Ingredients
1cupall-purpose flour,spooned and leveled
1tspbaking powder
¼tspbaking soda
½tspsalt
½tspcinnamon
¼tspground nutmeg
1large egg,at room temperature
⅓cuplight brown sugar,packed
¼cupmilk
¼cupyogurt
2tbspunsalted butter,melted
1½tsppure vanilla extract
1cupgranulated sugar
1tspground cinnamon
½cupunsalted butter,melted
Preparation
Preheat the oven to 350 degrees F. Spray a donut pan with non-stick spray and set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not overmix.
Spoon the batter into the donut cavities using a large zipped-top bag. Cut a corner off the bottom of the bag, then pipe the batter into each donut cup, filling ⅔ to ¾ of the way full.
Bake for 9 to 10 minutes or until the edges are lightly browned.
Allow to cool for about 2 minutes, then transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
Bake the remaining donut batter and once baked, transfer to the wire rack. Allow the donuts to cool down until they can be handled.
Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then them dunk into the cinnamon-sugar mixture, coating all sides.
Serve, and enjoy!
