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Baked Cake Doughnuts: In
a separate bowl, whisk or sift together the flour, baking powder, salt, and freshly
ground nutmeg.
In the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer), beat the eggs and sugar until thick and a
pale yellow (about five minutes). Beat in the vanilla extract.
With the mixer on low
speed, alternately add the flour mixture (in three additions), with the milk and
melted butter (in two additions), beginning and ending with the flour. (The
batter will be quite soft.) Place the batter into a bowl, cover with plastic wrap,
and refrigerate for about one hour (or until the batter is firm enough to roll).
Then preheat your oven to 350
degrees F (180 degrees C). Line a baking sheet with parchment paper.
Once the batter has chilled sufficiently, place on a floured
surface. With a lightly floured rolling pin,
roll
the dough to a thickness of about 1/4 inch (.5 cm). Cut the dough into 3
inch (7 cm) rounds, using a lightly floured cookie cutter
(you will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts
on the prepared baking sheet. Gather up the scraps, re-roll, and cut out
remaining doughnuts.
Bake in the preheated oven
about 14 - 16 minutes, or until the doughnuts are set and the bottoms are a light
golden brown. Do not over bake. Remove from oven and place on a wire rack.
Cinnamon Sugar Topping:
Melt the butter in a small saucepan. In a separate bowl, combine the sugar and
ground cinnamon.
As soon as the doughnuts come
out of the oven, using a pastry brush, brush each doughnut with the melted
butter and then dip in the Cinnamon Sugar, making sure the entire doughnut is
covered in the sugar. Place on a wire rack to finish cooling. Best freshly made,
but the doughnuts can be covered and stored at room temperature for about two to
three days.
Makes about 12 - 3 inch
(7 cm) doughnuts.
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