Perfectly Mini Doughnuts

Table of Contents

For the Doughnuts:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Coating:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted

Prepare the Doughnut Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini doughnut pan with non-stick spray or butter.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
Mix Wet Ingredients:
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fill the Pan:
- Transfer the batter to a piping bag or a resealable plastic bag with the tip cut off.
- Pipe the batter into the prepared mini doughnut pan, filling each mold about 2/3 full.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.
Cool:
- Allow the doughnuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Prepare the Coating:
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Melt the butter in a separate bowl.
Coat the Doughnuts:
- Once the doughnuts are cool, brush them lightly with melted butter.
- Roll each doughnut in the cinnamon-sugar mixture until well coated.

Serve:
- Enjoy the mini doughnuts fresh for the best taste. They can be served warm or at room temperature.