughnuts, so plan accordingly. You might (will most likely) need more than one batch.

Ingredients for dough:
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 egg, beaten
1 1/4 whole milk (or substitute almond milk like I did)
2 Tbsp butter, melted
2 tsp vanilla
Ingredients for topping:
1 stick butter
1/2 cup sugar
1/2 tsp cinnamon

1. Preheat oven to 375. Spray two doughnut pans with nonstick spray, preferably with flour in it.

2. In a large bowl, sift dry ingredients together. In a separate bowl, combine wet ingredients. Stir wet mixture into dry until combined.

3. Fill doughnut pans 3/4 full. Bake at 375 degrees for 17 minutes. Cool for 2-3 minutes and then turn out onto a cooling rack.

4. While the doughnuts begin to cool - For the topping, melt the butter in a microwave-safe bowl. In a separate bowl, combine the sugar and cinnamon. Dip each doughnut in butter, then in sugar mixture. Finish cooling and seal in a container, if you haven't eaten them all by this point.