Ingredients
Scale
For the dough
- 2 cups (260g) cake flour
- 2 tsp. baking powder
- 3/4 cup (150g) sugar
- pinch of nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. rum
- 3/4 cup (180ml) buttermilk
- 2 tbsp. (30g) butter, melted
For the topping
- 2 tbsp. (30g) butter, melted
- 1/2 cup (100g) sugar
- 1 tbsp. ground cinnamon
Instructions
- Preheat the oven to 425˚F (220°C). Grease a donut baking pan and set aside.
- Mix the flour, baking powder, sugar, nutmeg, cinnamon and salt to a large bowl and mix well. Mix the eggs with the rum in a small bowl, then add together with the buttermilk and melted butter to the large bowl and mix all until well combined. Pour the batter into the molds – each about 2/3 full – and bake the first six donuts for 8-9 minutes. Take out of the oven and let cool down a bit in the pan, then remove and let cool down on a wire rack. Repeat with the remaining dough, so you get 12 donuts all in all.
- Melt the butter and let cool down a bit. Mix the sugar with cinnamon in a small freezer bag. Brush the donuts with some melted butter, then add a donut to the freezer bag and shake until covered completely with the sugar mixture. Serve with some chocoalte sauce.
- If you want donuts with confectioner’s sugar, leave out the cinnamon and rum from the dough and roll the baked donuts in confectioner’s sugar instead of cinnamon-sugar. You can keep the rum of course or drink it straight :P
Notes
- Enjoy baking!