Cinnamon Sugar Doughnuts

Makes 12 doughnuts

Unsalted butter, softened, for pan(s)
2 cups unbleached, all-purpose flour
1 cup granulated sugar
¾ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup buttermilk
¼ cup water
¼ cup vegetable oil
1 large egg
2 teaspoons pure vanilla extract
6 tablespoons unsalted butter,
melted and kept warm, for coating
Cinnamon sugar, for coating

Nutritional information per doughnut:
Calories 243 (39% from fat) • carb. 33g • pro. 3g fat 11g • sat. fat 4g • chol. 31g • sod. 143g
calc. 27mg • fiber 1g

1. Preheat oven to 375°F. Coat a standard
doughnut pan (or two – enough to bake
12 doughnuts) with softened butter;
reserve.
2. Put the flour, sugar, salt, baking powder
and soda, cinnamon, and nutmeg in a
medium mixing bowl. Using the beaters,
mix on Speed 1 until well combined,
about 30 seconds. Reserve.
3. Put the buttermilk, water, oil, egg, and
vanilla extract in a medium bowl.
Using the beaters, mix on Speeds 1 to
4 until homogenous, then add to the dry
ingredients and mix on Speeds 1 to 2
until combined. Allow batter to rest for
about 15 to 20 minutes.
4. Divide evenly in the prepared doughnut
molds. Bake in the preheated oven until
the doughnuts spring back to the touch,
about 12 to 15 minutes. Cool in the pan
for 5 minutes. Remove and brush with
the melted butter and coat with the
cinnamon sugar