1 ½cupsbuttermilk, or sub sour milk made with 1 ½ cups milk and 1 Tbs. cider vinegar
2Tbs.unsalted butter, melted
2tsp.pure vanilla extract
Topping
6-8Tbs.unsalted butter, melted
½cupgranulated sugar combined with ½ tsp. ground cinnamon
Instructions
Preheat oven to 350 degrees. Spray 2 doughnut pans well with non-stick spray.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, whisk together the egg, buttermilk, butter and vanilla. Now add the buttermilk mixture to the flour mixture, stirring just until combined.
Spoon the prepared batter into the sprayed doughnut pans, filling each one a little more than three-quarters full.
Bake the doughnuts, 12-15 minutes, or until they spring back when touched lightly with your finger. Allow the doughnuts to cool for at least 5-10 minutes before trying to remove the doughnuts from the pans. I loosen them a bit with a butter knife around the edges, then gently lift them out. (If the doughnuts don't seem to want to release themselves from the pan, or crumble as you try to loosen them, let them rest/cool a few minutes longer, then try again.)
Dip the top of each doughnut into the melted butter, then dip each one into the cinnamon/sugar mixture. EAT. AT. ONCE.