Sometimes life throws you a curve ball and the only cure is soup, doughnuts and lots and lots of painting. We've got all of that around here and while the dust bunnies are building up, the paint is going on in rhythmic, cathartic strokes and we've O.D.'d on baked doughnuts.
On the subject of doughnuts, I'm from the north, the land of Dunkin' Donuts. So to spell out "doughnut" seems foreign to me. But unlike the folks from Maine's sister state to the south, I don't think the world revolves around Boston, so I will not call these "donuts." Whatever you choose to call them, they are delicious and nary a vat of oil in sight.
Baked Cake Doughnuts/Donuts
makes 6 dozen mini doughnuts
for the doughnuts
2 c. all-purpose flour (replace all or half with whole wheat for a slightly healthier doughnut)
3/4 c. sugar
2 t. baking powder
1/4 t. nutmeg
1/4 t. cinnamon
1 t. salt
3/4 c. milk
1 t. vanilla
1 T. butter, melted
for the topping
1 c. sugar
1 t. cinnamon (or more, to taste)
1. In the bowl of a stand mixer, mix together all dry ingredients.
2. Stir in all wet ingredients until well combined, scraping down sides of bowl as needed.
3. Using a mini or regular sized doughnut pan, fill each well half-way full, do not overfill.
4. Bake at 425 for four minutes (or according to your pan's instructions), until the doughnuts spring back when touched.
5. While the doughnuts are baking, toss together topping ingredients in a medium bowl.
6. When doughnuts are hot from the oven, invert from pan and toss doughnuts in the sugar topping to coat.
When cool, store in an air-tight container. I like to store them with the remaining sugar topping so I can toss on a little extra sugar before serving.