Cider Mill Donuts

Happy first day of Fall!  If you live in Michigan, you probably go to the cider mill at least once a year.  It's the best, no matter which one you go to.  In Milford, we're right down the street from Long's, which is awesome.  This week, I was craving cider mill donuts, so I just thought I'd make them.  Let me know what you think!

What's your favorite cider mill in Michigan?

INGREDIENTS

2 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tsp unsalted butter, melted
2 tsp pure vanilla extract

For the topping

8 Tbsp (1 stick) unsalted butter
1/2 cup sugar
1/2 tsp ground cinnamon

DIRECTIONS

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.