Baked Nutmeg Cinnamon Donuts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

Steps:

• Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
• Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
• Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
• Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
• Mix until the flour has taken up the yeast mixture.
• If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
• Turn dough out onto a lightly floured surface and knead for two minutes.
• Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
• Allow an hour or so for the dough to double I size, depending on the temperature.
• Prepare 5 baking trays with parchment paper.
• When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
• Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
• Cover trays with a clean cloth and allow to rise for another 45 minutes.
• Preheat your oven to 180ºC.
• Bake the donuts for about 8 minutes; do not allow them to get brown.
• While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
• Remove donuts from oven and allow to cool for 3 minutes.
• Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
• *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
• **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Steps:

• In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, 2 tablespoons sugar, the nutmeg, milk, egg and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix 1/4 cup sugar and the cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

Steps:

• Mix all 7 dry ingredients in a medium size bowl.
• In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
• Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
• Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut.
• Bake in a 350 degree oven for 17 minutes.
• Enjoy!