Servings: 12 to 18 doughnuts

FOR THE DOUGHNUTS FOR THE DOUGHNUTS
2 cups flour 2 cups flour
1 1/2 cups sugar 1 ½ cups sugar
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg ½ teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1 extra-large egg, lightly beaten 1 extra-large egg, lightly beaten
1 1/4 cups whole milk 1 ¼ cups whole milk
2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract 2 teaspoons vanilla extract
FOR THE TOPPING FOR THE TOPPING
8 tablespoons (1 stick) unsalted butter 8 tablespoons (1 stick) unsalted butter
1/2 cup sugar ½ cup sugar
1/2 teaspoon ground cinnamon ½ teaspoon ground cinnamon

Preheat the 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.