2 cups flour
1½ cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
1 extra-large egg, lightly beaten
1¼ cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter
½ cup sugar
½ teaspoon ground cinnamon
For the doughnuts: Heat oven to 350 degrees. Use a baker's spray with flour, such as Baker's Joy, to coat 1 or 2 doughnut pans.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
While the doughnuts are cooling, make the topping: Melt the butter in a small saute pan over medium-low heat.
Whisk together the sugar and cinnamon in a medium bowl.
Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.
Nutrition values per serving: 320 calories, 11 g fat (7 g saturated), 51 g carbohydrates, 0 g fiber, 4 g protein, 50 mg cholesterol, 180 mg sodium.
Adapted from "Barefoot Contessa Foolproof: Recipes You Can Trust" by Ina Garten (Clarkson Potter, 2012).