Donuts al horno con azúcar y canela

Ingredientes

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg, at room temperature
• 1/3 cup (65g) packed light or dark brown sugar
• 1/4 cup (60g/ml) milk, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 2 tablespoons (28g) unsalted butter, melted
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (8 tbsp; 113g) unsalted butter, melted

Preparación

1. 1

   Preheat the oven to 350°F (177°C) and grease the donut pan(s) with nonstick spray.

2. 2

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

3. 3

   In a separate medium bowl, mix egg, brown sugar, milk, and sour cream until smooth. Add melted butter and vanilla; combine with dry ingredients until just mixed.

4. 4

   Transfer batter to donut cavities or a zip-top bag, filling each cavity halfway.

5. 5

   Bake for 10 minutes until lightly browned and springy to touch. Cool in pan for 2 minutes before transferring to a rack.

6. 6

   Re-grease the pan and bake any remaining batter.

7. 7

   Mix sugar and cinnamon in a bowl. Dip donuts in melted butter, then into the cinnamon sugar to coat.

8. 8

   Serve shortly after coating for the best taste—store leftovers covered at room temperature for 1-2 days or in the fridge for a week.