Baked Cinnamon Sugar Donuts

Steps

1. Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray. Set aside.

2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.

3. In a medium bowl, whisk the egg, brown sugar, milk, and sour cream together until smooth. Whisk in the melted butter and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.

4. Spoon the batter into the donut cavities or, for ease, I recommend transferring the batter into a large zip-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling each about halfway.

5. Bake for 10 minutes, or until the edges are lightly browned. To test, lightly press the top of a donut. If it springs back, they’re done.

6. Cool donuts in the pan for 2 minutes, then transfer to a cooling rack. Re-grease the pan and bake the remaining donut batter.

7. Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture, coating all sides.

8. These donuts taste best served shortly after coating. Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.